MAKES: 6 SERVINGS
PREP: 25 MINS
GRILL: 10 MINS
1 pound ground sirloin
1 pound ground chuck
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 recipe Pimiento Cheese (see recipe below)
6 hamburger buns
- Build charcoal fire or preheat gas grill for direct cooking. Mix ground sirloin and chuck together gently with salt and pepper. Form into 6 patties. Press indentation in center of each patty. Brush with olive oil. Place directly over medium heat (about 400 degrees F); grill 10 to 12 minutes, turning once halfway through. Remove from grill. Top with a tablespoonful of Pimiento Cheese. Serve on buns.
From the Test Kitchen
HANGER STEAK BURGER:
Cut about 2 pounds cold hanger steak in 1-inch pieces. Put through a meat grinder or place 1/4 at a time in food processor; pulse until finely ground. Season, shape into patties, and grill as above. Makes 6 servings.
For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
1 shallot, grated
1 8 ounce block sharp cheddar cheese, grated
1/2 cup or more to taste of mayonnaise (not light)
1/2 4 ounce jar pimientos
Fresh ground pepper
- Grate shallot on a box grater or process in a food processor. Mix shallot and cheese. Add mayonnaise and stir with a large fork just until mixture holds together. Stir in pimientos and some of their liquid. Season with pepper. Refrigerate, covered, until ready to use. Store, refrigerated, up to a week.
Nutrition Facts (House-Made Burger with Pimento Cheese)
Per serving: 518 kcal , 32 g fat (12 g sat. fat , 2 g polyunsaturated fat , 13 g monounsaturated fat ), 112 mg chol. , 695 mg sodium , 22 g carb. , 1 g fiber , 3 g sugar , 34 g pro.