Stuffed Burgers with Pimento Cheese and Sweet Onion Marmalade
Let's get grilling
1
Combine the pimento cheese ingredients in a medium bowl. Mix and refrigerate until needed.
2
Form 12 ground beef patties about 1/4 pounds each and 1/2-inch thick. Then, using the pimento cheese, form 2 ½ tablespoons into a round patty about 1/4-inch thick. Repeat until 6 pimento cheese patties are formed. Place each pimento cheese patty on top of 6 burger patties. Cap each of these with the other ground beef patties. Press the edges of the ground beef patties together to seal in the cheese. Refrigerate until needed.
3
Build a charcoal fire for direct grilling using Kingsford® charcoal. Preheat to 400°F.
4
Grill the onion slices over direct heat until they soften and brown, about 2 minutes on each side. Remove the onions from the grill and dice.
5
In a medium skillet, heat the oil and butter over direct heat. Add the diced onions, salt, pepper, and cook, stirring, until the onions become translucent, about 6 minutes. Add the brown sugar and simmer until the onions caramelize, about 3 minutes. Add the vinegar and simmer until most of the liquid is gone, about 3 minutes. Remove the pan from the grill.
6
Season the burger patties on both sides with salt and black pepper. Put the burgers over direct heat and cook, until the juices run clear, about 3½ minutes on each side.
7
Lightly butter the cut sides of the burger buns and put them over direct heat with the grill lid open. Cook until lightly browned and toasted, about 30 seconds.
8
Serve the burgers on the toasted buns with your favorite condiments.
Categories
Cooking for 6 people
Ingredients
Pimento cheese
-
sharp Cheddar cheese grated
6 ounces
-
pepper jack cheese grated
2 ounces
-
mayonnaise
¼ cup
-
pimentos diced
2 tablespoons
-
Worcestershire sauce
¾ teaspoon
-
salt
⅛ teaspoon
-
black pepper
1 pinch
-
garlic powder
1 pinch
Burger
-
ground beef
3 pounds
-
salt and pepper to taste
-
butter for the buns
2 tablespoons
-
hamburger buns
6
Sweet Onion Marmalade
-
large, sweet onions cut into ½-inch pieces
3
-
vegetable oil
3 tablespoons
-
butter
3 tablespoons
-
salt
2¼ teaspoons
-
freshly ground black pepper
¾ teaspoon
-
brown sugar
⅔ cup
-
red wine vinegar
⅓ cup
Credit: Recipe created by world champion pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
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