For the Pimiento cheese sauce--
2 oz. cream cheese
1/4 cup mayonnaise
1 cup sharp cheddar, shedded
Salt and pepper to taste
1 jar sliced pimientos (2 oz), drained
Burgers--
2 lbs ground chuck
salt and pepper
4 slices onion (1/4" thick)
Process the cream cheese, mayonnaise, cheddar, and seasonings for the pimiento cheese. add pimientos; pulse to combine.
Shape ground chuck into eight 4 oz portions on wax paper. press each portion into a 4" patty using a fork, then season with salt and pepper.
Top 4 patties with a slice of onion. cover with remaining patties, seal edges with a fork, and season again.
(Makes 4 patties)
Freezer Club:
I gave this to you fresh so you can decide whether you want to freeze it or not.
Grill burgers on an oiled grate for 4 minutes; flip and cook 2 more minutes.
Spoon 1/4 cup pimiento cheese on each burger; grill 2 minutes longer.
Serve burgers on kaiser rolls. (optional with bacon, tomatoes, and lettuce)
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