Pimento Cheese Sliders

 

 

• 12 prebaked small square or round dinner rolls
• 1 ½ cups shredded Kraft® sharp Cheddar cheese
• 4 ounces PHILADELPHIA® Cream Cheese, softened
• 1/8 teaspoon ground red pepper (cayenne)
• 4 oz. pimentos red peppers, chopped fine (well drained if using jarred)
• 1-2 Tablespoons Miracle Whip® or mayonnaise
• 1 ½ -2 pounds of 85% lean ground beef (Chuck)
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• ½ teaspoon pepper

 

 

 

1. Make Pimento Cheese: Mix cheddar cheese, pimentos, cream cheese, and cayenne in bowl with beaters until combined.

 

2. Make patties: Combine beef, Worcestershire, salt, and pepper in large bowl and gently knead until well combined. Divide the meat into 24 small thin patties.

 

3. Stuff patties: Take a teaspoonful of the Pimento Cheese and place it smack dab in the middle of 12 burger halves. Pull up the sides of the burger to make a cheese pocket that will help to keep the yummy cheese from getting out. Take the other burger halves and cover the burger making sure to completely encompass the Pimento Cheese.

 

4. Cook Sliders: Place burgers onto a well heated grill (indoors or out) and cook until desired doneness (well done is 170 degrees).

 

5. Toast the rolls: While the sliders are cooking, cut each dinner roll in half to make a top and bottom for your burger. Place on baking pan and broil until they are nice and golden brown, being careful to watch them closely as you don’t want them to burn.

 

6. Finishing the Pimento Cheese: Add the Miracle Whip® or mayonnaise and mix well. Grab a small scoop to finish off your sliders.

 

Putting Slider together: When burgers are done, place them on top of the bottom halves of the toasted dinner rolls and add a rounded small scoop (small cookie scoop worked great) of the Pimento Cheese that now includes Miracle Whip® or mayonnaise; place tops on and tent with foil and let them rest for 5 minutes. Enjoy!