Even folks in the South, where pimiento cheese is adoringly called the “pâté of the South,” will provide you a quizzical look when you mention this hamburger. I always thought its true house was around Columbia, South Carolina, and the lower upstate location. Then I saw a pimiento cheeseburger on the menu in a fantastic burger joint and dining establishment called Litton’s, in Knoxville, Tennessee, so I think a good idea can cross state lines. So here’s how to do it, total with a little pimiento cheese recipe, but the burger’s not bad even if you have to use a good-quality store-bought pimiento cheese.
Ingredients: Freshly ground black pepper,2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin,6 hamburger buns, preferably onion flavored, Pickled jalapeño chile pieces, Kosher salt,1/ 2 cup good-quality mayo (I choose Duke’s or JFG ®),4 ounces moderate Cheddar cheese, grated,1 2-ounce jar diced pimientos, drained,8 ounces sharp Cheddar cheese, grated,1 small white onion, grated
Directions: 1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need extra mayo to make it velvety, add a bit at a time. Grind massive quantities of black pepper and stir that into the cheese mixture.,2. Divide the ground beef into 6 equivalent parts and shape into patties about 3/4 inch thick. Keep in mind to put a minor imprint into the center of each patty. Season both sides of the burgers liberally with salt and pepper.,3. Oil the grill racks. Preheat your grill utilizing all burners set on high and with the cover closed for 10 to 12 minutes.,4. Place the hamburgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling up until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. Throughout the last 2 minutes of cooking time, add the buns, cut side down. At the last minute prior to taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a plate, set a hamburger on each bun bottom, include pickled jalapeños on top of the pimiento cheese, and serve.