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Pimento Cheese Burger with Candied Jalapeños

Pimento Cheese Burger with Candied Jalapeños
Serves 4
This classic spread gets the burger treatment, and candied jalapeños add an unexpected burst of spicy-sweet flavor. Candied jalapeños recipe adapted from Serious Eats.
  2. 4 ounces extra-sharp cheddar cheese, grated
  3. 1 ounce cream cheese, room temperature
  4. 1½ tablespoons mayonnaise
  5. ¼ cup jarred roasted red peppers, chopped
  6. Kosher salt, to taste
  7. Ground black pepper, to taste
  10. ¹/³ cup apple cider vinegar
  11. ½ cup granulated sugar
  12. ¼ pound jalapeño peppers, stemmed and sliced
  14. BURGERS:
  15. 1 pound ground beef
  16. Kosher salt, to taste
  17. Ground black pepper, to taste
  18. 4 potato burger buns
  1. PIMENTO CHEESE: Combine all ingredients in a bowl and mix until thoroughly blended. Set aside.
  2. CANDIED JALAPEÑOS: Combine vinegar and sugar in a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer until mixture is reduced and syrupy, about about 5 minutes. Add jalapeño slices, return mixture to a simmer, and cook until peppers are slightly wilted and darkened, about 8 minutes. Transfer jalapeño slices to a bowl using a slotted spoon. Continue to cook syrup for an additional 5 minutes, then pour syrup into bowl with jalapeños.
  3. BURGERS: Divide beef into 4 mounds and flatten into ¹/³-inch-thick patties (about 5 inches in diameter)
  4. Heat a cast-iron skillet over medium-high. Season both sides of patties with salt and pepper, then cook for 3 minutes, pressing to flatten. Reduce heat to medium, flip, and cook for 2 minutes more. Meanwhile, toast buns.
  5. Top burger patties with smears of pimento cheese. Add some candied jalapeños and transfer patties to toasted bun bottoms. Close burgers with top halves. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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