Southern Pimento Cheese: A Culinary Hug from Harold Cohen’s Ultimate Burger

My grandmother, bless her heart, never made a burger in her life, but she did make pimento cheese. Every family gathering, without fail, there was a bowl of her creamy, tangy, cheesy masterpiece. It wasn’t just food; it was a symbol of home, of comfort, of her unwavering love. Discovering this pimento cheese recipe from Harold Cohen, originally intended for an “Ultimate Burger,” felt like uncovering a culinary secret, a way to bridge the gap between my grandmother’s classic and a modern culinary adventure. It’s a delicious reminder that sometimes the simplest things are the most profound.

Recipe Overview

• Prep Time: 5 minutes
• Yield: 1 3/4 cups
• Serves: 4

Ingredients

• 1 cup extra-sharp cheddar cheese, shredded, at room temperature
• 1/3 cup Monterey Jack cheese, shredded, at room temperature
• 3 tablespoons mayonnaise, room temperature
• 2 tablespoons cream cheese, room temperature
• 2 ounces diced pimentos, drained (from jar)
• 1 tablespoon bread and butter pickle juice
• 1/2 tablespoon horseradish sauce
• 1 teaspoon yellow mustard

Equipment Needed

• Medium mixing bowl
• Spatula or mixing spoon
• Airtight container for storage

Instructions

1. In a medium mixing bowl, combine the shredded cheddar cheese and shredded Monterey Jack cheese. Make sure both cheeses are at room temperature; this will ensure they blend smoothly with the other ingredients. If the cheese is too cold, it will remain clumpy.

2. Add the mayonnaise and cream cheese to the bowl. Again, ensure these ingredients are at room temperature for optimal mixing. Room temperature ingredients emulsify more easily, resulting in a creamier, more consistent final product.

3. Introduce the diced pimentos to the mixture. Drain the pimentos thoroughly before adding them. Excess moisture can dilute the flavor and affect the texture of the pimento cheese.

4. Pour in the bread and butter pickle juice. This adds a subtle sweetness and tang that complements the richness of the cheese. Don’t skip this; it’s a key ingredient for balancing the flavors.

5. Incorporate the horseradish sauce. The horseradish provides a pleasant zing that cuts through the richness of the cheese. Start with the recommended amount and adjust to your personal preference.

6. Add the yellow mustard. The mustard adds a subtle sharpness and helps to emulsify the mixture.

7. Using a spatula or mixing spoon, mix all the ingredients together until well combined. Be careful not to overmix, as this can make the cheese mixture dense. Aim for a creamy, slightly chunky consistency.

8. Once combined, transfer the pimento cheese to an airtight container.

9. Store in the refrigerator until needed. This pimento cheese can also be frozen for longer storage.

10. Before serving, bring the pimento cheese to room temperature for the best taste and easiest melting, especially when using on hamburgers. Taking it out of the fridge about 30 minutes before serving is usually sufficient.

Expert Tips & Tricks

• For a smoother pimento cheese, use a food processor to combine the ingredients. Be careful not to over-process; you still want some texture. Pulse the mixture until it reaches your desired consistency.
• Experiment with different types of cheese. Sharp provolone, pepper jack, or even smoked Gouda can add interesting flavor profiles.
• Add a pinch of cayenne pepper or a dash of hot sauce for a spicier kick.
• To make the pimento cheese ahead of time, prepare it up to 3 days in advance and store it in the refrigerator. The flavors will meld and intensify over time.
• If the pimento cheese is too thick, add a little more mayonnaise or pickle juice to thin it out. If it’s too thin, add more shredded cheese.

Serving & Storage Suggestions

This Southern Pimento Cheese is incredibly versatile. Of course, it’s fantastic on hamburgers, just as Harold Cohen intended, but it’s also delightful as a dip with crackers, celery sticks, or tortilla chips. Spread it on sandwiches, use it as a filling for deviled eggs, or even dollop it onto grilled vegetables.

For storage, keep the pimento cheese in an airtight container in the refrigerator. It will last for up to 5 days. If you need to store it longer, freeze it for up to 2 months. Thaw it in the refrigerator overnight before using. It is best served cold or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	240.9 kcal	N/A
Calories from Fat	180 g	75%
Total Fat	20.1 g	30%
Saturated Fat	10.7 g	53%
Cholesterol	53.9 mg	17%
Sodium	379.1 mg	15%
Total Carbohydrate	4.4 g	1%
Dietary Fiber	0.4 g	1%
Sugars	1.7 g	6%
Protein	11.3 g	22%

Variations & Substitutions

• Spicy Pimento Cheese: Add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the mixture.
• Smoked Pimento Cheese: Use smoked cheddar cheese for a smoky flavor. You could also add a few drops of liquid smoke.
• Jalapeño Pimento Cheese: Finely dice one or two jalapeños and add them to the mixture. Be sure to remove the seeds and membranes for a milder flavor.
• Vegetarian/Vegan Pimento Cheese: Use vegan cream cheese and shredded cheddar alternative, and replace mayonnaise with a vegan alternative.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While you can, freshly shredded cheese melts and incorporates into the mixture much better. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

Q: What if I don’t have bread and butter pickle juice?
A: You can substitute it with dill pickle juice or a splash of white vinegar, but the bread and butter pickle juice adds a unique sweetness that is worth sourcing if possible.

Q: Can I make this ahead of time?
A: Absolutely! In fact, the flavors meld together even better if you make it a day or two in advance. Just store it in an airtight container in the refrigerator.

Q: How long does pimento cheese last?
A: Properly stored in the refrigerator, pimento cheese will last for up to 5 days. It can also be frozen for up to 2 months.

Q: Can I grill with pimento cheese on the burger?
A: Yes, you can! The pimento cheese will melt beautifully on a grilled burger. Just be sure to add it towards the end of the cooking time so it doesn’t burn.

Final Thoughts

This Southern Pimento Cheese recipe, hailing from Harold Cohen’s “Ultimate Burger,” is more than just a condiment; it’s a celebration of flavor and a testament to the power of simple ingredients. Whether you slather it on a juicy burger, serve it as a dip with your favorite snacks, or spread it on a sandwich, I encourage you to give this recipe a try. It’s a delightful taste of Southern comfort that’s sure to become a family favorite. Don’t be afraid to experiment with the variations and make it your own. And most importantly, share it with those you love. Good food is always better when shared!