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Smoked Pimento Cheeseburger

Smoked Pimento Cheeseburger

A smoked burger patty topped with homemade smoked pimento and bacon jam! Serve this at your next summer barbecue to be the talk of the night!

PS Seasoning Chef

Smoked Pimento Cheeseburger

Rated 5.0 stars by 1 users

Category

Beef

Servings

3

Prep Time

5 minutes

Cook Time

75 minutes

Author:

PS Seasoning

A smoked burger patty topped with homemade smoked pimento and bacon jam! Serve this at your next summer barbecue to be the talk of the night!

Image of Smoked Pimento Cheeseburger

Ingredients

Smoked Pimento Cheese

8 oz – Cream Cheese 
2 C – Cheddar Cheese, shredded 
¼ C – Pimentos, drained 
4 T – Mayo 
1 T – Grate State

Bourbon Bacon Jam

4 Slice – Bacon, thick cut 
1 - Shallot 
2 – Tomatoes 
¼ C – Red Wine Vinegar 
6 T – Sugar 
1 oz – Bourbon

Burger

1 LB – Ground Beef
3 T – BBQ General SPG Rub
3 – Burger Buns
Lettuce and onion for toppings

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Directions

To make the bourbon Jam 
Rough chop the bacon and place in a saucepot and cook over medium heat until the fat is mostly rendered. Drain off ½ of the fat. 
Julienne the shallot and add to the bacon. Cook for 2-3 minutes until well softened.  
Dice the tomatoes and add to the pot. Add sugar and vinegar and bring to a low simmer. Simmer very low for about 90 minutes until the jam thickens.
To make the Smoked Pimento cheese
Preheat smoker to 225 degrees. 
Season the cream cheese generously with Grate State and place in a foil boat.  
Place the cream cheese on the smoker for 60-75 minutes, or until the surface cracks and the cream cheese is very soft.  
While the cream cheese is still warm, mix all the ingredients together in a bowl and stir to combine.  
When you’re ready to start making your burgers, make 3 patties out of the ground beef and season them generously with BBQ General.
Preheat grill to medium/high heat and cook off the burgers to your desired temp.
Toast the buns and start to build.
Spread 1 TB of tomato bacon jam on the bottom bun followed by the lettuce and tomato.
Set the burger down and top with a scoop of smoked pimento cheese.
Serve with extra napkins!

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