This evening I made grilled Pimento Cheese Burgers and my Easy Coleslaw
for dinner. Rather than used a bagged coleslaw mix, I simply thinly sliced a small head of cabbage and grated 1 medium carrot. If you have time to do that, I think it makes a much fresher coleslaw but both are good. We picked up 2 pounds of ground chuck from The Fresh Market (they had it on sale for $3.99/lb). To make the burgers, I added 1 cup of Sargento's Traditional Cut (thick shreds) shredded extra sharp cheddar cheese, 2 ounces of jarred diced pimentos and 3 heaping tablespoons of mayonnaise. I seasoned the burgers with McCormick's Grill Mates Chipotle & Roasted Garlic while they were grilling. I served my burger between 2 slices of juicy ripe tomato slices topped with Bubbies pickles. It was a fresh and delicious meal. These burgers were super tender and moist and were just a little difficult flipping on the grill. They might do better on a flat griddle pan on the grill but they turned out great. I made six 1/3-lb burgers. I snapped a few photos below and included the easy peasy recipe. Enjoy!
Pimento Cheese Burgers
2 pounds ground chuck
1 cup shredded sharp cheddar cheese
3 heaping tablespoons mayonnaise
2 ounces diced pimentos, drained
McCormick's Grill Mates Chipotle & Roasted Garlic Seasoning, optional
Salt & pepper, to taste
Combine all ingredients; divide and form into 6 patties. Season with chipotle seasoning, salt and pepper. Grill over a medium hot grill (400 degrees F) for approximately 6 minutes per side, or until desired doneness. Transfer to a platter and serve on grain free buns, if desired.
I've never added mayo to burgers before cooking! Sounds interesting - does it make them moister and tendererer? ;)
Hi Stephanie. Yes. It made them very moist and tender! 😀
I am making these for dinner tomorrow night...looks delicious. As soon as my peaches get ripe I am making your peach cobbler... probably Wednesday! Thank you!
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