Pimento Juicy Lucy Burger

For jalapeno jam, in large, oval saucepan, bring jalapenos, honey and brown sugar to a boil, stirring often. Reduce heat to simmer; cook 20 minutes until liquid coats the back of a spoon. Stir in pectin.

Transfer mixture to blender and blend until smooth. Cool completely over ice bath and refrigerate until ready to use.

For burgers, preheat grill to 375 F. Stuff equal portions of pimento cheese inside burger patties, making sure to seal sides. Season with salt and pepper.

Sear stuffed burgers on hot grill for 4 minutes on each side or until patties reach 160 F.

Meanwhile, melt butter and brush on split rolls. Toast until golden brown. To build, add a burger patty to bottom roll half; top with jalapeno jam. Close with top of roll.