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Pimento Cheeseburgers

by Lynne Curry

Many people are rediscovering beef, drawn in by the nutritional benefits of grassfed beef. And thanks to rising demands for better beef, there are more options on the market than ever before. Consumers can choose from natural, organic, and grassfed beef, in addition to the standard commodity beef that’s always been available. But all these choices raise more questions than ever: What type to eat? Where should it be bought? How should it be cooked? How much to eat?

After spending years seeking answers to these questions and more, James Beard Journalism Award nominee Lynne Curry has put all of her knowledge into PURE BEEF. A complete guide to artisan beef, it offers readers a leisurely, informative, and delicious ranch-to-table experience, with 140 recipes highlighting an entirely new approach to cooking and eating meat.

 

Deluxe Pimento Cheeseburgers

This pimento cheese is added to your favorite grilled hamburgers. You can also use it to make amazing grilled cheese sandwiches. The pimento cheese mixture offers so much cheesy, oniony, spiciness to a cheeseburger that no other condiments are required.

Makes about 1⅓ cups

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Ingredients:
1½ cups grated extra-sharp cheddar cheese
¼ cup maynnaise
2 tablespoons finely chopped roasted red pepper
1 teaspoon grated onion
Pinch of cayenne

Directions

Combine the grated cheese, mayonnaise, red pepper, onion, and cayenne in a small mixing bowl until well blended and creamy. Taste and if it needs a bit of salt, add a pinch. Cover and refrigerate the cheese spread until about 20 minutes before you’re ready to use it. Grill burgers to your liking, then slide them to the outside edge of the cooking grid so that they don’t overcook. Put 2 heaping tablespoon-sized dollops on top, close the dome of the EGG and heat until melted.

To learn more about Lynne and PURE BEEF, visit lynnecurry.com.

Recipes reprinted with permission from Pure Beef © 2012 by Lynne Curry, Running Press, a member of the Perseus Book Group.

Photo Credit: Photography © 2012 by David L. Reamer.