Pimento Cheeseburger* Recipe

Combine softened cream cheese and mayonnaise in a medium bowl. Beat with a fork or small whisk until smooth and homogenous.

Stir in grated cheddar, chopped roasted pimentos, Dijon mustard, apple cider vinegar, hot sauce (if using), salt, and pepper until evenly distributed. Taste and adjust seasoning.

Cover and chill in the refrigerator for at least 30 minutes to let flavors meld. Bring to cool room temperature before assembling burgers (15–20 minutes) if chilled.

Divide 1 lb ground beef into 2 equal portions (about 8 oz each) and gently form into patties about 3/4" thick, slightly larger than the buns. Do not overwork the meat; keep a loose hand for a tender burger.

Make a shallow dimple with your thumb in the center of each patty to help them cook evenly and reduce puffing.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

When the oil is shimmering, add the patties and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium (adjust 1–2 minutes for desired doneness).

During the last 30–60 seconds of cooking, remove from heat and spoon about 2 tablespoons pimento cheese onto each patty; let residual heat soften and slightly melt the cheese. If you prefer a meltier topping, cover the pan for 30–45 seconds.

Lightly toast the cut sides of the buns in the same pan until golden, about 30–60 seconds.

Spread about 1 tablespoon mayonnaise on the bottom half of each toasted bun.

Place a red leaf lettuce leaf on the mayo, then add a tomato slice, and a cooked patty topped with pimento cheese.

Top the cheese with a few thin slices of red onion. Spread remaining mayonnaise on the top bun and place on the burger.

Serve immediately with your choice of fries or a simple green salad.