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1 Jalapeño-Pimento Cheese Instructions:
Combine all ingredients and mix until well-blended. Refrigerate at least one hour to allow the flavors to combine.
2 Instructions:
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
3 Gently form ground beef into eight 2-inch patties. Sprinkle both sides of burger patties liberally with salt and pepper.
4 Grill burgers until they reach an internal temperature of 160°F. Place burgers on the bottom buns, top each with approximately 2 tablespoons jalapeño-pimento cheese. Add top bun and serve immediately.
Cooking for 8 people

Ingredients


Main Ingredients

  • ground beef (preferably an 80/20 blend)
    pounds
  • salt and coarse ground pepper
  • jalapeño-pimento cheese (recipe follows)
  • mini brioche buns
    8

Jalapeño-Pimento Cheese

  • sharp Cheddar cheese (grated)
    1 pound
  • jalapeño pepper (ribs and seeds removed), minced
    1
  • pimentos (drained)
    1 (7 oz.) jar
  • mayonnaise
    3/4 cups
  • hot sauce
    1/2 teaspoon
Credit: Clint Cantwell

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