Pimento Cheese Juicy Lucy Burger

Try this Pimento Cheese Juicy Lucy Burger by Chef Lamar Moore

Pimento Cheese Juicy Lucy Burger:
  • 4, 4-ounce 80/20 Ground Beef Burger Patties, pre-formed or form by hand
  • 12 ounces prepared pimento cheese
  • 4 Hawaiian rolls, split
  • 6 ounces unsalted butter
  • 4 ounces jalapeno jam (recipe below)
  • Salt and pepper to taste
Jalapeno Jam:
  • 4 pounds jalapenos, halved
  • 2 cups honey
  • 1 cup ;brown sugar
  • 1 teaspoon pectin
Pimento Cheese Juicy Lucy Burger:
  1. Pre-heat grill to 375°F.
  2. Melt butter, add to split Hawaiian rolls and toast until GBD – golden, brown and delicious.
  3. Stuff pimento cheese in equal portions inside burger patties being sure to seal the sides. Season with salt and pepper.
  4. Sear stuffed burger patties on pre-heated grill on one side for roughly 4 minutes. Flip and cook another approximately 4 minutes or until patties reach 160°F as measured by a meat thermometer – burger may ooze some cheese while grilling which is a great thing.
  5. To build, add burger patty to bottom of split roll. Add jalapeno jam (recipe below) to top of burger patty. Add top of split roll and enjoy.
Jalapeno Jam:
  1. Place jalapenos, honey and brown sugar in oval pot. Bring to a boil while stirring.
  2. Reduce heat and simmer for roughly 20 minutes until liquid coats the back of a spoon and then add pectin.
  3. Blend in mixer until smooth. Cool completely over ice bath and store in cooler or refrigerator.

Nutrition information per serving, 4 servings: 671 Calories; 46 g Total Fat (19.2 g Saturated Fat; 1 g Trans Fat; 0.8 g Polyunsaturated Fat; 9.1 g Monounsaturated Fat); 141 mg Cholesterol; 736 mg Sodium; 32 g Total Carbohydrate; 1.5 g Dietary Fiber; 19.4 g Total Sugars; 15.8 g Added Sugars; 32 g Protein; 227.4 mg Calcium; 3.2 mg Iron; 357 mg Potassium; 0.3 mg Riboflavin; 8.5 mg Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 180 mg Phosphorus; 4.9 mg Zinc; 16.7 mcg Selenium; 68.7 mg Choline.

Chef lamar moore