Recipes

Garlic Pimento Cheeseburgers

These gourmet burgers combine the creamy richness of homemade pimento cheese with the savory depth of garlic sauce mixed right into the beef patties. The result is an elevated comfort food experience that brings together two indulgent favorites in one flavor-packed dish.

Ingredients

Pimento Cheese

2 ounces cream cheese, room temperature (4 tablespoons)
1½ teaspoons mayonnaise
1 teaspoon Armanino Creamy Garlic Sauce
⅛ teaspoon black pepper
⅛ teaspoon cayenne
⅛ teaspoon kosher salt
2 ounces jarred diced pimento peppers, drained
4 ounces sharp cheddar, grated (about 1 cup)

Burgers

1½ pounds ground chuck (80/20 blend)
2 tablespoons Armanino Creamy Garlic Sauce
salt and pepper
vegetable oil
4 hamburger buns
lettuce leaves and sliced tomato

Directions

For the pimento cheese: drain the liquid from pimentos then spread the pieces on a double layer of paper towels to drain further.
In a large bowl with a rubber spatula, blend together the cream cheese, creamy garlic sauce, pepper, cayenne and salt.
Fold in the drained pimentos then the shredded cheddar until well blended. Taste and adjust seasoning if needed. Can be made several days ahead and refrigerated.
Prepare the grill: Preheat a grill to medium-high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready – you should be able to hold your hand one inch above the grill grates for only a second – lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
For the burgers: Brush the buns with creamy garlic sauce and grill until toasted. Set aside until needed.
In a large bowl, combine the ground beef with the creamy garlic sauce and a good pinch each of salt and pepper just until loosely combined. Do not overwork the beef or your burgers will be tough.
Divide into four equal portions and form into a ¾” thick patties. Make a deep depression in the center of each with your thumb.
Lightly rub both sides of the burgers with vegetable oil and sprinkle liberally with salt and pepper.
Grill the burgers, covered, until browned, slightly charred on both sides and cooked to desired doneness, about 8 minutes total for medium. Grill one side for 3 minutes, then flip and grill the other side for 3 minutes. (if using a charcoal grill, place the burgers on the grate opposite the coals.)
Flip a final time and place a scoopful of the pimento cheese mixture on top of each burger (about ¼ cup).
Cover and cook until the cheese has just started to melt, about 1-2 minutes.
Assemble the burgers with lettuce and tomato on the toasted buns. Serve immediately.

Chef’s Tips

Leftover pimento cheese? Serve as a spread with saltine crackers or even better – substitute it for the cheese in your next grilled cheese sandwich.
Don’t have a grill? Cook the burgers in a hot skillet on the stovetop for delicious results. Heat a heavy skillet, like cast iron, over high heat. Reduce the heat to medium high and cook the burgers as directed, covered.