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Kalamazoo Stuffed Beef Burgers with Horseradish Pimento Cheese

In this recipe, horseradish and a pinch of cayenne add a little kick to this oozy-gooey hamburger filling.

 1 cup shredded sharp cheddar cheese
 ½ cup cream cheese, softened
 2 tbsp prepared horseradish
 1 whole pimento (from a jar), finely chopped
 2 tsp Stockyard All American Burger Seasoning
  tsp ground cayenne
 3 lbs lean ground beef
 fine sea salt
 6 pretzel hamburger buns
 mayonnaise
Toppings
 18 baby butter lettuce leaves
 2 heirloom tomatoes, sliced
 1 red onion, sliced and separated into rings

1

To prepare the Homemade Horseradish Pimento Cheese filling, combine cheddar cheese, cream cheese, horseradish, pimento, Stockyard seasoning and cayenne in a medium-size mixing bowl. Thoroughly work together with a silicone spatula. Reserve.

2

Preheat the grill for direct grilling over a hot fire, about 500°F.

3

Divide the ground beef into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the beef. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the rolls.

4

Place 2 tablespoons of pimento cheese filling in the center of each of 6 patties. Spread to within ½ inch of the edge of each of these 6 patties (not any closer to the edge).

5

Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the rolls).

6

Repeat for the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with fine gray sea salt. Reserve.

7

Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 5 minutes. Flip the burgers and continue cooking to an internal temperature of 160°F.

8

Spread a thin layer of mayonnaise on the inside of the pretzel buns and season with fine gray sea salt. Toast lightly on the grill. Remove from the grill, brush a very small amount of olive oil on the outside top of each bun and sprinkle on a little flaky sea salt. Reserve.

9

Assemble each burger by placing 3 lettuce leaves on the bottom bun, add a slice of tomato, top with a stuffed burger patty, followed by a couple rings of onion and the top bun.

Ingredients

 1 cup shredded sharp cheddar cheese
 ½ cup cream cheese, softened
 2 tbsp prepared horseradish
 1 whole pimento (from a jar), finely chopped
 2 tsp Stockyard All American Burger Seasoning
  tsp ground cayenne
 3 lbs lean ground beef
 fine sea salt
 6 pretzel hamburger buns
 mayonnaise
Toppings
 18 baby butter lettuce leaves
 2 heirloom tomatoes, sliced
 1 red onion, sliced and separated into rings

Directions

1

To prepare the Homemade Horseradish Pimento Cheese filling, combine cheddar cheese, cream cheese, horseradish, pimento, Stockyard seasoning and cayenne in a medium-size mixing bowl. Thoroughly work together with a silicone spatula. Reserve.

2

Preheat the grill for direct grilling over a hot fire, about 500°F.

3

Divide the ground beef into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the beef. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the rolls.

4

Place 2 tablespoons of pimento cheese filling in the center of each of 6 patties. Spread to within ½ inch of the edge of each of these 6 patties (not any closer to the edge).

5

Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the rolls).

6

Repeat for the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with fine gray sea salt. Reserve.

7

Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 5 minutes. Flip the burgers and continue cooking to an internal temperature of 160°F.

8

Spread a thin layer of mayonnaise on the inside of the pretzel buns and season with fine gray sea salt. Toast lightly on the grill. Remove from the grill, brush a very small amount of olive oil on the outside top of each bun and sprinkle on a little flaky sea salt. Reserve.

9

Assemble each burger by placing 3 lettuce leaves on the bottom bun, add a slice of tomato, top with a stuffed burger patty, followed by a couple rings of onion and the top bun.

Kalamazoo Stuffed Beef Burgers with Horseradish Pimento Cheese
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