Pimento Cheeseburgers with Bacon Jam

Pimento Cheeseburgers with Bacon Jam

Total: 45 mins, Yield: 4

A heavenly bacon cheeseburger. The pimento cheese and sweet Bacon Jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate.

PIMENTO CHEESE:

• 6 ounces sharp cheddar, shredded (1 1/2 cups)

• 1-ounce cream cheese (2 tablespoons), at room temperature

• 1/3 cup mayonnaise

• 1/4 cup drained and chopped jarred pimientos

• 1 small garlic clove, finely grated

• 1 tablespoon gochujang (Korean red pepper paste)

• 1/4 teaspoon Worcestershire sauce

• 1/4 teaspoon pepper

BURGERS:

• 1 1/2 pounds ground chuck, preferably 20% fat

• Kosher salt

• Pepper

• 1 tablespoon canola oil

• 4 potato rolls, split and toasted

• Sliced dill pickles and thinly sliced scallions, for serving

• Bacon Jam

Directions:

1. Make the pimento cheese. In a medium bowl, combine all of the ingredients.

2. Make the burgers. Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.

3. Place a burger on each roll bottom. Top with some of the pimento cheese, Bacon Jam, sliced pickles, and scallions. Close the burgers and serve.