Pimento Cheeseburger

Votes: 4

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1205, total fat 86 G., saturated fats 32 G., proteins 54 G., carbohydrates 53 G., fiber 7 G., cholesterol 215 mg, sodium 1324 mg, sugar 11 G.

The ever-popular double-patty burger gets a Southern twist in this recipe. Two thin, grilled patties seasoned with Worcestershire sauce are topped with melty cheddar cheese and placed on a toasted potato bun topped with thin rings of sweet onions and a creamy pimento sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium sweet onion, thinly sliced
700 g of ground beef
2 tbsp + 1 tsp Worcestershire sauce
110 g of cream cheese at room temperature
1 jar (110 g) pickled pimento peppers, drained and chopped
1/4 cup mayonnaise
A generous pinch of cayenne pepper
Vegetable oil to grease the grill grates
8 slices of cheddar
4 potato hamburger buns, cut in half
Leaves from half a head of Iceberg cabbage
Pickled cucumbers, for serving
French fries, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Place the onions in a medium bowl and cover with ice water. Let the onions sit for 10 minutes while you prepare the patties and pimento sauce.
In a medium bowl, combine the ground beef with 2 tablespoons Worcestershire sauce, 1 teaspoon salt, and a few grinds of black pepper. Form the meat mixture into eight patties, each weighing approximately 90 grams (3 oz). The easiest way to do this is to divide the mixture into 8 portions. Then, place one portion on the lid of a plastic container. Place the top of the second container lid on the meat, press down evenly and firmly, and watch as you form the perfect patty. Repeat with the remaining meat mixture. Use your thumb to make a small indentation in the center of each patty to prevent them from puffing up during frying. Set aside.

Place the cream cheese, pimento cheese, mayonnaise, cayenne pepper, 1/4 teaspoon salt, and the remaining 1 teaspoon Worcestershire sauce in a medium bowl and whisk until smooth. Drain the onions and pat them dry.
Lightly brush the grill grate with vegetable oil. Grill the patties, hollow-side up, until grill marks appear on the bottom, about 3 minutes. Flip and grill until golden brown on the other side and slightly firm, another 2 minutes for medium-rare. Top each patty with a slice of cheese, cover the grill, and cook until the cheese melts, about 1 minute. Transfer to a plate and let rest for a few minutes. Toast the buns, cut-side down, for 1 to 2 minutes.
Place two burgers on each bottom bun. Top the burgers with lettuce and onions, and spread pimento sauce on the cut sides of the top buns. Top the burgers with the top bun halves and secure with a toothpick, if desired. Serve with pickles and French fries.

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