Why make regular burgers when you can have bacon & pimento cheese burgers!? Top your traditional patty with prepare pimento cheese and thick crispy bacon.

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Not only is May National Burger Month and Beef Month but today is National Burger Day! While the patty of this burger creation may be standard salt and pepper seasoned ground beef, the topping is less traditional.

Inspired by my favorite pimento cheese dip (which comes with or without candied bacon bits) from Bleu & Fig, this burger is topped with pimento cheese and thick crispy bacon. I originally was going to top it with candied bacon but decided to keep it more savory – TBH mostly because I was lazy.

But you know what? There’s nothing wrong with taking the easy way out. Heck I didn’t even make my own pimento cheese, I actually bought it from Bleu & Fig, because why dabble with a recipe when you know where to get the good stuff? I did link to a recipe in the ingredient list if you want to make your own.

Southern Food

• Bacon and Cracklin Bread from That Recipe
• Blackened Mahi Mahi from Art of Natural Living
• Pimento Cheese Macaroni Salad from A Kitchen Hoor’s Adventures
• Skillet Shrimp Boil from Cindy’s Recipes and Writings
• Slow Cooker Baby Back Ribs from Karen’s Kitchen Stories
• South Carolina Bird Dogs from Palatable Pastime
• Southern Fried Potatoes from Hezzi-D’s Books and Cooks
• Southern Style Hush Puppies from Jen Around the World

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BACON & PIMENTO CHEESE BRUGERS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef
• 1 tsp salt
• 1 tsp pepper
• 1 cup prepared pimento cheese
• 4 burger buns, toasted
• 8 strips of thick bacon, cooked

Directions

1. Add ground beef to a large bowl and season with cocoa, salt and pepper. Form into four equal patties and then let sit at room temperature. Preheat grill to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness (toast buns towards end of cooking time). Remove from the grill and cover with foil.
3. To assemble burgers, place a burger on the bottom half of a bun and top with pimento cheese, 2 slices of bacon, and top half of the burger bun.

Source: Inspired by Bleu & Fig. and adapted from my Brutus Burgers.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This sweet and tangy corn salsa is as easy to make as it is to watch disappear. With sweet yellow corn, black beans, pimentos, and bell pepper, what’s not to love?

If you’ve been paying attention, you may have spied the new CW bakeware by CorningWare in my posts this week. CW is a new line of bakeware from CorningWare that comes in an array of vibrant colors and sizes (purple, blue, green, yellow, and red & 3 quart, shallow 1.9 quart, 1.5 quart, and 20 oz.). What first excited me about this bakeware were the colors, especially the purple ;-). It didn’t hurt that they also net together for compact storage – something I battled with constantly in my apartment’s tiny kitchen.

I made a sausage and egg breakfast casserole in the blue 3 quart baker, an asparagus & wild rice casserole in the green 1.5 quart baker, and today I am sharing a recipe for an easy corn salsa displaying in the blue 1.5 quart and red 20 oz. bakers. Although this salsa does not require any oven-time, I wanted to show off that this bakeware is just as good at serving food as it is at baking. As for the salsa, the recipe is from my PhD advisor’s wife. Whenever she made it for any event and I would be found hovering over it. Under my watch, it disappeared as quickly as it was made. (similarly popular to my easy cheesy corn dip).

What you would make in the CW bakeware? Tell me using the Rafflecopter widget at the bottom of this post and you will be entered to win your own set! ***CLOSED***

P.S. For those of you wondering, I qualified in the B1 group for pickleball. There are 5 groups starting with C, B2, B1, A2 and then A1 is the best. So I’m i the middle of the pack. I was told I could easily move up to A2 with just a little more practice. Maybe in another month if I’m still without a job…

One year ago: Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream

EASY CORN SALSA

Makes 4-1/2 cups

Ingredients:

2 (15 oz.) cans yellow corn, drained

1 (15 oz.) can black beans, drained and rinsed (optional)

1 (4 oz.) jar pimentos, drained

1/4 cup chopped bell pepper

1 stalk green onion, chopped

1/4 cup sugar

1/4 cup white vinegar

1/4 cup olive oil

Directions:

1. In a large bowl stir together the corn, beans, pimentos, bell pepper, and onion.
2. In a small bowl, whisk together the sugar, vinegar and oil until sugar is dissolved. Pour over vegetable mixture and stir.
3. Cover and chill completely in the refrigerator. Serve with Frito Scoops.

Source: Adapted slightly from Kelly Rogers.

Disclosure: I was provided with complimentary product and a $25 gift card by 3rd Floor Social. However, all thoughts and opinions are my own.
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