Pimiento Cheeseburgers

Just got an email from a reader who asked: Bitchy, where have you been?  Need new recipes and NOW! Well, sorry, dear reader.  I've gotten caught up in two things.  One,  getting up off of my rear end and trying to move 10,000 steps a day and second, WORDS WITH FRIENDS.  That can be time consuming.  So here ya go.

What could be better than a regular cheeseburger?  In the south that would be a Pimiento Cheeseburger!  Add those calories baby.  Pimiento cheese is a southern staple and pimiento cheese sandwiches on WHITE BREAD is the biggest sandwich seller at The Masters.  So here ya go:

Photo by Ben Fink

ingredients

DIRECT HEAT

• 1 small white onion, grated
• 8 ounces sharp Cheddar cheese, grated
• 4 ounces mild Cheddar cheese, grated
• 1/2 cup good-quality mayonnaise (I prefer Duke's or JFG®)
• One 2-ounce jar diced pimientos, drained
• Freshly ground black pepper
• 2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
• Kosher salt
• 6 hamburger buns, preferably onion flavored
• Pickled jalapeño chile slices

preparation

1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.

2. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.

3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

4. Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom, add pickled jalapeños on top of the pimiento cheese, and serve.

in the kitchenThis homemade pimiento cheese can be used not only with this burger but also as a dip or a spread for just about anything you want. It will keep for about a week in the refrigerator.

Reprinted with permission from Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food by by Fred Thompson, (C) 2009, The Taunton Press

Read More http://www.epicurious.com/recipes/food/views/Pimiento-Cheeseburgers-354410#ixzz2Yl8PhLJm