Best 6 Bobby Flays Pimento Cheese For Burgers Recipes

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**Indulge in a Symphony of Flavors: Bobby Flay's Pimento Cheese for Burgers**

Prepare to embark on a culinary journey with Bobby Flay's Pimento Cheese, a delectable spread that elevates any burger to a gourmet masterpiece. This rich and creamy concoction is a harmonious blend of sharp cheddar, tangy pimentos, and a hint of spice, creating a flavor explosion that will tantalize your taste buds. Elevate your next burger night with this easy-to-make pimento cheese, which can also be enjoyed as a dip or sandwich spread. Discover the secrets behind this beloved recipe, along with variations that cater to various dietary preferences and add unique twists to the classic. Get ready to transform your burgers into extraordinary culinary creations with Bobby Flay's Pimento Cheese.

Here are our top 6 tried and tested recipes!

BOBBY'S PIMENTO CHEESE



Bobby's Pimento Cheese image

Courtesy of Paula Deen. I made this and took it to a family gathering and they gobbled it right up. They ate it on sandwiches, on crackers, with fritos and even as a topping on a grilled black bean burger.

Provided by Junebug

Categories     Lunch/Snacks

Time 15m

Yield 3 cups, 8-12 serving(s)

Number Of Ingredients 10

1 (3 ounce) package cream cheese, softened
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
1/2 cup mayonnaise
2 -3 tablespoons pimientos, minced
1 teaspoon grated onions or 1 teaspoon equivalent dried onion
cracked black pepper
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Beat cream cheese until smooth and fluffy.
  • Add rest of the ingredientss and mix well.

PIMENTO (RED PEPPER) CHEESE-BACON BURGERS



Pimento (Red Pepper) Cheese-Bacon Burgers image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 tsp. Kosher salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne powder
1/4 lb. extra sharp white cheddar cheese, coarsely grated
1/4 lb. extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely chopped roasted red peppers or piquillo
1-1/2 lbs. lean ground beef
4 hamburger buns
8 thick slices double smoked bacon, crisp-cooked

Steps:

  • 1. Combine Hellmann's® or Best Foods® Real Mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
  • 2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
  • 3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until
  • cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

SOUTHERN PIMENTO CHEESE BURGERS



Southern Pimento Cheese Burgers image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 cup shredded extra-sharp Cheddar, room temperature
1/3 cup shredded Monterey jack, room temperature
3 tablespoons mayonnaise, room temperature
2 tablespoons cream cheese, room temperature
2 ounces jarred diced pimento peppers, drained
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 1/4 cups shredded cabbage
8 slices thick-cut applewood smoked bacon
1 1/4 pounds ground chuck
1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 potato hamburger buns, split
1/2 cup crushed kettle-cooked plain potato chips

Steps:

  • Preheat oven to 375 degrees F.
  • To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
  • To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
  • Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
  • To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
  • Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
  • Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
  • To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.

THROWDOWN'S GREEN CHILE CHEESEBURGERS



Throwdown's Green Chile Cheeseburgers image

In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.

Provided by Bobby Flay

Categories     main-dish

Time 5h5m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Chihuahua or Monterey jack cheese, coarsely grated
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
1 1/2 cups red wine vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
1 tablespoon canola oil
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 hamburger buns, split and lightly toasted
12 blue or yellow corn tortilla chips, coarsely crushed

Steps:

  • Burgers:
  • For the queso sauce:
  • Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
  • For the relish:
  • Combine all ingredients in a bowl and season with salt and pepper, to taste.
  • For the pickled red onions:
  • Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
  • For the burgers:
  • Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
  • Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
  • Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.

BOBBY FLAYS PIMENTO CHEESE FOR BURGERS



Bobby Flays Pimento Cheese for Burgers image

A Pimento Cheese Bobby intends to use on burgers. You might be lucky if it lasts that long. For the cheese I used a Wisconsin Extra sharp cheddar and a white New Zealand sharp cheddar. One jar of roasted red peppers rounded out the mix.

Provided by Chef James D

Categories     High Protein

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
1/2 teaspoon cayenne powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 cup roasted red pepper
12 ounces white cheddar cheese
12 ounces yellow cheddar cheese

Steps:

  • Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.

Nutrition Facts : Calories 307.9, Fat 25.4, SaturatedFat 12.9, Cholesterol 64.7, Sodium 748.6, Carbohydrate 6, Fiber 0.2, Sugar 1.6, Protein 14.4

THE BOBBY FLAY BURGER



The Bobby Flay Burger image

Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. "The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust," he said at the time. "If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside." He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill. "We are not ready for micro greens on our national dish," he said. The result continues to amaze.

Provided by Jonathan Reynolds

Categories     lunch, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound ground chuck
Salt and freshly ground black pepper
4 hamburger buns, split
1/4 cup best-quality mayonnaise
1/4 cup Dijon mustard
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 large dill pickles, sliced lengthwise into 8 slices

Steps:

  • Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.
  • Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.
  • Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1374 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use a good quality cheddar cheese. A sharp or extra-sharp cheddar cheese will give the pimento cheese a bolder flavor.
  • Shred the cheese yourself. Pre-shredded cheese contains cellulose, which can make the pimento cheese grainy.
  • Make sure the cream cheese is softened to room temperature before using it. This will help it mix smoothly with the other ingredients.
  • Don't overmix the pimento cheese. Overmixing can make it tough.
  • Chill the pimento cheese for at least 30 minutes before serving. This will help it firm up and make it easier to spread.

Conclusion:

Bobby Flay's Pimento Cheese is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for burgers, sandwiches, crackers, and even vegetables. It's also a great make-ahead recipe, so you can have it on hand whenever you need it.

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