Name: Pimento Cheeseburgers
Total time: 3 h 15 min
Ingredients: 1 1/2 cups (about 6 ounces) extra-sharp cheddar cheese , grated fine; 1/3 cup drained jarred pimentos , chopped fine; 2 ounces cream cheese , softened; 1/2 teaspoon dry mustard; 1/8 teaspoon cayenne pepper; 1 tablespoon mayonnaise; 1 1/2 pounds 85 percent lean ground beef (see note); 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper

Why This Recipe Works

Pimento Cheeseburgers start with a neon cheese spread—made with cheddar, chopped pimentos, mayonnaise, and, depending on whom you ask, onion, Worcestershire, olives, or hot sauce. Supermarket pimento cheese was simply not an option for this recipe. The packaged stuff was slimy and far too loose for the burgers. We knew we’d need extra-sharp cheddar cheese, chopped pimentos, and mayonnaise, but were surprised that only two additional ingredients were necessary to re-create the flavors of the secret recipe. A surprise dairy ingredient prevented the spread from sliding off the hot burger. Testers wanted more pimento cheese flavor in the burger, so we stuffed some inside. At first this was a messy mistake—the cheese quickly oozed out. Freezing the spread before stuffing and grilling was one part of the solution. We also needed to develop a way to encase the cheese within the patty.

Before You Begin

Stick with the 85 percent lean ground beef here, since leaner meat is likely to dry out. Allow the cooked cheeseburgers to rest a full 5 minutes (tented with foil) before eating them or the hot, cheesy center will spurt out. Ouch!

Instructions

MAKE PIMENTO CHEESE Mix cheddar cheese, pimentos, cream cheese, mustard, and cayenne in bowl until well combined. Following photo 1, below, drop four 2-tablespoon portions of pimento cheese mixture on plate and cover tightly in plastic wrap. Freeze until firm, at least 2 hours. Combine remaining pimento cheese with mayonnaise, cover with plastic, and refrigerate.

SHAPE PATTIES Combine beef, Worcestershire, salt, and pepper in large bowl and gently knead until well combined. Divide meat into 4 equal -portions. Following photos 2 and 3, mold each portion of meat around 1 portion of frozen cheese.

GRILL BURGERS Grill burgers, covered, over medium fire until well browned and cooked through, 6 to 8 minutes per side.

TOP WITH CHEESE Distribute cheese-mayonnaise mixture evenly on top of burgers, cover, and cook until mixture is slightly melted, about 1 minute. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.