| Level: | Easy |
| Total: | 50 min |
| Prep: | 35 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 35 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup shredded extra-sharp Cheddar, room temperature
- 1/3 cup shredded Monterey jack, room temperature
- 3 tablespoons mayonnaise, room temperature
- 2 tablespoons cream cheese, room temperature
- 2 ounces jarred diced pimento peppers, drained
- 1 tablespoon bread and butter pickle juice
- 1/2 tablespoon horseradish sauce
- 1 teaspoon yellow mustard
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 1/4 cups shredded cabbage
- 8 slices thick-cut applewood smoked bacon
- 1 1/4 pounds ground chuck
- 1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 potato hamburger buns, split
- 1/2 cup crushed kettle-cooked plain potato chips
Instructions
- Preheat oven to 375 degrees F.
- To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
- To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
- Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
- To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
- Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
- Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
- To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1014 |
| Total Fat | 67 g |
| Saturated Fat | 23 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 65 g |
| Cholesterol | 204 mg |
| Sodium | 1944 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1014 |
| Total Fat | 67 g |
| Saturated Fat | 23 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 65 g |
| Cholesterol | 204 mg |
| Sodium | 1944 mg |
Reviews
This burger was to die for, big, juicy and hearty. The melt-in-your mouth pimiento cheese took it way over the top to sheer perfection. My husband and I, who usually spend more time talking than eating, didn’t say a word during the meal so we could savor every bite, concentrating only on the burger with the melty, tangy cheese. Thank you for the delightful recipe. I’m drooling just writing about it!
Chopped up the bacon & put in the slaw. Used my own homemade sesame buns as they were able to handle all the soggy deliciousness. Loved ’em!
OMG AWESOME!!! Personally, I really, really enjoyed this burger, and so did my family. In fact, I thought it was one of the best, most unique burgers I had ever had. It is over-the-top decadent, with so much going on in your mouth…..in a good way though lol. The slaw is sweet, which I like, and it really compliments the saltiness and smokiness of the rest of the burger. Plus it is another textural-slightly-crunchy component, along with the potato chips. The pimento cheese…..I could slather it on just about anything and be happy, especially toasted and melty. This burger is worth the time and ingredients to make, even if it’s only at special occasions or when the craving strikes!
I am going to say, even with the low rating, this burger is definately a keeper. I personally did not think the slaw brought anything to the burger but texture. On the other hand, I LOVE the burger with the pimento cheese…….it was so yummy. And the slaw wasn’t gross, my 1 year old loved it on the side, just not on the burger. I will make the burger again and again, just leave the slaw off!
We absolutely loved this burger, this is one of the best burgers I’ve ever had. There are a lot of ingredients, which is a bit cost prohibitive, but I happened to have most of them anyway. I used up the rest of the ingredients to make a second batch of the pimento cheese spread to have on crackers. And since bologna sandwiches are his favorite, my husband can’t wait to try it on them as well.
I made the pimiento cheese alone; it needed more of a spicy kick so I added chili powder…despite the additional seasonings, I still like other pimiento cheese recipes better that do not have the sweetness this recipe had (I think it was caused by the pickle juice…). Try decreasing the pickle juice and adding chili powder, jalapenos, etc…
nice burger but put slaw on top of burger before top of bun not with the rest of the ingrediants on the bottom bun.
Personally, I’m not a fan of pimento cheese, particularly store-bought. However, when one follows this recipe, the end result is absolutely delicious! The cheese is a perfect complement to the bacon slaw and burger. We make this for company and always get rave reviews!
(And DO NOT settle for store-bought pimento cheese. Of course, the recipe will not do as well if you cut corners!)
I don’t think it’s fair to rate something 3 stars when you haven’t made it per instructions! If you didn’t make the pimento cheese, but bought it from the supermarket, is it fair to complain? I don’t think so! There is no comparison to this recipe for pimento cheese, and what you get from a jar at the store. Please, people, do what’s right by the recipe and it’s creator, and don’t review until you’ve made it the way it’s written! Sorry, I had to get that off my chest…This is a wonderful, if not labor-intensive, burger that me and my family really enjoyed. I can see why it was the winner.
I really didn’t think it was good as the other reviewers. First after you mixed the ham with the hamburger it was hard to make the patties. I finally got them to hold together but it took awhile. The only thing is i cheated a little bit. I bought pimento cheese spread instead of making it. It was about $10 for the ingredients to make it and about $2.25 for a jar of the spread and it was easier to so i bought a jar of the spread. The cheese just tasted a little heavy especially if you spread it on both open pieces of the bread. One thing that might improve the burger would be to put the pimento cheese on the burger while its cooking. This would give it a meltly like texture which would be lighter and wouldn’t be two globs of cold pimento cheese spread (yes i did live the spread i bought out of the fridge for an hour but it didn’t help that much).