Cheesy Pimento Cheese Stuffed Burgers

Homemade Horseradish Pimento Cheese filling

Step 1: Combine the first 6 ingredients in a medium-size mixing bowl. Thoroughly work together with a spatula. Reserve.

Step 2: Preheat the grill for direct grilling over a hot fire, about 500°F.

Step 3: Divide the ground beef into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the beef. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the rolls. Place 2 tablespoons of pimento cheese filling in the center of each of 6 patties. Spread to within ½ inch of the edge of each of these 6 patties (not any closer to the edge). Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the rolls). Repeat with the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with the fine sea salt. Reserve.

Step 4: Spread a thin layer of mayonnaise on the inside of the pretzel buns and season with fine sea salt. Toast lightly on the grill. Remove from the grill, brush a very small amount of olive oil on the outside top of each bun and sprinkle on a little flaky sea salt (being careful not to overdue with the salt). Reserve.

Step 5: Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 4-5 minutes. Flip the burgers and continue cooking to an internal temperature of 160°F.

Step 6: Assemble each burger by placing 3 lettuce leaves on the bottom bun, add a slice of tomato, top with a stuffed burger patty, followed by a couple rings of onion and the top bun.

NOTE: You may top it with a slice of cheese, such as cheddar, American or even pepper jack, it's all up to you.