For Memorial day I was going to make plain old burgers, but as I was rummaging through my fridge, I saw I had a big block of white cheddar left over from another recipe. A light bulb went off in my head and I immediately looked in my cabinet and sure enough, I had a couple of jars of pimiento peppers because I am nothing if not a person who keeps a well-stocked pantry.
A well-stocked pantry is a happy pantry, I always say.
So I threw together a huge batch of white cheddar pimiento cheese and added some bacon just because it was a holiday. Delish. (And may I add that this cheese spread is fantastic with Kettle chips?)
I had 5 pounds of ground chuck, so I made 16 patties. I layed 8 of them out on a baking sheet and placed a huge, I mean huge scoop of pimiento cheese spread in the middle of each of them. It was unfortunate for me that I ignored that teeny, tiny voice in my head that was saying “Lorie, that is WAY too much pimiento cheese spread.”
Shhhhhh tiny voice. I know what I’m doing.
I also didn’t listen to that teeny, tiny voice earlier today when I was baking a strawberry cake and filled the pan way too full because I wanted nice, fluffy layers.
Self cleaning an oven when it’s a 100 degrees outside and your air conditioner is already working as hard as it can is not fun.
Everything was fine with my giant burgers until I started grilling. As the meat started shrinking, they burst open and oozed cheesy, white lava all over my brand spankin’ new grill.
But, and this is a big but, they were some kind of good. Everyone absolutely raved. And I think the recipe can totally be salvaged by using only 4 pounds of meat and a much smaller scoop of cheese spread.
So here are some things to consider:
-This makes way more pimiento cheese spread than you will need to stuff the burgers. Cut the recipe in half or don’t cut it in half and use it on sandwiches or as a dip. Or eat it with a spoon straight from the bowl when your husband isn’t looking.
-The wine, onion, Worcestershire sauce combo is my basic seasoning for burgers of all kinds. I usually use a Cabernet Sauvignon.
-I loved the onion-poppy seed ciabatta rolls for the buns. I like a nice quality bun for burgers even if I only have plain patties.
-I am a home cook and I make lots of mistakes in the kitchen. Like over-stuffing burgers and over-filling cake pans. Sometimes, though, my mistakes are delicious.
That is all.
White Cheddar-Bacon-Pimiento Cheese Stuffed Burgers