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Pimento Cheese Burger with Candied Jalapeños


Pimento Cheese Burger with Candied Jalapeños

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.
Servings 4

Ingredients
  

  • PIMENTO CHEESE:
  • 4 ounces extra-sharp cheddar cheese grated
  • 1 ounce cream cheese room temperature
  • tablespoons mayonnaise
  • ¼ cup jarred roasted red peppers chopped
  • Kosher salt to taste
  • Ground black pepper to taste
  •  
  • CANDIED JALAPEÑOS:
  • ¹/³ cup apple cider vinegar
  • ½ cup granulated sugar
  • ¼ pound jalapeño peppers stemmed and sliced
  •  
  • BURGERS:
  • 1 pound ground beef
  • Kosher salt to taste
  • Ground black pepper to taste
  • 4 potato burger buns

Instructions
 

  • PIMENTO CHEESE: Combine all ingredients in a bowl and mix until thoroughly blended. Set aside.
  • 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.
  • BURGERS: Divide beef into 4 mounds and flatten into ¹/³-inch-thick patties (about 5 inches in diameter)
  • ►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.
  • ►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.

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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