Pimento Cheese Burger with Bacon Jam

There is nothing more southern than pimento cheese and bacon, and we have both in this Pimento Cheese Burger with Bacon Jam! These fun burgers are topped with the traditional favorites to give your next cookout just the attention it deserves.

Ingredients

4 hamburger buns
4 seasoned burger patties
1.5 lbs. of 80 / 20 hamburger meat, made into 4 6-ounce patties
Big Green Egg Classic Steakhouse Seasoning

Instructions

Set the Big Green Egg for direct cooking without the convEGGtor at 400°F/204°C.

Place the burgers on the EGG and cook for five to six minutes per side to the desired temperature. Spoon pimento cheese on top and let the cheese melt before you remove it from heat.

Toast the buns and place the burger on the bun and top with bacon jam to serve.

Pimento Cheese Ingredients

1 cup shredded sharp cheddar cheese
¼ cup mayonnaise
¼ cup Big Green Egg Nashville Hot seasoning, optional
2 ounces diced pimento or roasted red peppers, drained
Salt and pepper to taste

Pimento Cheese Instructions

For the pimento cheese, combine shredded cheese, mayonnaise, Big Green Egg Nashville Hot seasoning (optional if you like it spicy), and diced pimento or roasted red peppers. Season to taste and refrigerate.

Bacon Jam Ingredients

½ cup diced yellow onion
6 strips of bacon
1 tbsp balsamic glaze
1 tbsp maple syrup
1 tbsp brown sugar
Salt and black pepper to taste

Bacon Jam Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C; add the cast iron skillet to the EGG to preheat.

Cook the bacon in the cast iron skillet for three minutes per side or until the bacon is fully cooked and crispy. Remove bacon from a cast iron skillet and place it on a paper towel-lined plate. When cool enough to handle, crumble the bacon into bite-size pieces.

Remove excessive rendered bacon fat, leaving a small amount in the skillet. Add the diced onions and cook for about 6 minutes or until soft and translucent. Add brown sugar and maple syrup to the skillet and cook, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 15-20 minutes. Remove the skillet from the EGG and add the bacon bits back into the mixture. Stir to combine, season with salt and pepper to taste, and refrigerate until you are ready to use.

Recipe and photo from Big Green Egg.