Pimento Double Cheeseburgers

Amy Mills
Owner and Pitmaster, 17th Street Barbecue
Murphysboro, IL
Pimento Cheese Ingredients:
  • 2 whole pimentos from a can (or approx. 5 oz of diced pimentos), very thoroughly drained
  • 1/2 pound sharp cheddar cheese, grated (about 2 cups)
  • 2 to 3 green onions, finely chopped (about 1/4 cup)
  • 2 Tbsp white sugar
  • 1 tsp Worcestershire sauce
  • 1 tsp of your favorite hot sauce
  • 1/2 cup mayonnaise
  • Makes about 2 cups
Double Burgers Ingredients:
  • 2 pounds high-quality ground beef (70% lean)
  • 4 hamburger buns of your choice
  • 1 1/2 cups ground black pepper or coarsely ground black pepper
  • 1/4 cup kosher salt
  • 3 Tbsp granulated garlic
  • 1/2 to 3/4 cup of pimento cheese (see directions), slightly softened
  • Toppings of your choice - sliced onions, tomatoes, pickles, etc.
Serves Four
Pimento Cheese Instructions:
  1. Slice the whole pimentos open to lay flat, and set them out on a double layer of paper towels, blotting the tops with more towels to remove as much moisture as possible. Chop coarsely.
  2. Evenly spread one-third of the sharp cheddar cheese in the bowl of a food processor. Layer in the pimentos, green onions, white sugar, Worcestershire sauce, hot sauce, and mayonnaise, followed by another third of the sharp cheddar cheese.
  3. Add the lid to the food processor and use 20-25 brief pulses to process - just enough to uniformly blend the ingredients but keep the mixture chunky. Alternatively, mix all the ingredients together by hand. Scrape into a bowl, and using a spoon, fold in the remaining sharp cheddar cheese.
  4. Transfer to a serving bowl, cover, and chill several hours or overnight before serving.
Double Burgers Instructions:
  1. Heat the grill to high heat, or between 375–400°F.
  2. To create the dry rub for the burgers, combine the black pepper, kosher salt, and granulated garlic in a small bowl and mix with a whisk to blend evenly.
  3. Lightly form 8 beef burgers, each about 1/4 pound and 1/2 inch thick, being careful not to pack or overwork the meat.
  4. Press your thumb in the middle of the burger to make a deep indentation. Hold a burger in one hand and generously sprinkle one side with dry rub. Then set the burger seasoned side down on the grill. Then season the top of the burger with additional dry rub.
  5. Close the grill lid. Wait 5 minutes; then open the lid. Moisture should have pooled on the tops of the burgers, and the sides should be beginning to sizzle; if this isn’t happening yet, close the lid again for 1 more minute.
  6. Once moisture has pooled, flip the burgers and cook for 4-5 minutes more, until the internal temperature reaches 155°F (for medium doneness).
  7. After pulling the burgers off the grill, top each with a heaping tablespoon of pimento cheese.
  8. Use a spatula to transfer a burger to each of the bottom buns. Place a second burger on top of the first one, and top with a dollop of pimento cheese.
  9. Add the other toppings as desired. Then add the bun top and serve.
  • Recipe is based on a charcoal grill, but a gas grill works as well.
  • Leftover pimento cheese (refrigerated and covered) will keep for 1 week.
  • Feel free to substitute ground turkey or ground chicken meat for ground beef.
  • The dry rub can be stored in a tightly covered container in a cool, dark place. The rub keeps for about 6 months, or until the color or pungent aroma fades.