Can’t decide between a pimento cheese sandwich and a hamburger? That’s okay! With this pimento cheese burger, you can have both at once!
Just imagine it: a thick, juicy burger slathered with creamy homemade pimento cheese and your favorite toppings.
It’s a one-of-a-kind recipe that’ll have everyone asking for more. And trust me, you’ll never want a boring old cheeseburger again.
Why You’ll Love This Pimento Cheese Burger
Customizable: You can easily personalize this recipe. Adjust the heat level, use your favorite burger toppings, or pick whatever ground meat suits your dietary needs. However you choose to customize it, this recipe will give you no trouble.
Rich, Creamy Texture: Cheddar cheese, cream cheese, and mayo create a luscious, supremely creamy pimento spread. Pair it with crunchy toppings and a juicy patty, and WOW. It’s an absolute joy to eat.
Totally Unique: Not many recipes pair such seemingly random ingredients together. Adding pimento cheese to a burger is definitely a refreshingly unique idea.
Ingredients
- Ground Chuck: Use 80/20 ground chuck for the perfect balance of flavor and fat. And yes, you want the fat – it’s what makes burgers so juicy and flavorful.
- Brioche Burger Buns: An upgrade from regular buns, they’re buttery, soft, and slightly sweet. They transform this already 5-star burger to gourmet-level status.
- Butter and Oil: To help fry the burgers and give them a nice crust.
- Extra Sharp Cheddar Cheese: Note the “extra sharp” qualifier here. It’s the backbone of the homemade pimento cheese, packing a tangy, complex punch.
- Cream Cheese: For the creamiest possible spread, use full-fat, block-style for best results.
- Mayo: Another element to make the pimento spread as creamy as possible. It also adds a nice tangy flavor.
- Diced Pimentos: Sweet, mild peppers add color and a subtle smokiness.
- Seasonings: Smoked paprika, garlic powder, and cayenne (or hot sauce) infuse the burger and the pimento cheese with flavor. Together, they’re savory, smoky, and just the right level of spicy.
- Toppings: Use whatever burger toppings you like! I went with lettuce and tomatoes, but you can also add red onions, dill pickles, or onion rings,
How to Make a Pimento Cheese Burger
This Southern-inspired creation combines the rich, tangy flavors of homemade pimento cheese with a juicy, perfectly grilled beef patty.
I mean, how can you beat that?
And believe it or not, the whole recipe boils down to just a few basic steps:
1. SHAPE. Mix the ground chuck with the spices. Be gentle and form it into patties. Make them slightly bigger than the buns and press your thumb in the center of each to create a slight indentation. Set aside to rest.
2. MIX. Combine the pimento cheese ingredients in a bowl until smooth and well combined. Cover and chill until ready to use.
3. TOAST. Preheat a cast iron skillet over medium-high heat. Toast for about 1 minute until golden brown, the set them aside.
4. COOK. Cook the patties for 3 to 5 minutes per side or until done. In the last minute of cooking, place a generous scoop of pimento cheese on each. Cover to melt.
5. ASSEMBLE. Assemble the burgers with your chosen toppings on the toasted buns. Serve and enjoy!
Tips for the Best Pimento Cheese Burger
I adore this burger because it transforms a Southern classic – pimento cheese – into a mouthwatering main dish.
It’s comfort food with a twist, and trust me, once you try it, you’ll be hooked.
And besides common tips for burger recipes, there are only a few things to remember:
- Notes on the cheeses. Grate the cheddar yourself from a large (room temp) block as it has a bolder taste and will melt and mix better than bagged cheeses.
- Chill the pimento cheese. Make the spread at least 15 minutes in advance so it has time to chill and meld. I usually make it in the morning or use leftovers from the night before.
- Don’t overwork the patties. If you do, they’ll likely turn out flat, tough, and dry. Instead, handle them as little as possible when seasoning and shaping. And don’t forget to add the thumbprint indent in the middle. It helps prevent doming while the burgers are cooking.
- Oil the grill grates. If using a grill instead of a skillet, be sure to oil it well to keep the burgers from sticking.
- Rest the burgers. After cooking, let the patties rest for at least 5 minutes before serving. That allows enough time for the juices to redistribute.
- Try variations. Vary the pimento cheese with extra herbs and seasonings. As for the burgers, add bacon, mushrooms, or any other toppings or sauces you like. Everything Bagel-seasoned buns are also a nice touch.
- Serve with sides. Add fries, onion rings, a side salad, coleslaw, etc., for a complete meal.
How to Store
Whether you’re firing up the grill for a weekend cookout or treating yourself to a gourmet weeknight dinner, this pimento cheese burger is sure to satisfy.
Pair it with your favorite side and an ice-cold beverage for the ultimate comfort food experience.
Of course, like most burger recipes, this one is best when fresh.
But you can store the leftover components separately and assemble them later. Here’s how:
To Store: Refrigerate leftover pimento cheese spread in an airtight container for up to 5 days. Wrap burger patties individually in plastic wrap and refrigerate in a sealed container for up to 2 days.
To Freeze: I don’t recommend freezing pimento cheese. But you can freeze the uncooked burger patties wrapped separately in plastic wrap. Freeze them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking according to the directions below.
To Reheat: You don’t need to reheat the pimento cheese. As for the patties, nuke them in the microwave for 30 to 60 seconds until warm. Then, assemble the burgers with fresh toppings and toasted buns.
*Note: Pimento cheese lasts longer than burger patties. Use any leftover pimento cheese on sandwiches, as a dip, etc.
More Burgers You Need to Try
Jack Daniel’s Burger
Smash Burgers
Pizza Burgers
Crack Burgers
Pimento Cheese Burger
4
servings15
minutes10
minutes1182
kcalThis drool-worthy pimento cheese burger is juicy, meaty, and just a little spicy. And when you add those crisp veggies on top? Pure burger perfection!
Ingredients
- For the Burgers
1 1/2 pounds ground chuck (80/20 fat/lean ratio)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4-1/2 cayenne pepper, to taste
4 brioche burger buns
1 tablespoon butter
1 tablespoon olive oil
optional toppings: sliced red onion, tomatoes, avocado, pickles, bacon, etc.
- For the Pimento Cheese
4 ounces cream cheese, softened
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce, or to taste
8 ounces sharp cheddar cheese, grated (about 2 cups)
1/4 cup mayonnaise
1 (4 ounce) jar diced pimentos, drained
salt, to taste
Instructions
- Make the patties: In a large bowl, combine the ground chuck, paprika, garlic powder, salt, pepper, and cayenne. Mix gently by hand until well combined, then form into four patties slightly bigger than the buns. Press an indentation in the center of each with your thumb, then set aside to rest.
- Make the pimento cheese: In a large bowl, beat the cream cheese with the paprika, garlic powder, and hot sauce until smooth. Scrape the bottom and sides of the bowl and beat again until smooth.
- Add the cheddar cheese, mayo, and chopped pimentos, and mix well until smooth and creamy. Taste and adjust the flavor with salt or more seasonings, as needed. Refrigerate until ready to use.
- Cook: Preheat a cast iron skillet over medium-high heat. Place the burger buns cut side down in the hot pan and toast until golden brown, about 1 minute. Set aside.
- Add the butter and olive oil to the skillet, swirling until the butter is melted. Add the patties and cook undisturbed for 4-5 minutes. Flip once and cook again for 3-5 minutes or until they reach an internal temperature of 160°F for medium.
- In the last minute of cooking, place a generous scoop of pimento cheese on each patty and cover the skillet with a lid to melt the cheese.
- Assemble: Place a piece of lettuce on the bottom buns, followed carefully by the burgers and pimento cheese. Finish with your desired toppings and the bun tops. Serve immediately and enjoy!
Notes
- Grate the cheese yourself for the best results.
- After making the pimento cheese, refrigerate it for at least 15 minutes.
- Rest the raw burger patties to keep them from shrinking. And then let the burgers rest for at least 5 minutes before assembling and serving.
