Pretty cool teaser for a article from Thrillist, that’s y’all check out. So what is a pimento? No, it doesn’t they’re. Actually these things are stuff inside of olives.
They’Re, not part of the album. A pimento is really just a cherry pepper. It’S a little sweeter, maybe than a red bell, pepper and you find them and we usually find them jarred, small jars of the diced up tomato and they’re soft. So it’s not like using a fresh chopped red pepper and around where I am I’m in Charleston, South Carolina, pimento cheese is kind of common here, it’s like the caviar of the south.
Actually, I love good pimento cheese with a pretzel, but in this case we’re going to be stuffing it inside a burger here. The recipe for pimento cheese is pretty simple. You got the pimentos and I just use the shredded cheddar you buy in this grocery store, so Mayo a lot of cream cheese and you can make it hot with cayenne. You want to get all the details with spices. I put the recipe on the blog, a brick of cream cheese, and essentially this is about how much it makes and the kind of the trick to stuffing a burger.
Is you get the cheese done? First, I roll it up in parchment paper like you’re. Seeing here make it easier to handle because I’m going to be slicing it into discs, so then you take the cheesy to freeze, it doesn’t have to be rock-hard but pretty hard and then, while it’s chilling and getting cold work with the ground beef and make yourself Simple hamburger, patty, here’s the trick to stuffing first off a basic 80/20 ground.
Beef, take a fistful. The hamburger meat and I found like this mick ultra pan – was just about the right size. A smaller than a 12 ounce can and just make a little divot in your burger, so you’re making hamburger cups and try and work them just the right size. You don’t want too thin, because you don’t want the cheese oozing out and the trick will be we’re going to take the cold cheese and just place it inside these cups of hamburger meat.
You also want to work with the hamburger meat being really cold. The whole time just makes it easier. You want to aim for making a uniform size patty, and at least you know, when you’re cooking these – that the inside is cheese, it’s already cooked, but you want to be warm through. It’S the outside of the meat that that you want to cook to temperature in the case of beef. 160 degrees. 155. If you do it right, you may see a little cheese oozing out here and there, but really that’s okay.
It looks great. The pimento stuffed burger. You can do it with any sort of cheese as well just get the right size to insert inside your burger cup. That’S it stuffed hamburgers with cheese. The one thing I’ve never really tried, and now I’ve got to try. It is dry, aging, steaks and meat. You got to see this new article from my friends over at Thrillist, where dave takes a deep dive along with New York City steak houses on how they dry-aged their meat.
Take a look now it’s at Thrillist and go ahead and subscribe to the youtube article, and if you want my free cookbook, there’s a link to it. In the description of this article here, we’ll just head on over to http://www.Skinnygainmuscle.Com, you
Find out what you get from a bag of Spunks! It is good with any type of barbecue!