Pimiento Cheeseburgers With Bacon
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Pimiento Cheeseburgers With Bacon


Pimiento Cheese Topping

  • ½ cup shredded yellow sharp cheddar (about 6 oz.)

  • 1 ½ oz. (3 tbsp.) cream cheese, at room temperature

  • 2 tbsp. sour cream

  • 1 ½ tsp. yellow mustard

  • 1 small clove garlic, grated or pasted

  • ½ tsp. Frank’s RedHot or other hot sauce

  • ½ tsp. granulated onion

  • ½ tsp. smoked paprika

  • ½ tsp. Worcestershire sauce

  • ⅓ cup well-drained diced pimiento peppers (from a 4-oz. jar)


  • 8 slices meaty bacon

  • 1 ½ lb. g round beef sirloin (80% lean) or ground turkey

  • Salt and pepper

  • About 3 to 4 tbsp. grated onion with juices

  • 2 tbsp. Worcestershire sauce

  • 1 tbsp. safflower oil or canola oil


  • 4 sesame seed burger buns (I like Big Marty’s)

  • Sliced bread-and-butter pickles, chopped white onion, lettuce, and sliced tomato, for topping


Step 1

Preheat the oven to 375°. For the topping, in a food processor, puree all the ingredients except the pimientos. Transfer to a bowl and mix in the pimientos.

Step 2

Arrange the bacon on a slotted broiler pan or a wire rack set in a foil-lined baking sheet. Bake until crisp, about 20 minutes.

Step 3

In a bowl, season the beef with salt and pepper. Mix in the grated onion with juices and the Worcestershire. Form into 4 patties (thinner in the centers for even cooking). Heat a large griddle or cast-iron skillet over medium-high to high. Add the oil, one turn of the pan. Add the patties and cook, turning occasionally, for 7 to 9 minutes.

Step 4

Build the burgers with the bun bottoms, pickles, chopped onion, the patties, pimiento cheese topping, bacon, lettuce, tomato, and bun tops.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
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