Pimento Cheese Stuffed Burger
The key to this juicy Lucy style burger is using a quality handmade pimento cheese. Dont buy the processed orange goop from a store. If you cant buy fresh made, make your own. Dont worry if you get a little cheese leak during grilling, it adds to the appeal!
The key to this juicy Lucy style burger is using a quality handmade pimento cheese. Dont buy the processed orange goop from a store. If you cant buy fresh made, make your own. Dont worry if you get a little cheese leak during grilling, it adds to the appeal!
- 1/2 cup bread crumbs
- 1 ea egg
- 2 teaspoon kosher salt
- 2 1/2 pound ground beef 80/20 mix
- 1 tablespoon black pepper ground
- 1 clove garlic very finely minced
- 1/4 cup steak sauce (i prefer my habanero steak sauce)
- 6 tablespoon pimento cheese use a high quality or homemade spread
- 1 ea tomato sliced
- 1 ea red onion sliced
- 6 leaves green leaf lettuce rinsed and trimmed
- 6 ea hamburger rolls king's hawaiian brand if available
- Carbohydrate 53.9555750010888 g
- Cholesterol 164.467838166667 mg
- Fat 33.1429197917214 g
- Fiber 4.52365006105915 g
- Protein 46.9076306597673 g
- Saturated Fat 12.3359385100998 g
- Serving Size 1 1 Serving (350g)
- Sodium 1762.61390175074 mg
- Sugar 49.4319249400297 g
- Trans Fat 4.69164274329403 g
- Calories 712 calories
Step-by-step
- Mix the first 7 ingredients together in a large bowl, mixing thoroughly but try not to smash it all together. Divide into 12 even portions. Form each portion into a thin 4" patty.
- Top 6 of the patties with 1 Tbsp each of the pimento cheese. This is not yucky store bought stuff. If you don't have access to quality handmade pimento cheese, make your own, it's easy.
- Cap those six patties with the remaining 6 patties and seal the edges.
- Put in the fridge for 30 minutes to allow the patties to firm up. This will help keep them from rupturing a cheese leak during the cooking.
- Meanwhile, cook the bacon and preheat your grill to 450f.
- Grill the burgers for 8 minutes, flipping and turning 90 degrees every 2 minutes.
- Serve on toasted rolls with onion, lettuce and tomato.
Ground beef with an 80/20 fat ratio provides the necessary moisture for high-heat cooking without drying out on the grates. Fat content matters immensely here because lean beef will fail to insulate the melting cheese center. Combining bread crumbs, egg, and steak sauce into the meat mixture creates a cohesive binder that holds the shape during handling.
Thermal Control and Sealing
Chilling assembled patties for 30 minutes in the refrigerator solidifies the internal fat and sets the edges. Without this rest, warm meat separates around the cheese pocket under direct flame. Preheat the cooking surface to 450 degrees Fahrenheit. Rotate the patties 90 degrees every two minutes to develop clear char lines while cooking through to the center.
- Sharp cheddar can replace pimento cheese if homemade spread is unavailable, though moisture levels will differ.
- Parchment paper placed between patties during the refrigeration step prevents sticking.
- A cheese leak indicates insufficient edge sealing or skipping the chill time.
