Pimento Cheese Bacon Burger
4 Martin’s Big Marty’s Rolls
8 Ounces Extra Sharp Cheddar Cheese, grated
2 Ounces Cream Cheese
1/4 Cup Mayonnaise, plus additional for spreading
1 Tablespoon Grated Onion
1 1/8 Teaspoon Salt, separated
1/8 Teaspoon Sugar
1 Teaspoon Tabasco Sauce
1 4-Ounce Jar Chopped Pimento Peppers
1 Tablespoon Extra Virgin Olive Oil
1 Large Red Onion, cut in half and thinly sliced
4 Strips Bacon
2 Pounds Ground Chuck
1 Teaspoon Black Pepper
Dijon Mustard, to taste for spreading
4 Green Leaf Lettuce Leaves
1 Large Tomato, sliced
In medium bowl, combine cheddar cheese, cream cheese, 1/4 cup mayonnaise, onion, 1/8 teaspoon salt, sugar, tabasco sauce, and pimento peppers using a fork.
Heat olive oil in a medium skillet over medium high heat. Transfer onion to skillet and sauté for 4 to 5 minutes, until golden brown, stirring regularly.
Set onions aside and cook bacon in same skillet, about 3-4 minutes, until brown and crispy. Drain on paper towel and break each slice in half.
Preheat gas grill or skillet to medium-high heat.
Combine ground chuck, 1 teaspoon salt, and pepper in a medium bowl. Do not overwork the meat. Divide into 4 portions and flatten. Make an indention in the center of each patty before cooking.
Grill patties or cook patties in skillet over medium-high heat for 4 to 5 minutes on each side until internal temperature reaches 160 degrees. Remove patties and cover with aluminum foil for 5 minutes. While burgers are resting, combine Dijon mustard and mayonnaise.
To assemble burgers, spread mayonnaise and mustard mixture on each bun. Place lettuce leaves on bottom of each bun and top with a tomato slice. Top tomatoes with sautéed onions and burger patties. Add pimento cheese on top of burgers and top with bacon halves. Place bun tops on burgers and serve immediately.
Recipe adapted from: https://southernboydishes.com