Pimento Cheese Burgers
Summer entertaining is officially upon us, which means that it’s time to stock up on beef and break out the grill. Whether you’re grilling burgers for a crowd or serving up a sirloin steak for date night, beef is the perfect summer entertaining staple.
When buying steaks, you want to look for even and plentiful fat marbling, which yields a juicer and more tender product. Fat plays an important role in beef cooking, no matter what type of recipe you decide to prepare. Ground beef comes in several different meat-to-fat ratios, but for a burger you want to opt for at least an 80/20 ratio. With a 90/10 you’ll get a much leaner burger, and with 70/30 you’ll have the juiciest burger possible. It’s easy to get overwhelmed by all of the different cuts of beef at the grocery, so it’s important to do your research and know what you want before you hit the store. If you have questions, don’t be afraid to talk to your butcher. Happy grilling!
Pimento Cheese Burgers
Serves 4
Pimento Cheese
Makes 3 Cups
½ lb extra-sharp white cheddar
½ lb extra-sharp yellow cheddar
1 7 oz jar pimentos, drained and finely chopped
½ teaspoon salt
½ teaspoon pepper
cayenne to taste
⅔ cup mayonnaise
Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt with a fork. Stir in mayonnaise, mashing mixture with fork until relatively smooth. Refrigerate for at least two hours to allow flavor to develop.
*There will be extra pimento cheese
For Burgers
1 lb. ground angus beef
2 tablespoon. finely chopped yellow onion
1 clove minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 dashes of Worcestershire sauce
4 pretzel hamburger buns, split
½ cup pimento cheese
Sliced tomato, onion and lettuce for serving
Pre-heat your grill to medium-high heat.
In a large bowl, mix together the beef, onion, garlic, salt, pepper and Worcestershire sauce. Form into 4 equal sized patties. Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. The internal temperature should register at least 160°F on a meat thermometer. If desired, toast pretzel buns the last 3 minutes of cooking. To dress your burger, smear 2 tbsp of pimento cheese on the bottom bun and top with lettuce. Place your burger on top of the lettuce and top with tomato and onion, if desired.
To learn how to plan the perfect summer barbecue, click here.