Pimiento Cheese-Stuffed Burgers


burgersBursting at the seams with the South’s favorite Cheddar spread, these burgers get a makeover from the inside out.

Pimiento-Cheese Stuffed Burgers
Serves: 6 Servings
  • 6 slices peppered bacon, halved crosswise
  • ⅓ cup firmly packed light brown sugar
  • 2 pounds ground sirloin
  • ½ cup chopped sweet-spicy pickles
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup pimiento cheese*
  • 6 ciabatta rolls, halved and toasted
  • Bibb lettuce
  • Pimiento cheese
  • Sweet-spicy pickles
  1. Preheat oven to 350°. Lightly spray a wire rack with cooking spray; place rack in a foil-lined, rimmed baking sheet.
  2. Place bacon on prepared rack; sprinkle with brown sugar.
  3. Bake until sugar is melted and bacon is crispy, about 15 minutes. Remove from rack.
  4. In a medium bowl, stir together sirloin, chopped pickles, salt, and pepper until combined. Divide mixture into 12 portions, and shape each portion into a 5-inch patty. Place 2 tablespoons pimiento cheese in center of 6 patties. Top with remaining patties, and press edges to seal. Refrigerate for 20 minutes.
  5. Heat a large cast-iron skillet over medium heat. Cook for 4 to 5 minutes per side, covering during last 3 minutes of cooking.
  6. Layer bottom half of rolls with lettuce, patties, tomato, pimiento cheese, and bacon. Garnish with pickles, if desired. Serve immediately.




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