Prep 20 mins
Cook 10 mins
From a Williams-Sonoma catalog. Great with potato dishes, especially french fries!
- 4 ounces extra-sharp cheddar cheese, shredded
- 1 (4 ounce) jar pimentos, drained and finely minced
- 1 1⁄2 tablespoons green onions, finely chopped (white and green portions)
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon cayenne pepper
- black pepper, to taste
- 2 tablespoons mayonnaise
- 1 1⁄4 lbs ground beef
- 12 parker house rolls, each 2-inch wide, warmed
- In bowl, combine cheese, pimento, green onions, 1/2 teaspoons salt, cayenne, and black pepper. Stir in mayonnaise until well mixed. Refrigerate pimento cheese until ready to use.
- In bowl, combine ground beef and 1 teaspoons salt. Divide into 12 equal portions; gently form into balls. Using mini burger press, shape into patties (you can easily do this manually if you don't have a mini burger press).
- Heat nonstick grill pan over medium-high heat. Working in batches, cook burgers 1-2 minutes, then flip them. Spoon pimento cheese onto burgers and cook 1-2 minutes more, or until done to your liking.
- Serve burgers immediately on Parker House rolls with your favorite toppings.
These were very good little burgers. I cheated however but, found it worked out perfectly. I mixed all the ingredients together except the hamburger and scooped it inside two thin patties. Then I sealed them and put them in the fridge for an hour. We then grilled them for about 15-20 minutes. The cheese was melted nicely and the flavors were great. We had these as a Tappas-style Labor Day & it was a hit. Thanks for posting!