| 📊 Difficulty | ⏱️ Prep Time | Cook Time | Rest Time | 🕐 Total Time | 🔥 Calories |
|---|---|---|---|---|---|
| Moderate | 20 mins | 15 mins | 5 mins | 40 mins | ~650 kcal per burger |
There’s something about a pimento cheese burger that feels like a warm hug from the South. It’s the kind of dish that makes you wanna pull up a chair, crack open a cold drink, and savor every messy, cheesy bite. Born in the Carolinas, this burger’s got soul—pimento cheese melting into a juicy patty, that sharp cheddar tang mingling with the smoky beef, all tucked into a soft bun. It’s comfort food with swagger, and I’m here to walk you through every step to make it unforgettable.
This ain’t just a burger; it’s a love letter to Southern kitchens. The pimento cheese—creamy, spicy, and just a lil’ bit funky—elevates a classic beef patty into something you’ll dream about. Whether you’re grilling for a summer cookout or craving a cozy weeknight indulgence, this recipe delivers. Let’s dive in, y’all.
Ingredients & Substitutions
Good ingredients make a great burger. For this pimento cheese burger, we’re keeping things simple but deliberate. Every choice matters, from the beef’s fat content to the peppers in the cheese. Here’s what you need, organized by component, with measurements precise enough to keep things foolproof.
Pimento Cheese (Makes about 1.5 cups)
| Ingredient | Quantity | Notes |
|---|---|---|
| Sharp cheddar cheese, grated | 225g (8 oz) | Freshly grated for best texture; pre-shredded has anti-caking agents that mess with creaminess |
| Cream cheese, softened | 115g (4 oz) | Full-fat for richness; low-fat works but loses some silkiness |
| Mayonnaise | 60ml (1/4 cup) | Duke’s or Hellmann’s for that Southern vibe; use a high-quality brand |
| Diced pimentos, drained | 115g (4 oz jar) | Find these in the canned veggie aisle; rinse if overly briny |
| Jalapeño, seeded and minced | 1 small (15g) | Optional for a spicy kick; adjust to taste |
| Worcestershire sauce | 1 tsp (5ml) | Adds umami depth; don’t skip it |
| Garlic powder | 1/2 tsp (2g) | For subtle savoriness |
| Cayenne pepper | 1/4 tsp (1g) | For a gentle heat; adjust for spice lovers |
| Salt | 1/4 tsp (1g) | Taste and adjust after mixing |
| Black pepper | 1/4 tsp (1g) | Freshly ground for best flavor |
Burger Patties
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef, 80/20 | 680g (1.5 lbs) for 4 patties | 80% lean, 20% fat for juiciness; chuck is ideal |
| Kosher salt | 2 tsp (10g) | For seasoning just before cooking |
| Black pepper | 1 tsp (5g) | Freshly ground for bold flavor |
| Neutral oil (e.g., canola) | 1 tbsp (15ml) | For skillet cooking; skip if grilling |
Assembly
| Ingredient | Quantity | Notes |
|---|---|---|
| Brioche buns | 4 | Soft and slightly sweet; potato buns are a great alternative |
| Green leaf lettuce | 4 leaves | For crunch and freshness |
| Tomato, sliced | 1 medium (4 slices) | Heirloom or beefsteak for best flavor |
| Red onion, thinly sliced | 1/4 onion (4 slices) | Optional; adds sharp bite |
| Dill pickle chips | 8–12 slices | For tangy contrast |
| Butter, softened | 2 tbsp (28g) | For toasting buns |
Substitutions
- Dairy-Free Pimento Cheese: Swap cheddar and cream cheese for vegan alternatives like Daiya cheddar-style shreds and Kite Hill cream cheese. Use vegan mayo. The flavor won’t be quite as sharp, but it’s still delicious.
- Gluten-Free: Use gluten-free brioche buns or lettuce wraps. Check Worcestershire sauce for gluten-free certification.
- Low-Carb/Keto: Skip the bun and wrap the burger in lettuce. Use full-fat ingredients for the cheese to keep it rich.
- Pimento Alternatives: If pimentos are unavailable, roasted red bell peppers (drained and diced) work beautifully. They’re milder but still sweet.
- Beef Alternatives: Ground turkey or plant-based meat (like Beyond Meat) can sub for beef. Turkey needs extra seasoning; plant-based patties cook faster, so watch the clock.
- Regional Twist: In the Deep South, some folks add a pinch of smoked paprika to the pimento cheese for a smoky edge. Try it if you’re feeling adventurous.
Ingredient Insights
Sharp cheddar is the backbone of pimento cheese. Grate it yourself—pre-shredded cheese has additives that make it grainy when melted. Go for a good-quality block, aged at least 9 months for that bold, tangy bite. For the beef, 80/20 ground chuck is non-negotiable. Too lean, and your burger’s dry; too fatty, and it’s greasy. The 20% fat melts into the patty, keeping it juicy and flavorful. Pimentos are the soul of this dish—those little red peppers add sweetness and a hint of acid. If they’re too salty straight from the jar, rinse ‘em quick. And don’t skimp on the mayo; it binds the cheese and adds a creamy smoothness that’s pure Southern comfort.
Step-by-Step Instructions
Let’s make this burger happen. These steps are designed for success, whether you’re grilling outdoors or cooking on a stovetop. I’ll guide you through, with tips to dodge common pitfalls.
Step 1: Make the Pimento Cheese
Combine grated cheddar, softened cream cheese, and mayo in a medium bowl. Mix with a fork until smooth—don’t overwork it, or it’ll get dense. Fold in pimentos, jalapeño (if using), Worcestershire, garlic powder, cayenne, salt, and pepper. Taste and adjust seasoning. Cover and chill for at least 30 minutes to let flavors meld. Pro tip: Don’t rush the chilling; it helps the cheese set and makes it easier to spread.
Common Mistake: Using cold cream cheese. It’ll clump. Let it sit at room temp for 20 minutes before mixing.
Step 2: Form the Patties
Divide ground beef into four equal portions (170g or 6 oz each). Gently shape into ¾-inch-thick patties, about 4 inches wide. Make a slight indentation in the center to prevent puffing during cooking. Sprinkle both sides generously with salt and pepper just before cooking. Don’t overhandle the meat—it’ll toughen up.
Variation: For a smoky twist, mix ½ tsp smoked paprika into the beef before forming patties.
Step 3: Cook the Patties
For grilling: Preheat grill to medium-high (400°F/200°C). Oil the grates. Cook patties 4–5 minutes per side for medium (160°F/71°C internal temp). For stovetop: Heat a cast-iron skillet over medium-high, add oil, and cook patties 4–5 minutes per side. Listen for a sizzle when they hit the pan—that’s your cue it’s hot enough. Let patties rest 5 minutes to lock in juices.
Common Mistake: Pressing patties while cooking. Don’t do it! You’re squeezing out flavor.
Step 4: Toast the Buns
Spread butter on the cut sides of brioche buns. Toast on the grill or in a skillet over medium heat for 1–2 minutes until golden. Watch closely—they burn fast.
Step 5: Assemble the Burger
Spread a generous layer of pimento cheese (about 2–3 tbsp) on the bottom bun. Place the rested patty on top. The cheese will melt slightly from the patty’s heat—pure magic. Add lettuce, tomato, onion, and pickles. Top with the bun. Serve immediately, with napkins handy.
Variation: For extra decadence, add a fried green tomato slice. It’s a Southern classic that adds crunch and tang.
Cooking Techniques & Science
Why does this burger work so well? It’s all about balance and chemistry. The pimento cheese’s fat content—cheddar, cream cheese, mayo—creates a creamy, melty texture when it hits the hot patty. The Maillard reaction, that glorious browning when beef meets high heat, gives the patty its crusty, savory edge. Don’t rush this step; a good sear locks in juices and amps up flavor.
Pimentos aren’t just pretty. Their slight acidity cuts through the richness of the cheese and beef, keeping each bite from feeling heavy. The Worcestershire sauce? It’s a umami bomb, boosting savoriness without overpowering. When forming patties, that center dimple prevents them from ballooning into meatballs—physics at work, keeping the shape flat and even.
Tools matter too. A cast-iron skillet or heavy grill grates retain heat better, giving you that perfect crust. A meat thermometer takes the guesswork out—160°F/71°C for medium is safe and juicy. No fancy gadgets needed, but a good spatula makes flipping easier.
Storage, Reheating & Make-Ahead Tips
Got leftovers? Store patties and pimento cheese separately in airtight containers in the fridge for up to 4 days. Buns are best fresh, but wrap tightly and store at room temp for a day. Pimento cheese keeps for a week—perfect for spreading on crackers.
Reheat patties in a 350°F/175°C oven for 8–10 minutes to keep them juicy. Microwaves make ‘em rubbery—avoid unless desperate. Toast fresh buns for reheating; stale ones ruin the vibe.
Make-ahead: Prep pimento cheese up to 3 days in advance—it gets better as flavors meld. Form patties a day ahead and refrigerate, covered. Don’t season until cooking to avoid drawing out moisture. You can freeze raw patties for up to 3 months; thaw overnight in the fridge before cooking.
Variations & Substitutions
This burger’s versatile. Wanna switch it up? Try these:
- Spicy Pimento Cheese Burger: Double the jalapeño and add ½ tsp hot sauce to the cheese mix. It’ll wake up your taste buds.
- Vegan Version: Use plant-based ground meat and vegan pimento cheese (see substitutions above). Add avocado slices for richness.
- Low-Carb: Ditch the bun for a lettuce wrap. Double up on pickles for crunch.
- Southern Deluxe: Top with a fried green tomato and a drizzle of hot honey. It’s indulgent and unforgettable.
- Turkey Burger: Swap beef for ground turkey. Add 1 tsp smoked paprika to the meat for depth, and cook to 165°F/74°C.
Each variation shifts the flavor profile. Vegan versions are lighter but less beefy. Spicy options need a cooling side, like coleslaw. Experiment, but keep the cheese generous—it’s the star.
Serving & Pairing Suggestions
Presentation makes this burger pop. Stack it tall: cheese-slathered patty, crisp lettuce, a thick tomato slice, maybe a red onion ring for bite. Serve on a wooden board with pickles fanned out on the side—it’s rustic and inviting. A sprinkle of chopped chives on the pimento cheese adds a fresh, green pop.
Pair with sweet potato fries or a tangy coleslaw to balance the richness. For drinks, a crisp lager or sweet tea screams Southern. Want wine? Go for a light Pinot Noir—it complements the beef without overpowering the cheese. Finish the meal with a peach cobbler or banana pudding for full-on Southern vibes.
Best Time to Serve or Eat This Dish
This burger’s a crowd-pleaser for summer barbecues, when the grill’s hot and friends are gathered. It’s just as good for a cozy fall dinner, paired with a sweater and a fire pit. Weekends are prime—take your time to savor the process and the meal.
It’s not fussy, but it feels special. Perfect for casual get-togethers or a game-day spread. Serve it when you want comfort with a side of swagger.
Conclusion
The pimento cheese burger is more than a meal—it’s a vibe. That melty, spicy cheese oozing into a juicy patty, the crunch of pickles, the soft hug of a brioche bun—it’s Southern comfort at its finest. You don’t need to be a pro chef to nail this; just follow the steps, trust your instincts, and let the ingredients sing.
If the cheese won’t spread smoothly, let it sit at room temp for 10 minutes. If the patty’s too dry, you might’ve overcooked it—check that temp next time. Play with the recipe. Add bacon, swap pickles for pepperoncini, or go wild with a fried egg. This burger’s your canvas.
FAQs
Can I make the pimento cheese ahead of time?
Absolutely. Prep it up to 3 days in advance and store it in the fridge. The flavors deepen over time, making it even tastier. Just give it a quick stir before using.
What if I can’t find pimentos?
No pimentos, no problem. Use jarred roasted red peppers, drained and diced. They’re a touch milder but still bring that sweet, tangy vibe.
How do I keep my burgers juicy?
Don’t overwork the meat when forming patties—it compacts the texture. Cook to 160°F/71°C for medium, and let them rest 5 minutes to redistribute juices. And never, ever press them while cooking.
Can I grill the burgers indoors?
Yup, a cast-iron skillet or grill pan works great. Get it screaming hot, add a little oil, and cook 4–5 minutes per side. You’ll still get that crusty sear.
Is there a lighter version of this burger?
Swap the brioche for a whole-grain bun or lettuce wrap. Use leaner beef (85/15) or turkey, and go easy on the pimento cheese (though that’s the tough part). Pair with a side salad to keep it fresh.
