Beef Burgers with Pimiento Cheese Sauce

I have been eyeballing this burger all week. With all of it’s beefy, cheesy, fried eggy glory. But, as you can see, this burger is sans egg. As you might imagine from the amount of eggs you see here, I’m drawn to pretty much anything that features a runny egg, which the original recipe for this burger in fact did.  But the strangest thing happened — neither B or I were feeling the egg. Weird.

Also, we used grass-fed ground beef for this recipe. This was my first time cooking with grass-fed beef, and the texture and flavor was definitely different than grain-fed. Not better or worse, just different — closer to the texture of actual steak.

Beef Burgers with Pimiento Cheese Sauce
Serves 2 / Inspired by Our Life in Food

For the cheese:

Here’s what I used:

  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp light mayonnaise
  • 1 oz cream cheese
  • kosher salt and black pepper to taste
  • 1 oz sliced pimientos, drained

Here’s what I did:

  1. Puree everything in a food processor until smooth and creamy.

For the burger:

Here’s what I used:

  • 1 lb ground beef, or as much as desired to form two patties (we made huge, monster 1/2 lb burgers)
  • 1 1/2 tsp montreal grill seasoning
  • 1/3 cup pimiento cheese
  • kosher salt and black pepper
  • 2 thick slices red onion

Here’s what I did:

  1. In a medium bowl, mix a sprinkle of salt, pepper, and the grill seasoning into the beef. Form two patties.
  2. Heat a grill pan or a frying pan over medium-high heat. Add the burgers and the onion slices, and turn the heat to medium.  Cook for 5-6 minutes on each side. Once you flip the burgers to cook the second side, add the cheese to the burgers and cover with a tin foil tent to melt the cheese a bit.
  3. Let the burgers rest under foil for 5 minutes before serving. Serve with the grilled onion slices.

One thought on “Beef Burgers with Pimiento Cheese Sauce

  1. Tricia says:

    See, even YOU weren’t feeling the egg. 😉

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