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Pepper Cheese Patties

 Pepper Cheese Patties
When I was a Cub Scout den mother and Girl Scout leader years ago, many youngsters would ask to stay for dinner when they heard I was serving these burgers. Friends and family still ask for them. - Eleanor Davidson, Pittsboro, North Carolina
6 ServingsPrep: 20 min. Cook: 10 min.


  • 1 egg
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup crushed butter-flavored crackers (about 15 crackers)
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 jar (5 ounces) pimiento or American sharp cheese spread, softened
  • 6 hamburger buns, split
  • Lettuce and tomato slices


  • In a bowl, combine the first eight ingredients. Crumble beef over the
  • mixture and mix well. On a piece of waxed paper, pat meat mixture
  • into a 12-in. square. Spread with cheese. Roll up jelly-roll style.
  • Cut into 2-in. slices. Place on a greased broiler pan.
  • Broil for 8 minutes on each side or until meat is no longer pink.
  • Serve with buns with lettuce and tomato. Yield: 6 servings.
For easier slicing, first freeze the meat mixture for Pepper Cheese Patties for 20-30 minutes. Or prepare it 24 hours in advance and refrigerate.

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Pepper Cheese Patties (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.