Stovetop Pimento Cheeseburgers
By America's Test KitchenPublished on September 14, 2011
Time
45 minutes, plus 2 hours freezing
Yield
Serves 4
Ingredients
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, at left, 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.
- Heat vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well done, about 6 minutes.
- 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.
Time
45 minutes, plus 2 hours freezingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Supermarket pimento cheese was simply not an option for our Stovetop Pimento Cheeseburgers. 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. Testers wanted more pimento cheese flavor in our Stovetop Pimento Cheeseburgers, so we stuffed some inside. At first this was a messy mistake—the cheese quickly oozed out. Freezing the spread before stuffing and cooking was one part of the solution. To prevent an oozing orange lava that burned from the first bite, we omitted the mayonnaise from the portion of pimento cheese reserved for inside the burgers, and let the cooked burgers rest for a full five minutes before serving.
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, at left, 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.
- Heat vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well done, about 6 minutes.
- 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.
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