A grilled burger stuffed with cheese is an ultimate luxury. If you can seal it in well and cook it perfectly, you’re bound to have a burger with an amazingly-melty center when you take a bite. I’ve had several different kinds of stuffed burgers over the years, and recently realized that homemade pimento cheese would make for an epic stuffing.
We started by making our own pimento cheese using a block of Cabot Vermont Sharp Cheddar cheese that we hand-grated. To that, we mixed in a block of cream cheese, some mayo and two jars of drained pimento peppers. Some jalapeno added a delicious kick and in place of standard salt and pepper, we added a few tablespoons of my Garlic Junky seasoning. Pimento cheese comes together really easily in a stand mixer or food processor and can be used in a ton of ways once you make it. Of course, it can always just be used on crackers for a delicious snack, too.
Once you’ve made the cheese, form two thin patties of ground beef and do your best to seal in a scoop of cheese in the middle. It takes some practice and patience, and one of my burgers sprang a leak while it was grilling. Still delicious, just not as dramatic of a presentation!
These burgers were topped with quick homemade jalapeno caps, which we soaked in milk for 10 minutes and then tossed in seasoned flour and into the air fryer for about another 10. They’re crispy and surprisingly strong! A couple slices of bacon and you’ve got a super decadent burger meal. In fact, we shared one burger after snacking on the pimento cheese for a while!
The deliciousness of the cheese concoction comes from the amazing sharp cheddar flavors of the Cabot Cheese. Not only is it delicious, but it’s a farmer-owned certified B-Corp, which means your cheese eating cheese that comes from family farms and a company that addresses the environmental and social impacts of its work.
Homemade Pimento Cheese
2 cups shredded Cabot Vermont Sharp Cheddar Cheese
1 block cream cheese, at room temperature
1/2 cup mayo
1/2 a fresh jalapeno, diced
2 jars pimentos, drained
2 tablespoons seasoning (we used my Garlic Junky)
In a stand mixer with the paddle attachment, combine all ingredients and beat until well mixed. Scrape down the sides of the bowl a few times to ensure everything is fully incorporated. Transfer to a bowl and refrigerate.
Burgers
1 pound hamburger, split in quarters
2 tablespoons seasoning (we used my Garlic Junky)
1 jalapeno, cut into rounds
½ cup milk
¼ cup flour
2 slices bacon, cooked
2 brioche buns
Soak jalapeno rounds in milk for 10 minutes. Then toss in flour and place in an air fryer set to 400*. Spray with vegetable oil spray, if desired. Cook for 10 minutes in the air fryer, tossing frequently.
Preheat grill with cast iron griddle to high heat. While the grill is preheating, assemble stuffed burgers. Start with ¼ of the meat and flatten into a thin round. Place 1 tablespoon of pimento cheese in the center and top with the second flattened round. Using your hands, seal the edges to form a burger patty. Season both sides with rub and place on a preheated grill. Cook for 4 minutes per side, then flip and check internal temperature. When it reaches 145* internal, remove from grill and tent with foil briefly. Assemble burgers by toasting buns, smearing bottom bun with a bit of pimento cheese, burger, and topping it with bacon and jalapeno coins.
Top bun and serve with a knife and fork!
These crackers would be perfect to serve with homemade pimento cheese!
