Pimento Smash Burger

MIX cheese, mayo and pimentos until blended; set aside.

HEAT large heavy skillet or griddle over medium-high heat. Meanwhile, roll meat into 8 balls.

ADD half the meat to hot skillet; flatten each ball with back of spatula into 4-inch patty. Cook 3 min.; turn patties. Spread tops of patties evenly with half the cheese mixture, adding about 1 Tbsp. cheese mixture to each patty. Cook additional 3 min. or until burgers are done. Remove cooked burgers from skillet; cover to keep warm.

REPEAT with remaining meat and cheese mixture.

PLACE 4 topped burgers in single layer on plate; cover with remaining burgers, topped sides up.

PLACE buns, cut sides down, in hot skillet. Cook 30 sec. to 1 min. or until lightly toasted. Transfer buns to plate. Fill buns with stacked burgers and pickles to make 4 sandwiches.

Ground Beef Storage Tips: Use ground beef within 2 days of purchasing, or freeze for longer storage. To thaw ground beef, place on the bottom shelf of the refrigerator on a plate to catch any juices. Once thawed, cook within 1 to 2 days. To thaw more quickly, use your microwave's DEFROST function or seal the meat in a resealable plastic bag and submerge in cold water, changing water every 30 min. until thawed. Meat thawed in the microwave or using water should be cooked immediately.

Cooking Know-How: When turning the partially cooked meat patties and then transferring the cooked burgers to the plate, use the edge of the spatula to scrape the browned meat off the bottom of the skillet to achieve the crusty sides typically found in smash burgers.

Serving Suggestion: Serve with a small side salad and baked sweet potato fries to round out the meal.