Pimento Cheese Burgers

Happy Friday! The pimento cheese burger recipe is finally posted!

The recipe for the pimento cheese tells you how to make it by hand but if you have a food processor it is so simple!! Grate your cheese with the blade and then just add the other ingredients to the bowl and mix! The butta clan isn't the biggest fan of mayo so we added just the one tablespoon. But our plan was to add one tablespoon at a time to judge how much we wanted.





Pimiento Cheese

8 ounces sharp cheddar cheese
2 green onions, finely minced
1 teaspoon Worcestershire sauce
1 4 oz. chopped pimientos plus liquid
1 heaping Tablespoons mayonnaise
¼ teaspoon cayenne pepper
1/8 teaspoon salt

In a mixing bowl, grate cheese and add finely minced green onion (this should be to taste). Add the remaining ingredients and whip until light and fluffy. Use on sandwiches or as a dip.


Classic All-American Hamburgers


2 pound ground beef (80% lean)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Light the grill.

Place the ground beef in a large bowl and add the mustard, olive oil, salt and pepper. Mix gently with a fork to combine, taking care not to compress too much. Shape meat into 6-3 ½” patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3-4 minutes, until medium-rare or cook longer if you prefer them more well-done.

Toast buns or English Muffins on the grill.

Serve with favorite condiments!

I wish we had taken some pictures of this charcoal when it really started to burn. You place the bag in the grill and simply light the corners. Instead of the typical charcoal lumps, ("lumps" isn't my the best choice of words -sorry!) the charcoal is more like strips. It probably took about 10-15mins before it was ready to grill. Yes a gas grill would have been so much easier, but you really can't beat the taste of a chargrilled burger - simply delicious!!!

While the charcoal was doing its magic, we formed the burgers. This cooking class is teaching the baby buttas so much - we probably would have just put salt and pepper on some meat and grilled it. The olive oil and mustard made these burgers amazing - it really added to the flavor of the meat.

Our grill masters for the evening did a great job and the burgers were fantastic!