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Jalapeño Pimento Cheese Sliders

Name: Jalapeño Pimento Cheese Sliders
Ingredients: 1 ½ 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; ¾ cup mayonnaise; ½ tsp. hot sauce

Kingsford Gameday recipe inspired by

Pimento cheese teams up with a little spice to give this tailgate slider Southern flare.

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1 Food Prep 20 min
2 Grill Prep 10–20 min
3 The Cook 10 min

Cooking for people

Ingredients

1 ½ lb ground beef (preferably an 80/20 blend)
salt and coarse ground pepper to taste
8 mini brioche buns

Jalapeño-Pimento Cheese

1 lb sharp cheddar cheese, grated
1 jalapeño pepper (ribs and seeds removed), minced
1 (7 oz.) jar pimentos, drained
¾ cup mayonnaise
½ tsp. hot sauce

1 Food 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.

Why 80% Lean Ground Beef? Look for a mix of 80% lean ground beef and 20% fat for a juicier, flavorful burger. You can also use ground brisket or ground short ribs.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 400–425°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

3 The 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.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

Here’s How to Handle a Flare-Up

Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.

Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.

How Done Are My Burgers? Let’s Find Out * USDA Safety Guidelines recommend cooking ground meat to the well-done temp of 160°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate. Based on a ¾” burger.