Pimento Cheeseburgers
Servings: 4
Ingredients
- 2 lbs ground beef formed into four patties
- 1 tbsp kosher salt
- 1 tbsp fresh cracked black pepper
- ½ cup pickled red onions
- 1 cup crispy friend onions
- 4 buns
Pimento Cheese
- 8 oz extra sharp cheddar cheese grated
- 8 oz pimento peppers or two roasted red bell peppers diced and drained
- ⅓ cup mayonnaise
- 3 oz cream cheese room temperature
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
- ½ tsp garlic power
- ½ tsp smoked paprika
- ½ tsp red pepper flakes
- 1 tsp Worcestershire sauce
Spicy Slaw
- 1½ cups green cabbage chopped
- ½ cup purple cabbage chopped
- 1 cup fresh Italian flat leaf parsley roughly chopped
- 1 medium jalapeño, grated
- 1 tsp kosher salt
- 1½ tsp apple cider vinegar
Instructions
- Light grill and set up for indirect cooking at a medium high heat: 285° - 300°F. Add one chunk of pecan wood to the hot coals. Alternatively, if using a gas grill, make an aluminum foil packet and fill with oak wood chips. Poke holes in the packet, and place above an active burger, allowing the chips to smolder.
- While the grill is preheating, and clean smoke is being established, lightly season the patties with salt and pepper or seasoning of your choice.
- Place the burgers on the grill grates over indirect heat. Close the grill lid, and allow the burgers to smoke for 15 minutes.
- While the burgers are smoking, combine all ingredients for the pimento cheese into a large bowl, and set aside. In a separate bowl, mix together all ingredients for the slaw.
- After 15 minutes, top each burger patty with the desired amount of pimento cheese. Close the grill lid and allow the cheese to melt for five minutes.
- While the cheese is melting, place an equal portion of the slaw on the bottom of each bun.
- Remove the burgers from the grill when they have reached desired doneness, as indicated by a reliable instant read thermometer, and place on the slaw dressed bottom buns. Dress the burgers with pickled red onions and crispy fried onions and serve hot.