Jalapeño Pimento Cheese Sliders
Let's get grilling
1
Jalapeño-Pimento Cheese Instructions:
Combine all ingredients and mix until well-blended. Refrigerate at least one hour to allow the flavors to combine.
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.
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
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ground beef (preferably an 80/20 blend)
1½ pounds
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salt and coarse ground pepper
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jalapeño-pimento cheese (recipe follows)
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mini brioche buns
8
Jalapeño-Pimento Cheese
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sharp Cheddar cheese (grated)
1 pound
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jalapeño pepper (ribs and seeds removed), minced
1
-
pimentos (drained)
1 (7 oz.) jar
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mayonnaise
3/4 cups
-
hot sauce
1/2 teaspoon
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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