Grilled Burgers Stuffed with Pimiento Cheese

One bite of these burgers is all you need to see how different they are from the usual. The pimiento cheese filling melts as the burgers cook on the grill, adding a decadent layer of cheese. Grace Parisi tops these burgers with tart pickles and coleslaw, which helps cut the richness of all that meat and cheese.

Cheddar cheese is key to making this pimiento cheese; we like extra-sharp Cheddar, as it has a lower moisture content than mild Cheddar, and yields a better texture and flavor in the dip. Be sure to grate the cheese yourself instead of using packaged shredded cheese, which is dusted with cornstarch to keep the shreds separate while in the package. The cornstarch impedes the cheese from melding with the other ingredients in the spread. The cheese is mixed with mayonnaise and pimientos — the other classic ingredients in pimiento cheese — and seasoned with a touch of dry mustard powder and cayenne pepper to give it a kick.

If you like, prepare these burgers a few hours in advance of cooking them, and store them, covered, in the refrigerator. Once you grill them, you'll want to eat them immediately so the cheese inside is still warm. Pour a crisp beer to go with them for a summer meal by the grill.