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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 1 2014

Trisha Yearwood Stuffed Burgers

Burgers:
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper

Cheese Options:
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns

Serving Options:
Lettuce
Sliced tomatoes
Grilled sweet onions
Sliced pickles

Pimiento Cheese Spread:
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread


Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
Pimiento Cheese Spread:

Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.