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Playing Pimento Cheese Patty Melts with Bacon


  • 8 slices of smoky bacon
  • 1 1/2 pounds ground beef
  • Coarse salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons grated onion
  • 1 tablespoon EVOO Extra Virgin Olive Oil or vegetable oil
  • 1/4 pound sharp yellow cheddar, grated
  • 1 4-ounce jar chopped pimientos, drained
  • 1 3-ounce package cream cheese
  • About 1/4 cup mayonnaise
  • 2 teaspoons hot sauce, such as Franks RedHot
  • 1 teaspoon sweet paprika
  • 2 cloves garlic, minced or grated
  • Softened butter, for buttering bread
  • 8 slices good-quality white bread


Serves: 4


Preheat the oven to 375F. Arrange bacon on a slotted broiler pan and bake until crisp, about 15 minutes.

In a large bowl, season the beef with salt and pepper. Mix in the Worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking.)

In a large skillet or cast-iron griddle, heat the oil over medium-high heat. Add the patties and grill, turning once, for about 8 minutes for medium-rare. Transfer to a plate.

In the bowl of an electric mixer, combine the cheddar, pimientos, cream cheese, mayo, hot sauce, paprika and garlic until well mixed, 1-2 minutes.

Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread each bread slice with some cheese mixture, top with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted.