Ingredients
Scale
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
Instructions
- 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 of 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. The 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.
Keywords: Mexican Juicy Burgers Stuffed with Pimento Cheese