Pimiento Cheese Burgers

• 1 1/2 pounds ground beef or ground chuck (85% lean, 15% fat)
• 4 hamburger buns, split in half
• 1 tablespoon unsalted butter, softened
• Sea salt and freshly ground black pepper
• 1/2 cup Pimiento Cheese (page 18)
• Toppings, such as lettuce, pickles, tomatoes, onions, mustard, mayonnaise, and ketchup (optional)

1. Preheat the broiler.
2. Divide the beef into 4 parts and shape into patties, 1/4 to 1/2 inch thick.
3. Split the buns in half, spread with the butter, and place, cut side up, on a baking sheet.
4. Set aside.
5. Heat a griddle or cast-iron skillet over medium-high heat until just before the smoking point (see Know-how, page 147).
6. Sprinkle both sides of each patty with salt and pepper to taste and cook for 3 to 4 minutes per side, or until cooked to the desired doneness.
7. Place about 1 heaping tablespoon of the Pimiento Cheese on top of each patty, cover, and reduce the heat to low.
8. Continue to cook for 1 to 2 minutes more, until the cheese melts.
9. Remove the burgers from the skillet and place on a paper towel to drain.
10. Let rest, loosely covered, for 3 to 4 minutes before serving.
11. Meanwhile, place the buns under the broiler until lightly toasted; keep an eye on them, as this happens quickly.
12. Arrange the burgers on the buns and serve warm with a variety of toppings, if desired.
13. These burgers wouldnt be complete without a side of Quick Cucumber Pickles (page 287), Baked Butter Beans (page 237), and Fried Okra (page 250) or Crispy Fried Vidalia Onion Rings (page 246).

ground beef, buns, unsalted butter, salt, pimiento cheese, toppings

Taken from www.epicurious.com/recipes/food/views/pimiento-cheese-burgers-383703 (may not work)