Cooking for 8 people
Ingredients
- 1 lb
ground beef (preferably an 80/20 blend)
-
salt and coarse ground pepper to taste
- 8
mini brioche buns
- 1 lb
sharp cheddar cheese, grated
- 1
jalapeño pepper (ribs and seeds removed), minced
- 1 (7 oz.) jar
pimentos, drained
- cup
mayonnaise
- tsp.
hot sauce
1Food Prep
In a medium bowl, combine the ingredients for the jalapeño-pimento cheese and refrigerate at least 1 hour to allow the flavors to combine.
Next, gently form the ground beef into eight 2-inch patties. Sprinkle both sides of burger patties liberally with salt and pepper.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 400–425°F (Medium Heat)
3The Cook
Fire up a full chimney or light a pile of about 100 Kingsford® Original Charcoal Briquets, and adjust the bottom grill vents for medium heat, approximately 400–425°F.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the ground beef patties on the hot side of the grill, directly over the coals, reserving the cool side of the grill for moving the burgers during flareups.
Grill burgers about 4 minutes per side, until they reach an internal temperature of 160°F on a digital meat thermometer.
To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Place the burgers on the bottom buns, top each with approximately 2 tbsp. of jalapeño-pimento cheese. Add the top bun and serve immediately.
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
