My dad’s favorite words (besides bass and fishing) may just be Jalapeño, Pimento, Cheese, and Burger. And when you put them all together, well, I can’t think of anything more perfect to prepare for him on Father’s Day.
We at VisitSouth have an affinity for perfection sandwiched between two buns, so of course we wouldn’t confine any juicy burger to a single Sunday in June, especially since this one provides such a perfect way to heat up your palate all summer long. Whether you’re at a rental house at the beach firing up the grill or at home trying to channel “what would a Southerner do?”, we’ve got you covered with this mouth-watering burger.
3 pounds combination ground beef and ground sirloin (recipe yields 8 burgers)
3 tablespoons of onion, grated
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon each Salt & Pepper
Being careful not to overwork the meat, combine all of the beef with the onion, garlic powder, oregano, salt, and pepper. Shape into 8 evenly sized patties. Over medium-high heat, grill each patty for 5 minutes, then flip*. Next, top with Jalapeño Pimento Cheese and cook for an additional 4 minutes or until burger has reached desired doneness**. Let the burger stand at least 4 minutes before serving.
*Spatulas are for flipping, not pressing. When you press the patty on the grill, the juices seep out and are wasted on the grill grates. Don’t press, just flip.
**USDA guidelines state that any temperature under 160° is not considered safe for ground meat , however, here is a list of cooking times for varying degrees of doneness for burgers:
Rare: 120° to 125°
Medium Rare: 130° to 135°
Medium Well: 150° to 155°
Well Done: 160° to 165°
Photos by Kari Owens