Pimiento Cheese Sliders

December 2010
Pimiento Cheese Sliders

by 14 people

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The sweet n spicy melted topping on these mouthwatering mini burgers is inspired by a classic Southern recipe. One of the most popular dips and spreads is Southern pimiento cheese spread. Ive used it to make cheeseburgers and mac n cheesestyle meals before, but this sweet little slider-size snack makes a fun offering for football watching or winter gatherings.

Yield: 8

  • 16 slices good-quality white bread
  • 1 1/2 pounds ground beef sirloin
  • 2 - 3 cloves garlic, grated or finely chopped
  • 3 - 4 tablespoons grated onion
  • 1 tablespoon paprika or sweet smoked paprika
  • 1/2 cup lager beer
  • Salt and pepper
  • A drizzle of oil (olive or vegetable)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup shredded sharp yellow cheddar cheese
  • 3 tablespoons well-drained chopped pimientos
  • 1 tablespoon yellow mustard
  • Several drops hot sauce
  • 8 slices  good-quality dill pickle chips or bread-and-butter pickles
  1. Heat the oven to 350 degrees . Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.
  2. Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burgers (about 3 ounces each) and drizzle with oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.
  3. Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.
  4. Divide the patties among 8 toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpicks.