Pimento Cheese Burger

Can we assume from The Food Network that Bobby Flay is the King of Burgers and BBQ?  I've heard raves about his restaurant Bobby's Burger Palace.  I'd love to go there and have one of these Pimento Cheese Burgers!

The Captain and I love cheeseburgers and we love pimento cheese . . . of course we will be trying this recipe soon!

Photo and Recipe Source:  Bobby Flay's website

Makes 4 burgers

Pimento Cheese

• 1/3 cup prepared mayonnaise
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne powder
• ¼ pound extra sharp white cheddar cheese, coarsely grated
• ¼ pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely diced piquillo peppers or roasted red peppers

Using a fork, stir together the mayonnaise, salt, pepper and cayenne in a large bowl. Add the cheese and peppers and mix with the fork until combined. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Burgers

• 1½ lbs freshly ground chuck (80/20)
• 2 tablespoons canola oil
• Salt and freshly ground pepper
• 4 hamburger buns, with or without sesame seeds, split
• 8 thick slices double smoked bacon, cooked until crisp, optional

1. Form the meat into four burgers. Season the burgers on both sides with salt and pepper.

2. Add the oil to the griddle and heat over high heat until shimmering. Cook the burgers for 3-4 minutes on each side until golden brown and cooked to medium doneness.

3. During the last 30 seconds of cooking, top each burger with a few spoonfuls of the pimento cheese, cover with a basting cover or loosely tent with foil and cook until the cheese melts slightly.

4. Place the burger on the bottom half of the bun, top the cheese with 2 slices of bacon on top of the cheese and top with the bun top.

Bacon Cheeseburger Calzones

What an awesome concept for a variation of the same ole cheeseburger!

This recipe comes from Pillsbury, so they will naturally recommend one of their products.  After reading the comments on the recipe page, I decided to use our usual pizza dough recipe instead of the 2 cans of crescent dinner rolls. One reader used the seamless crescent dinner roll dough with great success.  It is up to you which item you use!

As a reminder . . . if you decide to use another method for the dough, don't forget to adjust cooking time.

I'd make some changes to suit our taste, like use fresh onion and maybe leave out the tomato.  Ranch dressing would not be my favorite choice for a burger, but I do remember the cheeseburgers at Frisch's Big Boy back in the day used tartar sauce and it was delicious.  

Looking forward to making this variation of a cheeseburger!

Ingredients

4

slices bacon, cut into 1/4-inch pieces

1

lb lean (at least 80%) ground beef

1/4

cup dried instant minced onion

1/4

cup chopped hamburger pickle slices

1/4

cup ranch dressing

2

Italian plum tomato, thinly sliced, if desired

4

slices (3/4 oz each) American or Cheddar cheese, each cut in half

2

cans (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

egg, beaten

Directions

Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing.

• Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.
• Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
• Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

Photo and recipe source

Bacon Cheeseburger Sliders

We had some hawaiian bread rolls left over from making the ham and cheese sliders the other day.  The Captain and I thought of making little bacon cheeseburgers with a special sauce and some onions.  After much discussion on what would make the best sauce and method of making these little burgers, the following recipe is what we came up with.

There are a few tweaks we would make for the next time we make them.  First of all, we used cheddar cheese and it was good, but we think swiss cheese would be an awesome compliment to the sauce instead. Next time I don't think we will use the broiler setting . . . it is difficult to keep anything from burning!  

They were delicious!!  We will make them again and again.

My apologies for the terrible photo . . . which is why I rarely share personal recipes!

Ingredients

(amounts used depend on how many sliders you are making . . . 
we made four sliders)

Hawaiian Bread Rolls
Small Hamburger Patties
Bacon (one piece cut in half per slider)
Cheddar cheese or cheese of your choice
Finely Minced Onion
2 Tbsp. Worcestershire Sauce
3 tsp. Dijon Mustard
1 or 2 pats of butter


Directions

Fry bacon and set aside.

Saute the minced onions in a tablespoon of bacon fat, butter, worcestershire sauce and dijon mustard.

Set sauce aside in a bowl, reserving some to cook the burgers in.

Pan fry the burgers in a bit of the sauce and onions.  Put a little sauce and some onion on the burgers before melting the cheese on top.

Slice rolls in half, put some sauce on the bottom inside of roll and also on the outside top of the roll (make sure you put a few pieces of onion on the top portion of the bun).

Broil in the oven . . . watch every carefully . . . ours almost burned.

Take out rolls and assemble the sliders.

Tex-Mex Burgers

These burgers can be prepared ahead and kept in the cooler until
you're ready to barbecue. Serve them with corn chips and guacamole.

1-1/2 lbs. ground beef
4 oz. can chopped green chiles, draied
3 oz. Monterey Jack cheese, cut into 1/4-inch cubes
6 sandwich buns
6 Tbs. sour cream
6 Tbs. salsa
6 lettuce leaves, if desired.

1. Heat grill. shape ground beef into twelve 3-1/2-inch patties.
Place 6 patties on waxed paper. Top each with one-sixth of the chiles
and one-sixth of the cheese. Place remaining patties over stuffing;
press edges to seal.

2. When ready to barbecue, place prepared patties on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals. Cook 10 to 15 minutes until meat is no longer pink, turning
once. Serve on buns with sour cream, salsa and lettuce. 6 servings.

Broiler Directions:
Prepare recipes as directed. Place patties on broiler pan; broil 4 to
6 inches from heat for 10 to 15 minutes until meat is no longer pink,
turning once. Serve on buns with sour cream, salsa and lettuce.

-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks