Sirloin Burgers with Pimiento Cheese

 You know how I love my pimiento cheese, and for the most part, I’m a purist. I don’t want anything other than a few ingredients in mine because that’s what I consider to be authentic. However, there are exceptions to every rule, and in this case, I have to give a nod to Sean Brock and his tremendously good version with loads of extra ingredients. I make his solely to serve on burgers, and you won’t find a better tasting cheeseburger than this one.

Here I used ground sirloin (From Aldi, as you read on Monday this is Aldi Week), that I seasoned with Montreal Steak Seasoning, dried minced onion, Worcestershire powder, and infiltrated with two large button mushrooms, minced. The mushrooms add moisture to the meat without making it greasy. This is a wonderful burger. I was generous with the cheese, and because I’m always looking for a way to add vegetables or fruits to every meal, added sliced tomato and lettuce to this one. I served it on top of a toasted brioche bun (The buns are also from Aldi, and they are delicious!), and it was absolute heaven!

Sirloin Burgers with

Sean Brock’s Pimiento Cheese

Slightly adapted from Heritage by Sean Brock

1 large Melissa’s Roasted Red Bell Pepper, diced

4 oz. cream cheese, at room temperature

½ c. mayonnaise, preferably Duke's

½ tsp. Crystal Hot Sauce

½ tsp. kosher salt

¼ tsp. sugar

1/8 tsp. cayenne pepper

1/8 tsp. freshly ground white pepper

1/8 tsp. smoked paprika

¼ cup finely chopped bread-and-butter pickles, plus ½ c. brine

1 lb. sharp cheddar cheese, grated on the large holes of a box grater

Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos.

Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.

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Pimiento Cheese purists, like me, will enjoy this easy, classic version.

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