Pimento Cheese Patty Melts with Bacon

For a mouth-watering patty melt, top seasoned beef patties with homemade spicy cheddar cheese spread and bacon.


  • 8 slices smoky bacon
  • 1 1/2 pounds ground beef
  • Coarse salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons grated onion
  • 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
  • 1/4 pound sharp yellow cheddar cheese, grated
  • 1 jar chopped pimientos (4 ounces), drained
  • 1 package cream cheese (3 ounces)
  • About 1/4 cup mayonnaise
  • 2 teaspoons hot sauce, such as Frank’s® RedHot®
  • 1 teaspoon sweet paprika
  • 2 cloves garlic, minced or grated
  • Softened butter, for buttering bread
  • 8 slices good-quality white bread


Pre-heat the oven to 375°F.

Arrange the 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 sauce, parsley and onion.

Form four 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 doneness. Transfer to a plate.

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

Re-heat 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, two pieces of bacon and another bread slice. Griddle until golden and the cheese is melted.

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