By Chef John Ash
A classic comfort food with a delightful twist. Perfect for sharing with your beloved on date night, or serving the entire family. Pair with Sonoma-Cutrer Russian River Valley Pinot Noir.
Total Time 30-45 minutes
Prep Time 10 minutes
Difficulty Level Easy
1 lb grated sharp cheddar cheese
1 c good-quality mayonnaise
1 7-oz jar pimentos, drained and finely chopped
2 1/2 lb 80% lean ground chuck
6 hamburger buns (preferably onion flavored)
Kosher salt and freshly ground black pepper
Big pinch of cayenne and drops of hot sauce to taste
Slices of tomato and iceberg lettuce leaves
Mix the cheese, mayonnaise, and pimientos. Season to taste with cayenne and hot sauce.
Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.
Lightly oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 minutes. Place the burgers on the grill and lower the heat to medium. Grill for about 4 minutes. Turn the patties and continue grilling until they reach desired doneness, about 3 additional minutes for medium rare and 6 – 7 minutes for medium-well.
During the last 2 minutes of cooking time, toast the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous dollop of pimiento cheese on each burger.
Take the buns from the grill and place on a platter. Place tomato slices and lettuce on each bun and top with a burger and the bun top.