Black and Bleu Pimento Cheese Wagyu Cheese Burgers
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Pimento Cheese is one of the oldest and most highly regarded recipes in the BBQ world, and we are bringing our take to you. Originating in the American South, the popularity of pimento cheese has spread throughout the nation. It can be found on restaurant menus and in backyard grills alike. We elevated the classic pimento cheese recipe and served it on a cheeseburger for a flavorful twist on a classic. Crowd Cow was generous enough to get us out some Wagyu Beef patties to cook up, which was the perfect beef to work with for this burger. Simplicity can be key sometimes, especially when working with the highest quality ingredients.
Author: Spiceology
Ingredients
-
2 lbs ground beef
-
8 hamburger buns
-
1 tablespoon Spiceology Black Bleu Rub
-
Cayenne pepper, ground
-
8 oz cream cheese
-
1 lb sharp cheddar
-
½ cup mayonnaise
- 4 oz can Pimento Peppers (drained)
-
¼ teaspoon
Meat and Buns
Pimento Cheese
Directions
For Pimento Cheese:
Set the cream cheese out and let it soften for around 30 minutes.
Meanwhile, drain the water from the pimentos and finely chop.
Next, the 1 jalapeño needs to be chopped into fine pieces after discarding the seeds (If you want it spicy leave some of the seeds).
Grate 1 lb of sharp cheddar.
When the cream cheese is softened mix in the grated cheddar, mayo, cayenne, and Black & Bleu seasoning. Then gently mix in the pimentos, jalapeños, and grated cheese until everything is combined.
For Burgers:
- Preheat grill and salt and pepper the meat.
Cook the burgers - we cooked over lump charcoal on a flat cooking surface to get a great crust. When crust forms on one side it’s time to flip.
After the first flip spoon pimento cheese onto the top of the burger patty to allow it to warm up.
When the internal temperature of the meat hits 145° F it’s time move the patties onto the buns.
Toast the buns.
After the bun is toasted throw those patties on and get to eating. Truth be told there isn’t any great “clean” way to eat these. Grab a napkin, bend over a plate and dig in!
