Easy Pimento Cheeseburgers
The third member of our household has just tested positive for Covid. To say we are dropping like flies is an understatement. Thankfully, the baby is feeling much better, but my four-year-old, Brynna, is starting to lose her appetite and her forehead is feeling suspiciously warm. I anticipate that like both 8-month-old Ella and I, Day Three will be tough on Brynna. Since she was refusing to eat very much, we knew that copycat Evie, at two years old, would also protest whatever we put in front of her. (Funny how that works, huh?) Therefore, there was simply no point in cooking anything complicated for the girls. That means Mom and Dad can have whatever we want, and when this happens, spicy and unique seems to be the name of the game!
I’m not a huge burger fan UNLESS it’s a gourmet burger, and then I can’t get enough. I love wild and outlandish combinations that pair flavorful sauces with melty, gooey cheese. My husband likes anything between two slices of bun, so I won’t get any pushback from him no matter what I make. Time to get creative!
Enter the Pimento Cheeseburger. This takes your standard cheeseburger and gives it a grownup twist that is sure to please a crowd (unless of course you have a covid-positive preschooler and a generally stubborn toddler in the house.) Pimento cheese is a Southern concoction that marries mayo, shredded cheese, and pimento peppers into a spreadable ball of goodness that is great as a dip or condiment. Sounds easy enough but you might be asking, what the heck is a pimento pepper?
A pimento is a small, heart-shaped pepper with a sweet flavor and very little heat.
Pimento peppers are the little red pieces inside of martini olives, and pimentos stuffed with cream cheese are a fancy party favorite. Pickled pimentos, sometimes called sweet cherry peppers or peppadews, are one of my favorite surprise ingredients to cook with. They add a bright pop of flavor to your bite when you least expect it and have just the right balance of sweetness and acidity.
Pimento cheese in the Southern United States is a BIG DEAL. Families have feuds over this stuff and I wouldn’t be surprised if the Hatfields and McCoys started their whole disagreement over who’s recipe was best. Full and fair disclosure, it’s kind of a big deal in the Beehive in snowy Michigan as well, and it’s a rare shindig when I’m not asked to bring my famous dip as an appetizer. I have a more complex pimento cheese recipe that will rival even the most traditional of Georgia grannies. However, tonight’s pimento cheese for our burger was much more simplistic, but not the least lacking in flavor. Keep a jar of pickled pimentos on hand in the fridge next to the mayo and shredded cheese, and you’re well on your way to an awesome spread that takes the classic cheeseburger to a whole new level.
Stovetop Pimento Cheeseburgers with easy oven fries
Ingredients
- 1 lb 80/20 ground beef
- 4 hamburger buns, brioche or potato bread preferred
- ½ cup shredded cheddar cheese
- 4-5 each pickled pimento peppers in a jar, diced (also called Peppadews or sweet cherry peppers)
- ¼ cup lite mayo
- 1 tsp hot sauce, such as Frank's (alternatively, you can use red pepper flakes for heat)
- 6-8 each golden potatoes, sliced into half moons ¼ inch thick
- 2 TBSP McCormich's steak seasoning or Lawry's Seasoned Salt, divided
- 2 TBSP olive oil
- salt and pepper to taste
- Optional: bacon, onions, lettuce, tomatoes or any other of your favorite burger fixings
Instructions
- Preheat oven to 425 degrees.
- Slice potatoes into half moons about ¼ inch thick and place on a foil lined baking sheet. Toss in olive oil and season with 1 tablespoon of McCormick's steak seasoning or Lawry's All Purpose seasoning, salt and pepper. Bake for 18-19 minutes.
- In a medium bowl, mix ground beef, remaining McCormick's/Lawry's seasoning, salt and pepper to taste. Form into four patties about a ½ inch thick. Set aside for now.
- In anotherm medium bowl, mix diced pimentos, mayo, shredded cheese, hot sauce/chili flakes, and salt and pepper to taste. Set aside until ready to plate.
- Heat olive oil in a medium pan on stove. Add burgers and cook about 4-5 minutes per side. Tent under foil for the next step. Wipe pan clean.
- Lightly brush inside of buns with olive oil and brown carefully in pan until just slightly toasted.
- To plate: spread bottom of bun with pimento cheese. Top with burger patty and any additional fixings you may like such as onion, lettuce, etc. Cover with bun top. Serve with oven fries.
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