By Shannon Weber – St. Louis Post-Dispatch
Serves | 6 |
If you prefer a slightly smoother texture to your pimento cheese, skip the hand-mixing and instead pulse in a food processor to blend.
- 8 oz block sharp cheddar cheese, grated (do not use pre-grated cheddar)
- 1/4 cup cream cheese, at room temperature
- 1/4 cup mayonnaise
- 3/4 tsp kosher salt
- 1/2 tsp chile flake
- 1/2 tsp onion powder
- 1/2 tsp worchestershire sauce
- 1/2 cup pimentos, drained (7 oz jar)
Jalapeño Beef Burgers
- 2 lbs ground chuck, near room temperature
- 1/4 cup vegetable or grapeseed oil
- 6 hamburger buns, split
- 3 Tbsp salted butter, melted
- 1 jar pickled jalapeños, drained
- kosher salt and fresh ground black pepper
Preparation – Pimento Cheese
Stir all ingredients but pimentos together in a large bowl until well combined. Add pimentos and stir until evenly distributed. Transfer to glass jar, seal and refrigerate for at least 1 hour or until ready to use.
Preparation – Jalapeño Beef Burgers
Prepare grill for high heat; clean and oil grates. Divide ground chuck into 6 equal portions and pat firmly into patties, making a depression in the center of each. Brush burgers on one side with oil, season with salt and pepper, and place on grill. Cook 5 minutes. Brush with oil, season the top and flip; cook for 3 to 4 minutes longer. During the last 1 to 2 minutes of cooking, scoop pimento cheese on top of each burger and close grill lid to melt. When cheese has melted, remove from grill, brush bun halves with butter and grill until toasted.
Place burgers on buns, top with pickled jalapenos, and serve immediately.