Pimiento Cheese and Pepper Jelly Burgers

Treat yourself to this best-ever, piled-high burger that’s overflowing with flavor. We recommend trying a fruit-flavored pepper jelly like blackberry-jalapeño to add even more flair and flavor.

Pimiento Cheese and Pepper Jelly Burgers
Makes 4 servings
  • 1¼ pounds ground chuck
  • 3 tablespoons tomato paste
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons ground black pepper
  • 4 sesame seed hamburger buns, halved and lightly toasted
  • ¼ cup pepper jelly
  • 1 cup pimiento cheese
  • Lettuce and sliced red onion, to serve
  1. In a medium bowl, combine ground chuck, tomato paste, Worcestershire, garlic salt, and black pepper by hand. Divide mixture into 4 equal portions, and pat into 4 patties. Place patties on a plate, and cover loosely with plastic wrap. Refrigerate for 30 minutes or up to 8 hours.
  2. Spray a large cast-iron skillet with cooking spray. Heat skillet over medium heat until hot. Add patties, and cook until browned on each side and an instant-read thermometer inserted in thickest portion registers 160°, about 4 minutes per side.
  3. Place 1 patty on bottom half of each toasted bun. Spread 1 tablespoon pepper jelly on top half of each toasted bun. Divide pimiento cheese among burgers, and serve with lettuce and onion.
Turn your leftovers into another meal by spreading remaining pimiento cheese & pepper jelly on toasted bread. Top with bacon, lettuce, and tomato for an updated BLT.

For another option, mix remaining pepper jelly with equal parts vinegar and oil for a quick and easy salad dressing.