Food

Shaq’s Mouth-Watering Burgers With Homemade Jalapeño Pimiento Cheese

by Sydney Harden.
September 14, 2024
View the Studiolink

Ingredients:

Jalapeño Pimiento Cheese

 1 cup shredded Monterey Jack cheese

 ½ cup canned pickled jalapeños, drained and chopped

 ¼ cup plain cream cheese, at room temperature

 ¼ cup mayonnaise

 1 tsp hot sauce (such as Tabasco or Crystal)

 1 tsp Worcestershire sauce

 ½ tsp kosher salt

 ½ tsp freshly ground black pepper

Burgers

 2 lb 80/20 ground beef

 1 Tbsp kosher salt

 2 tsp freshly ground black pepper

 6 sesame-seed burger buns, split

 2 vine-ripened tomatoes, sliced (optional)

 6 lettuce leaves (optional)

Recipe

Jalapeño Pimiento Cheese

  1. In a medium bowl, thoroughly mix all ingredients. Cover; refrigerate until ready to use.

Burgers

  1. Set a large cast-iron skillet over high heat, or preheat an electric griddle to 450°F.
  2. Divide beef into 6 equal balls; season with salt and pepper. Working in batches, if needed, to avoid overcrowding pan, place beef balls in pan. Firmly press down with a spatula until patties are about ½ inch thick. Cook 4 minutes undisturbed, then flip and top each burger with about ¼ cup Jalapeño Pimiento Cheese. Cover; cook 2–3 minutes or until cheese has melted. (Cooked patties can be refrigerated, untopped, in a sealed container up to 3 days; reheat in a 300°F oven 14 minutes or until hot, adding Jalapeño Pimiento Cheese during the last few minutes.)
  3. Serve burgers on buns with tomatoes and lettuce, if desired.