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Green Chile “Pimento Cheese” Chicken Burgers

with Best Foods new Organic Mayonnaise

Nick Neves Los Angeles, California
Dad. Husband. Lover of carbs, cheese, and all things waffled.

Our friend Nick Neves (@dad_beets) sure does know his way around the kitchen, in particular, he has a way   with burgers. - ­ A way with them in which you seriously want to reach through your phone and grab what is on   screen. Here, Nick takes his burgers to the next level with an amped up Pimento Cheese Spread using Best   Foods new Organic Mayonnaise . -­ We don’t know about you, but these are definitely going into our summer   BBQ rotation. While this recipe uses the Organic Original Mayonnaise, you could easily swap in one of the   other delicious flavors ­ Roasted Garlic and Spicy Chipotle!

Green Chile “Pimento Cheese” Chicken Burgers

Recipe and Photos by Nick Neves

Makes 4 servings

4 ounces cream cheese, room temperature

1/2 cup Hellmann’s/Best Foods Organic Mayonnaise

8 ounces monterey jack cheese (about 2 cups), freshly grated

8 ounces sharp cheddar cheese (about 2 cups), freshly grated

2 (4 ounce) cans roasted green chiles, preferably Hatch, drained and finely chopped

Approximately 6 ounces (from a 12 ounce jar) pickled jalapeño peppers, drained and finely chopped

1/4 cup pickling liquid from jalapeños

Kosher salt and freshly ground black pepper, to taste

1 1/2 lbs. ground chicken (preferably thigh meat)

1/2 cup prepared pimento cheese (from recipe below)

2 tablespoons vegetable or canola oil

4 brioche buns (or other soft hamburger bun), toasted

1 head green leaf lettuce, leaves separated and washed (can substitute shredded iceberg lettuce)

4 slices ripe tomato, preferably heirloom

1. Place the cream cheese in a large bowl and beat with a wooden spoon until softened. Add the   Hellmann’s/Best Foods Organic Mayonnaise and mix well. Add the cheeses, green chiles, jalapeños and   pickling liquid and stir until well combined. Season with salt and pepper to taste (can be stored in an airtight    container in the refrigerator for up to a week).

2. In another large bowl, combine the ground chicken and 1/2 cup of the prepared pimento cheese. Gently mix   with your hands until combined. Form the chicken into 4 equal­sized patties. Season the patties with salt and    pepper and refrigerate until ready to cook.

3. Preheat broiler. Heat the oil in a large cast iron skillet over medium­high heat until shimmering. Add the   patties and cook until golden brown and crispy, about 4­-5 minutes per side. Remove skillet from the heat and   add approximately 2 tablespoons pimento cheese on top of each burger. Place the cast iron skillet in the   preheated broiler for 1­-2 minutes, until the cheese and melted and bubbly and dripping down the sides of the   burger (alternatively, you can finish the burgers on the stovetop by adding the pimento cheese and covering the   skillet with a lid during the last 1­-2 minutes of cooking).

4. Top the bottom buns with lettuce, tomato slices and burger patties, close with top bun, and serve   immediately.

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