Beef Burgers with Pimento Cheese and Grilled Wedges

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07 Mar 2022

45 Minutes | easy | Serves 2

These burgers combine two barbecue classics – beef patties cooked on the grill, and tangy, rich pimento cheese. Any leftover pimento cheese is great served with celery sticks or crackers.

Ingredients

250g good quality beef mince (choose mince with a high percentage of fat)
2 burger buns, split in half
A handful of shredded iceberg lettuce
¼ red onion, very thinly sliced
1 tomato, thinly sliced
100g Cheddar cheese, grated
3 tablespoons mayonnaise
2 tablespoons cream cheese
25g jarred pimento peppers, diced
15g jarred jalapenos, diced
Dash hot sauce
Large pinch cayenne
2 baking potatoes, sliced into wedges (leave the skin on)
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
½ teaspoon oregano

Directions

Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Toss the wedges with a glug of oil, the paprika, ground cumin, black pepper, oregano and some salt. Grill the wedges for around 10 minutes, turning regularly, until charred and cooked through.

Season the beef

Meanwhile, season the beef mince with salt and pepper, and shape into two patties. Press a dimple into the centre of each – this will help them to keep their shape while cooking. Sprinkle with a little more salt.

Toast the burger buns

Briefly toast the burger buns and set aside.

Cook the burgers

Cook the burgers for a few minutes each side, or until they’ve built up a good colour and the interior is cooked to your liking.

Spread the base

Meanwhile, spread the base of each burger bun with a generous layer of pimento cheese and top with some iceberg lettuce. As soon as the burgers are ready, place them on top. Add tomato and onion slices and close the burgers. Plate the grilled potato wedges with the burgers and serve immediately.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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