Cook The Book: Pimento Cheese For Grilling

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   1. Turn on the broiler. place the pepper on its side in a dry skillet and slide it under the broiler until the skin blackens on the side facing up, about 3 minutes. With tongs, turn the pepper so that an unblackened side faces up, and repeat until the skin is blackened on all sides. Place the pepper in a small bowl, cover it, and let it steam for 5 minutes as it cools down.

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   2. Uncover the bowl. When the pepper is cool enough to handle, transfer it to a cutting board, reserving any liquid in the bowl. Remove the blackened skin with your fingers and discard. Using a paring knife, cut open the pepper, remove and discard the stem and seeds, and chop the pepper into 1/4-inch dice. You should have a scant 1/2 cup.

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   3. Place the grated cheddar in a medium bowl and add the cream cheese pieces, the diced red pepper and its liquid, and the red pepper flakes, distributing them evenly over the cheese. With a rubber spatula or wooden spoon, blend the ingredients together until the spread is thoroughly mixed, about 2 minutes. Season to taste with salt and black pepper.

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   4. Turn the blended cheese out onto a cutting board and use a spatula to gather it into a rectangular block about 5 inches long and 3 inches wide, and 2 inches high. Wrap the cheese tightly in plastic wrap and refrigerate for 1 hour, or until ready to use. Slice and serve. Grillable pimento cheese keeps for 2 weeks in the refrigerator.

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   Lightly toast the bread in a toaster or under the broiler. Place the cheese between the slices of toast.

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   In a small skillet, melt the butter over medium hear. As soon as the butter is frothy, place the sandwich in the skillet. Pan-fry the sandwich for 6 minutes. Flip it with a spatula, cover the skillet, and cook for 3 minutes more.

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   Transfer to a cutting board, slice the sandwich diagonally with a serrated knife into two portable pieces.

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   Grill Beef patties as preferred with pimento cheese slices added toward the end to melt (cover patties with shallow bowl to facilitate melting if needed.

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   Set the bottom half of the hamburger bun on a plate and transfer the burger to the bun. Let rest for 2 minutes before dressing with condiments or garnishes. We prefer a slice of tomato and a thin ring of red onion.

* Per serving · 4 servings · Values may vary.