Spicy Pimento Cheese Burger

Today is the first day of summer!  I think summer should always start on a Friday.  Don't you? 

To kick off the season, I wanted to grill burgers.  Pimento cheese burgers have been quite popular for the past few years and I have made them a few times.  Tonight I added a fire roasted jalapeno for a spicier version. 

Instead of one big 6 oz patty,  these burgers use a stack of thin burger patties with layers of bacon and spicy pimento cheese. 

Spicy Pimento Cheese Burger

by www.nibblemethis.com

Ingredients (3 burgers)

For the pimento cheese

• 4 oz sharp cheddar, shredded
• 4 oz monterey jack cheese, shredded
• 1/4 cup roasted red pepper, diced
• 1 fire roasted jalapeno, peeled, seeded, and diced
• 1/3 cup mayonnaise
• 1 Tbsp diced green onion
• 1/4 tsp BBQ rub
• 1/8 tsp kosher salt
• 1/8 tsp white pepper

For the burgers

• 1.2 lbs ground beef
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp dried onion
• 1/8 tsp dried minced garlic
• 3 burger buns
• 6 strips of bacon, cooked
• lettuce

Instructions

1. Make the spicy pimento cheese: Mix all of the ingredients together, making sure it is well combined. Keep refrigerated.
2. Preheat a charcoal grill to 450f.
3. Mix the beef with the salt, pepper, garlic, and onion. Divide into 6 even balls (3 oz each) and form into thin patties.
4. Grill the burgers until done, about 3 minutes per side.
5. Toast buns.
6. Top each bottom bun with lettuce, a burger, 2 slices bacon, another burger, and the spicy pimento cheese.

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For more about how to fire roast chiles, here is my Grilling 101:  Fire Roasted Chiles.

I like my pimento with texture.  If you like extra creamy, add cream cheese.

This is the set up I like to use for my chimney starter.  A steam pan, an old grill rack, and the chimney.  It all stores in the steam pan when done. 

Antibiotic free, hormone free.

I added a few Kingsford Hickory Smokehouse briquets for extra flavor.  They are compressed wood that you toss on already lit coals for a burst of hickory or mesquite while grilling.

There is just something "right" about grilling burgers on a late summer afternoon.

I've always just done a very basic pimento cheese but the addition of the roasted jalapeno gave these burgers a zip.   This recipe makes more pimento than you will probably need.   I am going to use mine to stuff a few bacon wrapped jalapenos on the smoker.