By Tracey
Pimiento Cheese Burgers
heavily adapted from Martha Stewart
Ingredients:
Pimiento Cheese
- 2 oz diced pimientos, drained
- 1 cup (about 4 oz) shredded cheddar cheese
- 2 tablespoons nonfat Greek yogurt
- 2 tablespoons mayonnaise (I used light)
- 1/4 teaspoon Worcestershire sauce
Burgers
- 1 lb ground beef (I used 85% lean)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- few shakes of Worcestershire sauce
- 4 burger buns
- tomato, lettuce, and red onion (optional garnish)
Directions:
To make the pimiento cheese: In a medium bowl, stir together the pimientos, cheese, yogurt, mayonnaise, and Worcestershire sauce until combined. Season to taste with salt and pepper. Cover and refrigerate while you prep the burgers. The cheese can be made up to 2 days in advance and stored in the refrigerator.
To make the burgers: Add the ground beef, salt, pepper, and Worcestershire sauce to a medium bowl. Use your hands to gently mix until everything is combined (don’t overwork the meat). Divide the meat into 4 equal portions and shape each into a patty about 1/2 to 3/4-inch thick. Make a deep depression in the center of each burger with your thumb (this will help them keep their shape as they cook).
Preheat your grill to medium-high heat. Dip a paper towel in canola or vegetable oil and using tongs to hold the paper towels, oil the grates of the grill. When the grill is hot, add the burgers (the side with the impression should be face-up) and cook for about 3-4 minutes per side, or until they are cooked to your desired doneness. In the last minute or two of cooking, top each burger with about 2-3 tablespoons of the pimiento cheese and cover the grill to allow the cheese to melt slightly. You can also toast the buns at this time, if desired. Serve burgers on buns with desired toppings.
