- 1 small white onion, grated
- 8 ounces sharp Cheddar cheese, grated
- 4 ounces mild Cheddar cheese, grated
- ½ cup good-quality mayonnaise (I prefer Duke’s or JFG®)
- One 2-ounce jar diced pimientos, drained
- Freshly ground black pepper
- 2 pounds 80% lean ground chuck, or 1½ pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
- Kosher salt
- 6 hamburger buns, preferably onion flavored
- Pickled jalapeño chile slices
- In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.
- Divide the ground beef into 6 equal portions and shape into patties about ¾ inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.
- Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom, add pickled jalapeños on top of the pimiento cheese, and serve.