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Beefy Super Bowl Sliders with Pimento Cheese

Posted by Peggy on February 3, 2011

Beefy Super Bowl Sliders with Pimento Cheese
Recipe: Beefy Super Bowl Sliders with Pimento Cheese


  • 24 slices bread slices (I used Pepperidge Farm, original white)
  • 2 tablespoons unsalted butter, melted
  • 1 1/4# ground beef
  • 2 tablespoons grated onion
  • 1 teaspoon minced garlic
  • 1 recipe for Pimento Cheese (see below)
  • 12 olives
  • 12 toothpicks


  1. Preheat oven to 350˚.
  2. With a 2 1/2-3-inch round biscuit cutter (or any round, sharp edged object), cut out 24 bread rounds. Line a cooking sheet with foil and arrange bread rounds over foil. Brush with melted butter and bake on middle rack of oven until golden brown, 5-7 minutes. Remove and reserve.
  3. Combine beef with onion and garlic and form into 12 patties. Liberally season both sides with kosher salt and freshly ground pepper. In a large, heavy-bottomed sauté pan, sear both sides until rare or medium-rare (they will continue cooking in oven.)
  4. Spoon pimento cheese over sliders and return to oven. Bake until cheese has just melted.
  5. Place sliders on half of the toasted bread rounds; top with remaining bread rounds. Skewer the olives with toothpicks, insert into the center of sliders, and serve.

Time: 45 minutes (including time to make Pimento Cheese)

Number of servings (yield): 12 sliders

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Pimento Cheese


  • 1/3-1/2 cup your favorite mayonnaise (homemade mayonnaise recipe below)
  • 1-2 dashes Worcestershire sauce
  • 1-2 tablespoons minced scallions
  • 2-3 tablespoons diced pimentos with juice
  • 1/2 pound Cheddar cheese, grated
  • Cayenne


  1. Combine 1/3 cup mayonnaise with one dash Worcestershire sauce. Stir in 1 tablespoon scallion and 2 tablespoons of pimentos with juice and combine.
  2. Stir in cheddar. Taste, then add additional mayonnaise, Worcestershire, scallions and pimentos as desired. Season to taste with cayenne and kosher salt.
  3. Refrigerate 3 hours, stirring once, to allow flavors to combine. May be made up to 48 hours in advance of serving.

Time: 15 minutes

Number of servings (yield): 2 cups

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Homemade Mayonnaise


  • 3 large eggs
  • 3 cups canola or vegetable oil
  • 3 tablespoons lemon juice
  • Dash Worcestershire Sauce
  • Cayenne pepper


  1. Place eggs in food processor bowl or blender. Add 1/4 cup oil.
  2. Turn on processor or blender and slowly pour remainder of oil into bowl, in a slow, steady stream. Turn off processor and add lemon juice and Worcestershire sauce to bowl. Pulse to combine. Add kosher salt and additional Worcestershire and cayenne to taste. Refrigerate until ready to use.
Copyright © Peggy Lampman's dinnerFeed.