First we slather these suckas with some cheese pimento spread.
Found it here: http://aht.seriouseats.com/archives/...-pimento-chees...
Ingredients for the pimento cheese:
24 ounces extra-sharp cheddar cheese, shredded
1 (4 ounce) jar diced pimentos, drained
1 teaspoon dried, rubbed sage
1 tablespoon black pepper
2 tablespoons scallions, chopped
Pinch of sugar (or more to taste)
1/3 cup mayonnaise
I didn't have any scallions but substituted a sweet maui onion in their place. I also didn't have a 4 oz. jar of pimentos, relying instead on a 2 oz. jar. I just chucked the whole mess in a food processor and I processed.
The burger was your basic chuck, salt and pepper affair, grilled for four minutes on each side.
And then we lay the burgers on.
Overall, these cheese pimento burgers represented a refreshing change from our condiment-free burgers of the two previous nights. The cheese spread was creamy, a bit slippery even. We had to take care not to let the burgers fly out as we took our bites. I think in the future I would use a sharp cheese rather than an extra-sharp. And I might have liked more pimentos, since my 2 oz. jar was insufficient to infuse the yellow goodness with more heat. But I can't really complain. The burger was good, though not phenomenal.