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Belize Burgers with Pimento Cheese & Caramelized Onions

This Little Goat went to Belize
  • This Little Goat went to Belize

yields

4 servings

time

35 minutes

active time

35 minutes

ingredients

For pimento cheese: 

4 oz. cream cheese, softened

1 Tbsp This Little Goat went to Belize 

1 ½ cups shredded sharp cheddar cheese

3 Tbsp mayo

2 oz. pimentos, chopped

For caramelized onions:

1 red onion, thinly sliced

2 Tbsp unsalted butter

2 tsp This Little Goat went to Belize 

Kosher salt

For burgers:

1 ½ - 2 lb. 80% lean ground beef

This Little Goat went to Belize

Kosher salt 

4 brioche burger buns

¼ cup mayo

1 large tomato, sliced 

Lettuce 

instructions

First, make your caramelized onions: Heat the butter in a large skillet over medium heat until melted. Add in the onions and cook until soft and translucent, about 1-2 minutes. Season with a pinch of Belize spice and salt. Reduce the heat to medium-low/low and continue cooking, stirring occasionally, until well caramelized and softened, about 15 minutes more. If dry, add in a splash of water. 

Next, make your pimento cheese: Paddle the cream cheese and Belize spice in the bowl of an electric mixer until completely smooth. Add in the cheddar cheese, mayo and pimentos and season with a pinch of salt. Continue beating until well combined. Chill until ready to assemble. (Any leftover pimento cheese makes a great dip for chips!). 

Preheat a grill, grill-pan or large skillet to medium-high/high heat. Form the ground beef into 4 equal-sized patties, about 1-inch thick. Season both sides of each patty with Belize spice and salt. Grill burgers until golden brown and slightly charred on each side, about 4 minutes per side, or until cooked through to desired doneness. 

Stir 1 teaspoon Belize spice into your remaining ¼ cup mayo. 

Spread Belize mayo over the bottom bun and pimento cheese on top. Top with a burger, lettuce, tomato and caramelized onions. Sandwich together and dig in! 

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