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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 former 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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