Pimento Cheese Bacon Burger Recipes

Steps:

• Prepare a grill for medium-high heat.
• Put the onions in a medium bowl and cover with ice water. Let the onions soak 10 minutes while you prep the patties and pimento sauce.
• Combine the beef with 2 tablespoons of the Worcestershire sauce, 1 teaspoon salt and several grinds of black pepper in a medium bowl. Form the meat mixture into eight 3-ounce patties. A quick and easy way to do this is to divide the mixture into 8 piles. Place a pile on top of a deli container lid. Place the top of a second deli container lid against the pile, press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat mixture. Make a slight indentation in the middle of each patty with your thumb to keep the patty from shrinking as it cooks. Set aside.
• Add the cream cheese, pimentos, mayonnaise, cayenne, 1/4 teaspoon salt and the remaining 1 teaspoon Worcestershire to a medium bowl and stir until well combined. Drain the onions and pat dry.
• Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 3 minutes. Flip and grill until marked on the second side and slightly firm, about 2 minutes more for medium rare. Top each patty with 1 slice cheese, cover the grill and cook until melted, about 1 minute. Remove to a plate and let rest for a few minutes. Toast the buns cut-side down, 1 to 2 minutes.
• Top each bottom bun with 2 burgers. Top the burgers with lettuce and the onions and spread the inside of the top buns with the pimento sauce. Top the burgers with the top buns and secure with a toothpick if desired. Serve with dill pickle and French fries.

Steps:

• 1. Combine Hellmann's® or Best Foods® Real Mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
• 2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
• 3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until
• cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Steps:

• Preheat oven to 375 degrees F.
• To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
• To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
• Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
• To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
• Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
• Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
• To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.

Steps:

• Mix together the American cheese, Monterey Jack cheese, Swiss cheese, mayonnaise, jalapenos, sriracha, pimentos and 1 teaspoon salt and pepper in a large bowl.
• Prepare a grill for high heat. Season the burger patties with kosher salt and pepper. Place the patties on the grill and cook, rotating two to three times, until the edges begin to sweat, 2 to 3 minutes. Flip the burgers and cook for 2 to 3 minutes more.
• Place a 2-ounce scoop of the pimento cheese in the middle of the cooked burgers. Serve the burgers on toasted buns, garnished with Fried Pickles.
• Add the granulated sugar, cider vinegar, white vinegar, peppercorns, brown sugar, garlic, jalapeno, 2 1/2 ounces salt and 1 cup water to a stockpot and bring to a boil. Lower the heat and simmer until the sugar and salt are dissolved, 10 minutes. Let cool to room temperature. Add the sliced cucumbers to the brine and refrigerate for 24 hours.
• In a bowl, mix together the tempura powder and 1 cup ice water until smooth.
• Fill a large heavy pot with 2 to 3 inches of oil and heat to 350 degrees F. Working in batches, dip the pickles in the tempura batter and then into the oil. Fry until golden brown. Transfer to a paper-towel-lined plate to drain.

Steps:

• For the pimento cheese: Combine the cream cheese, orange Cheddar, white Cheddar, mayonnaise, mustard, pimentos, cayenne pepper, 1 teaspoon salt and 1 tablespoon black pepper in a food processor and process until smooth. Transfer to a large rectangle of plastic wrap, spread out in a line and roll up in the plastic to form a 2-inch-diameter log. Twist the ends tightly and place the log seam-side down on a flat plate, folding the ends under to secure. Refrigerate until firm, 2 to 3 hours.
• For the garlic butter: Combine the butter, Roasted Garlic and 1/4 teaspoon salt in a small bowl and stir until well combined. Set aside.
• For the burgers: Form the ground beef into eight 3 1/2-ounce patties about 4 inches in diameter. Take the chilled pimento cheese log out of the refrigerator and slice it into 1/2-inch-wide disks. Place a pimento cheese disk on top of 1 of the patties and top it with another patty. Firmly crimp the edges of the 2 patties all the way around to make sure that it is sealed. Repeat with the remaining patties and cheese, reserving any remaining cheese for another use. Return the stuffed patties to the fridge to chill again for 15 to 20 minutes.
• Preheat the oven to 350 degrees F.
• Heat a grill pan or cast-iron pan over medium-high heat and lightly grease with the oil. Season the burgers with salt and cook on one side until charred and almost heated through, 2 to 3 minutes. Flip the burgers and cook in the oven until cooked through, 2 to 3 minutes.
• Heat a large skillet over high heat. Slather the cut sides of the brioche buns with some of the garlic butter. Toast the buns on both sides until golden brown and lightly charred around the edges, 30 to 45 seconds per side. Reserve the remaining garlic butter for another use.
• Toss the cabbage with the apple cider vinegar and a little salt in a large mixing bowl.
• Build the burgers from the bottom up: Place a layer of sliced sweet onion on the bottom buns. Top each with a stuffed burger. Top the burgers with the Fried Green Tomatoes and drizzle with some Scratch Ranch Dressing. Top the tomatoes with two pieces of crispy bacon. Top with a handful of dressed cabbage. Place the top buns on top and secure with a pick.
• Preheat the oven to 375 degrees F. Cut the tops off the whole heads of garlic to expose the garlic cloves. Place the heads on a large piece of aluminum foil and drizzle lightly with the oil and sprinkle with some salt and pepper. Wrap the foil around the heads to form a tight pouch. Place the pouch in the oven and roast until soft and fragrant, 45 to 50 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins.
• Cut the tomatoes into 1/3-inch-thick slices. Whisk together the flour, garlic powder, 2 tablespoons salt and 2 tablespoons pepper in a medium bowl. Whisk together the eggs and buttermilk in another medium bowl. Place the cornmeal in a third medium bowl.
• Lightly dredge the tomato slices in the seasoned flour mixture. Dip into the egg mixture and then finally into the cornmeal. Place the coated tomatoes on a lined tray and refrigerate for 10 to 15 minutes to firm up.
• Pour enough canola oil into a medium pan to reach 2 to 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 350 degrees F. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side. Transfer to paper-towel-lined plates, season with salt and keep warm.
• Combine the mayonnaise, buttermilk, sour cream, dill, sugar, garlic powder, onion powder, paprika, cayenne pepper, 1/2 teaspoon salt and 4 to 5 turns of black pepper in a medium bowl. Whisk until well combined and creamy in texture. Cover and refrigerate until ready to serve. The dressing will keep in the refrigerator 3 to 5 days.

Steps:

• Preheat grill to medium-high.
• Process the cream cheese, mayonnaise, Cheddar and seasonings for the pimento cheese.
• Add pimentos; pulse to combine.
• Shape ground round or chuck into 8 (4 oz) portions on wax paper or parchment paper.
• Press each portion into a 4" patty using a fork, then season with salt and pepper.
• Top 4 patties with a slice of onion.
• Cover with remaining patties, seal edges with a fork, and season again.
• Grill burgers on an oiled grate for 4 minutes; flip and cook 2 minutes more.
• Spoon 1/4 cup pimento cheese on each burger; grill 2 minutes longer.
• Serve burgers on rolls that have been brushed with mayonnaise or Miracle Whip with bacon, lettuce and tomato.