Last night, we broke out the grill for the first time this season! When the weather is nice there is nothing I like better than grilling up some delicious food and eating on our back porch. Usually, my husband is the one that handles all the grilling BUT last night this girl grilled some burgers! I saw these Pimiento Cheeseburgers in the magazine “Grill It” and had to give them a try. If you love burgers and want to put a little twist on the traditional, then this is the burger for you!
Why have a burger with a slice of cheese when you can quickly throw together this delicious Pimiento Cheese topping? It really gives the burger something special. Pimiento Cheese is a Southern thing and I’m not sure why it’s not an all over the country thing because it is amazing. I had it for the first time at a tailgate party where it was served with crackers. That was years ago, but I remember stuffing it in my face and wondering how I hadn’t known about it until then. Now this magazine says, “Put it on burgers” and I say “YES!”
All you need for the Pimiento Cheese topping is: grated onion, sharp and mild cheddar cheese, mayonnaise, pimientos of course, and black pepper. Mix it all together in a bowl and there you go. It’s ready to go on your burgers. For the burger meat, I combined one pound of ground sirloin and one pound of 80% lean ground beef but you can use whatever mix you like best. The burgers don’t take long at all to cook, 5 minutes on one side and 4 minutes on the other. Top with the Pimiento Cheese after flipping to the second side (and don’t be shy about it, really pile it on there) and let it get all melty and beautiful. For the buns, I used Miami Onion Rolls that I found at Wegmans (there bakery section makes me so happy). I popped them on the grill for just a minute or two so they would get nicely toasted.
Next time you want to grill out give this recipe a try! I’m sure it will be a hit!
A delicious juicy burger topped with homemade Pimiento Cheese.
- 1 small white onion, grated
- 1 cup sharp cheddar cheese, grated
- 1/2 cup mild cheddar cheese, grated
- 1/2 cup mayonnaise
- 2oz jar of diced pimentoas, drained
- Ground black pepper
- 2lbs 80% lean ground beef OR 1lb ground sirloin steak and 1lb 80% ground beef
- 6 onion flavored hamburger buns
- In a medium bowl, mix together the onion, both kinds of cheese, mayonnaise, and pimientos. Add in lots of black pepper and stir. Set aside or refrigerate until ready to use.
- In another bowl, combine the ground beef with a few teaspoons of Worcestershire,
- salt, and pepper. Divide into 6 equal sized patties about 3/4 inch thick. Make sure you put a slight indentation in the center of each patty.
- Oil the grill racks and preheat your grill on high with the lid closed for 10 minutes.
- Place the burgers on the grill and lower the heat to medium. Grill for 5 minutes and then flip burgers over. Continue cooking for 4 more minutes or until the burgers have reached desired doneness.
- During the last 2 minutes of cooking add the buns to the grill cut side down.
- Add lots of the pimento cheese mixture to the top of each burger.
- Take the buns off the grill when they are lightly toasted and add your burgers.
The magazine aisle at the grocery store is a dangerous place for me. I love cooking magazines! They are so beautiful, and inspiring. Don’t those food photos make you want to eat the page? I have learned to have some self control, so I don’t visit that aisle as often as I used to, but I do have a little magazine collection at home. They are perfect to look through when I am doing my meal planning. I have found some amazing recipes in magazines that have now become favorites in my household.
This Slow Cooker Barbecue Beef Brisket is probably one of my favorite recipes of all time! That’s right, of all time! I’m saying it. I found this recipe in the Food Network Magazine and I just knew when I saw it that I needed to make it. Now, I know brisket can be expensive. I usually check prices at multiple places and when I see it have a price drop or at a good price I buy a gigantic piece of it. When I get it home, I cut it into sections that are small enough to fit into my crockpot. I put them in freezer bags and freeze for later. That way I always have some on hand when I want to make this recipe.
Before going in the crockpot, this brisket gets some serious love! The dry rub includes: brown sugar, chipotle chili powder, cumin, celery salt, garlic, salt and pepper. You rub that all over the brisket and makes sure it’s really pressed into the meat. You place it in the crockpot and now its time for the sauce: ketchup, apple cider vinegar, and Worcestershire. Pour the sauce, along with some water, over the brisket, cover, and cook on low for 8 hours (some serious magic happens in that crockpot). It comes out SO tender. SO flavorful. SO juicy. I love this brisket. I can’t say it enough! It’s even better the next day in a hash with potatoes, onions, garlic, and a couple fried eggs. Add some avocado to that and I am in heaven.
The brisket I photographed for this post was bought from Hemp’s Meats in Jefferson, MD. It’s a family owned business that’s been around for generations. I am hoping to feature them as a “Tasty Place” here on my blog soon! They had a great price on brisket, $4.69/lb.
This juicy and tender Barbecue Beef Brisket is so easy to make. The slow cooker does all the work for you. It turns out perfect every time!
- ~ 3 tbls. packed light brown sugar
- ~ 1 1/2 tbls. chipotle chili powder
- ~ 2 tsps. ground cumin
- ~ 1 tsp. celery salt
- ~ 1 clove garlic, minced
- ~ Kosher salt and freshly ground pepper
- ~ 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
- ~ 1 1/4 cups ketchup
- ~ 1/4 cup apple cider vinegar
- ~ 1 tbls. Worcestershire sauce
- In a small bowl combine the brown sugar, chipotle chili powder, cumin, celery salt, garlic, and salt and pepper to taste. Rub all over the brisket.
- Transfer to a 5-6 quart slow cooker.
- In the same small bowl, combine 3/4 cup of the ketchup, vinegar, and Worcestershire. Pour the sauce and 3/4 cup of water over the brisket.
- Cover and cook on low for 8 hours.
- Move the brisket to a cutting board and let rest for 10mins.
- Skim off the excess fat from the sauce and whisk in the remaining 1/2cup of ketchup.
- Slice the brisket and serve topped with sauce.
Adapted from Food Network Magazine