Pimiento Cheese-Bacon Burger

This is an adaptation and simplification of a recipe from Rachel Ray. It is perfectly divine- I highly recommend a cold frosty beer with this burger. The leftover pimento cheese can be served with veggie slices, pretzel thins, pretzel bites– the list goes on and on.

bacon strips, cooked
sourdough bread
softened butter
ground beef: form as many patties as you would like to serve (the original recipe has you add fresh parsley, Worcestershire sauce and onion to the meat but I’ve made it that way and also with plain meat and don’t think that there is enough added flavor to merit the added work)

For the pimento cheese spread:
8 oz. sharp cheddar, grated
4 oz. roasted red peppers, drained
2 t hot sauce (such as Frank’s)
4 oz. cream cheese, softened
1 t sweet paprika
1/4- 1 t cayenne pepper (to taste)
2 garlic cloves
1/4 cup mayo
1/2 t salt

Put all ingredients in the food processor and process until smooth.

Grill the burgers to your liking; meanwhile butter one side of the sourdough bread and cook in a pan on both sides like you would for a grilled cheese. When the burgers are done, fit them on the sourdough slices and top with pimento cheese (be generous here) and bacon. I think some sauteed or grilled onions would be a delicious addition.

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