Pimiento Cheeseburgers With Bacon

    I love pimiento cheese, and I've put it on burgers a few times over the years. Here's my latest version—with BACON! –Rach
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    pimiento cheeseburgers with bacon

    Recipe by Rachael Ray

    • Makes 4 burgersServings

    Ingredients

    Pimiento Cheese Topping

    • 1/2 cup shredded yellow sharp cheddar (about 6 oz.)

    • 1 1/2 oz. (3 tbsp.) cream cheese, at room temperature

    • 2 tbsp. sour cream

    • 1 1/2 tsp. yellow mustard

    • 1 small clove garlic, grated or pasted

    • 1/2 tsp. Frank’s RedHot or other hot sauce

    • 1/2 tsp. granulated onion

    • 1/2 tsp. smoked paprika

    • 1/2 tsp. Worcestershire sauce

    • 1/3 cup well-drained diced pimiento peppers (from a 4-oz. jar)

    Burgers

    • 8 slices meaty bacon

    • 1 1/2 lb. g round beef sirloin (80% lean) or ground turkey

    • Salt and pepper

    • About 3 to 4 tbsp. grated onion with juices

    • 2 tbsp. Worcestershire sauce

    • 1 tbsp. safflower oil or canola oil

    Fixings

    • 4 sesame seed burger buns (I like Big Marty’s)

    • Sliced bread-and-butter pickles, chopped white onion, lettuce, and sliced tomato, for topping

    Preparation

    1. Preheat the oven to 375°. For the topping, in a food processor, puree all the ingredients except the pimientos. Transfer to a bowl and mix in the pimientos.

    2. Arrange the bacon on a slotted broiler pan or a wire rack set in a foil-lined baking sheet. Bake until crisp, about 20 minutes.

    3. In a bowl, season the beef with salt and pepper. Mix in the grated onion with juices and the Worcestershire. Form into 4 patties (thinner in the centers for even cooking). Heat a large griddle or cast-iron skillet over medium-high to high. Add the oil, one turn of the pan. Add the patties and cook, turning occasionally, for 7 to 9 minutes.

    4. Build the burgers with the bun bottoms, pickles, chopped onion, the patties, pimiento cheese topping, bacon, lettuce, tomato, and bun tops.