Looking for a new twist on the good old burger? Give this a try!
Pimento Cheese Stuffed Burgers
3/4 lb ground beef
4 tablespoons pimento cheese spread
2 hamburger buns
lettuce and sliced tomato for serving
Divide ground beef into 4 3oz portions, shaping each portion into a ball. Make a dent in each ball and fill with 1 tablespoon of the pimento cheese spread. Take 2 of the filled balls, sandwich the cheese sides together and seal the edges. This could get messy. Just do your best to seal in the cheese and form a patty. Place on a plate and put in the refrigerator covered with Saran Wrap until you're ready to grill. Prior to grilling, season burgers with Montreal Steak Seasoning or Jax's. Grill burgers on medium-hot, turning once, about 4 minutes per side or until done to your likeness. You can toast the buns if you'd like. Place burgers on the buns and top with lettuce and tomato. Serves 2.
These burgers had a nice cheesy, spicy kick. I served ours with baked sweet potato fries, steamed broccoli, and a glass of red wine, of course. :)
Adapted from the original recipe in the Williams Sonoma catalog