How to make it

  • Spray a large nonstick skillet with cooking spray, and heat over medium-high heat. Add onion and bell peppers. Cook, stirring occasionally, until vegetables soften, approximately 3 minutes. Add garlic, and stir for 1 minute. Transfer vegetables to a large bowl, and let cool completely.
  • Add bread crumbs, egg, ketchup, Worcestershire, steak sauce, dry mustard, paprika, salt, and pepper to vegetable mixture, mixing well. Add ground beef, pork, and lamb, mixing until just combines. Shape mixture into 6 patties, and place on a baking sheet or plate. Cover, and refrigerate for at least 1 hour.
  • Preheat a grill to medium heat. Spray grill rack with nonstick, nonflammable cooking spray.
  • Grill burgers, turning once, just until they feel firm when pressed in the centers (meat should bounce back), approximately 5 minutes per side. Remove from heat, and immediately top each burger with two slices bacon and desired amount of fruit and nut pimiento cheese. Serve hot, on buns, with tomato, lettuce and Dijon mustard.
  • In a medium bowl, combine cream cheese, Cheddar, pecans, pimientos, onion cranberries, parsley, Worcestershire, paprika, and salt, mixing to blend. Refrigerate until ready to use.

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