Mexican Juicy Burgers Stuffed with Pimento Cheese

This is probably the best burger I’ve ever made! I love the spicy jalapeno pimento cheese and of course guac on anything makes everything better!

The cheese stuffed in the center keeps the meat so juicy… that’s gotta be how stuffed burgers got their name, lol! Just writing this post makes me want to eat this burger right now! Thank goodness in Knoxville we can pretty much grill all year long!

Mexican Juicy Lucy Burgers
Step 1  - Flatten 8 sides. /  Step 2  - place pimento cheese /  Step 3  - top with 2nd patty and seal tightly

Step 1 - Flatten 8 sides. / Step 2 - place pimento cheese / Step 3 - top with 2nd patty and seal tightly


Ingredients - yields 4 burgers

Burgers:
2 pounds of ground beef - I like 80/20
4 tablespoons jalapeno pimento cheese - I like the Palmetto brand
4 buns - I like potato buns because traditionally they are smaller.
Guac:
3 ripe avocados
2 Roma tomatoes - diced small
1/4 c red onion - chopped very small
1 garlic clove - minced tiny or on a microplane
2 limes
1 teaspoon cumin - ground
1 teaspoon salt - +/- to your liking
1/2 of one jalapeno - fresh - seeds removed and chopped small (optional)
Fresh Cilantro - chopped, to your taste

Misc:
- wax or parchment paper cut into squares approx 5” x 5”
- heavy skillet

Directions

Preheat your grill or griddle to roughly 400F. I prefer to use a griddle rather than the grates on the grill because I can get more crispy edges on the meat, but that’s just my personal preference.

Season ground beef with a little salt and pepper. Place one square of wax paper onto your work surface. Then scoop about 1/4 cup of ground beef onto the wax paper, form a ball but do not pack tightly. Place a second piece paper onto the top of the meat. Using the bottom of the skillet press down firmly until the meat has flattened out to about a 1/4” thick, repeat process until you have 8 thin burgers.

Scoop one tablespoon of pimento cheese onto the center of 1 patty. Take a second patty and place onto the cheese. Pinch the sides together so the cheese doesn’t leak out when grilling. Sear burgers for about 2 minutes on each side. Reduce heat and cook another 8 to 10 minutes. Internal temperature should be 160F. Remove from heat and allow to rest for a couple of minutes.

While the burgers are cooking, start the guac. Cut avocados in half and remove meat, place in a medium-size bowl. Mash with a fork. Add in the lime juice from 1 lime, diced tomatoes and onion, as well as the salt, cilantro, cumin and jalapenos. Mash and stir until everything is well combined. Taste and adjust seasonings to your liking.

Don’t forget to grill your buns! Lightly butter each side and place on the grill over indirect heat for a couple of minutes, just long enough to char the edges and bring out the flavors.

Assemble. I like to place the burger down first, then pile on the guac and finish with a few more jalapenos. If you like a lot of toppings, you could add some of your favorite salsa. Garnish with extra lime wedges.

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