• 3/4 pound ground beef chuck
  • 3/4 pound ground beef sirloin
  • Salt and freshly ground black pepper
  • 4 ounces cheddar cheese, shredded (1 cup)
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons chopped pimientos
  • Vegetable oil, for grilling
  • 4 kaiser rolls or brioche burger buns, split
  • Coleslaw and sweet pickle chips, for serving


  1. Light a grill to medium-high. Combine ground chuck and sirloin in a medium bowl. Form meat into 8 patties each weighing 3 ounces and season both sides with salt and black pepper.

  2. Blend cheese with mayonnaise, mustard, and cayenne pepper in a food processor until smooth. Add pimientos and pulse to combine.

  3. Spoon pimiento cheese in centers of 4 patties and cover each with one of the remaining patties, pinching the edges to seal completely. Flatten stuffed burgers into 4-inch rounds.

  4. Brush burgers very lightly with oil and grill over high heat, turning them a few times to keep them from burning, until medium rare, about 6 minutes. Just before burgers are done, toast buns. Place pickle chips on the bottom halves of buns, top with burgers and coleslaw and serve.

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