It’s finally warm enough for the kids to play in the sprinklers while taking down 13 ice pops at once. And it’s finally sunny enough for me to sit out on a blanket with a bottle of rose and watch them gallivant for hours and hours. Oh wait. I do that all year. What I don’t normally do is stuff burgers. But I am bringing you beefy burgers filled with white Cheddar for the littles and pimento cheese for the adults!
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 burgers |
Ingredients
- 1 cup halved cherry tomatoes
- 1/2 cup fresh parsley leaves
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Pinch of salt
- 2 pounds ground beef
- 2 to 3 tablespoons shredded white Cheddar cheese
- 2 to 3 tablespoons homemade or store-bought pimento cheese
- 4 burger buns, split and lightly toasted
- Apple wedges, chips or fries, for serving
Instructions
- For a relish for the adult burgers, combine the cherry tomatoes, parsley leaves, minced garlic and olive oil in a small bowl. Season with a pinch of salt, and toss everything together. You can do this ahead of time and chill it in the fridge.
- Divide the ground beef into 4 patties. You can make the kid patties slightly smaller, or they can have leftovers.
- Dent the center of each burger patty, and divide the white Cheddar between 2 of the indentations and the pimento cheese between the other 2. Doing the best you can, fold the meat up and over the cheese, then lightly press to seal everything together.
- Grill or sear the burger patties over medium-high heat, roughly 4 minutes per side. Let the burgers rest for about 5 minutes. Put the burgers in the buns.
- Serve the kid (white Cheddar) burgers with apple wedges, chips or fries.
- Serve the adult (pimento cheese) burgers topped with the tomato-parsley relish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 843 |
| Total Fat | 57 g |
| Saturated Fat | 22 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 180 mg |
| Sodium | 558 mg |