Rating: 3.71 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings

Here's how to make burgers that are incredibly juicy and flavorful: mix sirloin and chuck. If you prefer more DIY hamburger recipes, grind up your own hanger steak as an alternative for these pimiento cheese burgers.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

grill:
10 mins
prep:
25 mins
Servings:
6
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House-Made Burger with Pimento Cheese

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Direct Grilling:

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.

Nutrition Facts (House-Made Burger with Pimento Cheese)

518 calories; total fat 32g; saturated fat 12g; polyunsaturated fat 2g; monounsaturated fat 13g; cholesterol 112mg; sodium 695mg; potassium 503mg; carbohydrates 22g; fiber 1g; sugar 3g; protein 34g; trans fatty acid 1g; vitamin a 146IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 60mcg; vitamin b12 3mcg; calcium 131mg; iron 5mg.

Pimiento Cheese

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1