This is hands-down the most delicious burger I've ever eaten, and I can't wait for you to try it. It's perfectly balanced with our signature candied jalapeño pimento cheese, salty bacon and rich beefy flavor from the dry-aged ground beef. With a little pre-prep, this can be quick and easy when it's burger time.
Candied jalapeños are really versatile and nice to have on hand. I jar several of them at a time, but they're also easy to whip up for a recipe. Just make a simple syrup (equal parts water+sugar) reduce it and add sliced jalapeños and cook them down for 20-30 minutes, viola!
Of course you can make pimento cheese without candied jalapeños, but I really want you to try this.
How to Make Pimento Bacon Burgers
Make the pimento cheese, put in the fridge to set up. Cook thick sliced bacon in the oven on parchment paper at 420 for approximately 11-13 minutes, depending on how your oven cooks. Place bacon on paper towels and pat the remaining grease.
Grab good hamburger buns and put a very thin coating of Duke's Mayonnaise on the inside of each bun. Make up your Dry-Aged Black Angus burger patties, pre-made patties are also a great option. Carry everything out to the grill on a cookie sheet pan (this can also be done inside in a cast iron skillet). Place your buns, mayo side down, on the grill. Remove once the buns have toasted, careful not to burn. Cook the burgers over a hot flame. Flip once you've received nice grill marks. Check again and remove once the second side has nice grill marks. Do not over cook your burgers! Don't do it. No one wants a dry burger. Bring everything inside, remove buns from sheet pan and cover burgers with aluminum foil while you get plate ready. This will allow the meat to rest and continue to slowly cook.
Put the burgers on the bottom bun and serve, allow everyone to spoon their desired amount of candied jalapeño pimento cheese over the burger and bacon over top. Hint, if you have leftover candied jalapeños, people who like spice can add more on top! Enjoy.
Dry-aged Black Angus Ground Beef, or Pre-made Patties
Good Hamburger Buns
Candied jalapeño pimento cheese
Thick sliced bacon (enough for 1 1/2 pieces per burger)
Candied Jalapeño Pimento Cheese
1 C. Duke's Mayonnaise (we really like Duke's brand)
1/2 C. Sour Cream
1/2 C. Cream Cheese
1 t. Dijon Mustard
1 t. Worchestershire
1 tsp. Siracha
1 Clove Garlic, Minced
2 Pounds Sharp Cheddar Cheese, Freshly Shredded
2 Small Jars Chopped Pimentos, Drained
1/4 C. Red Onions, Finely Diced (any color will due, but red adds a nice color)
1/2 C. Diced Chives
1/4 C. Diced Candied Jalapeños
Your friends and family will be begging you to make these again or for the recipe. Bonus, you'll likely have leftover pimento cheese you can eat it with crackers or on lightly toasted white bread, mmm.