| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup mayonnaise
- 1/2 teaspoon cayenne powder
- Kosher salt and freshly ground black pepper
- 1 cup drained and finely diced roasted red peppers
- 12 ounces extra-sharp white Cheddar, coarsely grated
- 12 ounces extra-sharp yellow Cheddar, coarsely grated
- 1 1/2 pounds ground chuck (80/20 percent)
- 2 tablespoons canola oil
- 4 hamburger buns, split and toasted
- 8 slices double-smoked bacon, cooked until crisp
- 4 slices Vidalia or other sweet onion, grilled
- 4 thin slices ripe beefsteak tomato
- 1 large dill pickle, thinly sliced
- Romaine lettuce leaves, optional
Instructions
- Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
- Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
- Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1862 |
| Total Fat | 142 g |
| Saturated Fat | 52 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 23 g |
| Protein | 93 g |
| Cholesterol | 341 mg |
| Sodium | 2459 mg |
Reviews
Could you sub the mayo or something lighter? Like Greek yogurt ?
I can’t even count HOW many times I made this. I can’t believe I was inspired to make this! Pimento cheese, LOVE IT. I actually toasted my buns on it. Thanks for the inspiration, Bobby!
This was delicious! I formed into balls and placed on wax paper before refrigerating. Most excellent. Thanks Bobby!
Absolutely amazing! Best burger.
This is a must do. If you follow the directions to the Tee then you will not need a single other condiment. You won’t need a side. You will need some napkins. Top shelf. Delicious. Thanks Bobby Flay! Bam!
I cannot even tell you how good these burgers are! Did cut recipe in half for the two of us & have plenty left over for grilled cheese later as someone else suggested! Woohoo my taste buds are dancing! Thanks Bobby!
Agree with all the other reviewers – this takes burgers to the next level. Heed the note that this makes a lot of extra cheese. I prepared the patties early; just kept in the fridge & took out about 30 minutes before putting on the grill. Made the cheese earlier and let sit in fridge as well. Grill time – everything was ready to go. You won’t be disappointed!
Super yummy!
Amazing burger! I cut the recipe for the cheese in half and had way more than enough – used the leftover on grilled chicken and crumbled (leftover) bacon – that was amazing also!
I don’t understand how that much cheese can fit on a burger. Did anyone test this recipe? It is great, but there is no way you can fit that much cheese on a burger.