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For the Pimento Cheese:
1.Slice the red peppers into ¼-inch strips. Cut the strips on the bias to make small chunks. 2. Pat the red pepper pieces dry. 3. Combine all the ingredients. Do not overmix. 4. Store in an airtight container in the refrigerator for up to 3 weeks.
For the Burgers:
Original recipe courtesy of Vera Stewart.
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