Southern Pimento Cheese Burger Recipe

Topped with a southern favorite, Pimento Cheese, this Southern Pimento Cheese Burger is over the top. A basic ground beef burger gets a flavor explosion when topped with a mixture of cheddar cheese, mayo, cream cheese, and pimentos.

It’s insanely creamy and oozing with cheese to the point that the entire burger gets completely covered in a blanket of cheesy goodness.

To make them, you start with a simple homemade beef patty made from ground chuck, some Worcestershire sauce, and salt and pepper. Grill them until nearly done and then top with enough pimento cheese to make a serious mess.

This is a need a whole stack of napkins kind of burger. And maybe a few wet wipes too.

What Type of Ground Beef To Use?

I recommend using ground chuck (80/20) or an 85/15 lean ground beef. They both have enough fat in it to produce a really flavorful and juicy burger. If you use ground beef that is too lean, your burgers will be dry and tough and lacking in flavor.

How To Serve Southern Pimento Cheese Burgers

I’ve just added lettuce to keep it simple, but bacon and onion would also be delicious. Serve with some Buttermilk Coleslaw and Root Beer Baked Beans for an amazing southern cookout.

Recipe Tips

• The pimento cheese can be made up to 5 days in advance. Wrap well with plastic wrap and refrigerate until needed.
• This recipe has just a touch of cayenne pepper in the pimento cheese. To make it spicier, double the amount of cayenne or add a finely diced jalapeno pepper to the pimento cheese.
• Be sure not to overcook the burgers. An instant-read thermometer is helpful. For medium, cook until burgers reach a temperature of 140 to 145 degrees F.

What To Do With Leftover Pimento Cheese

Leftover pimento cheese can be used to make sandwiches or as a dip for corn chips or fritos. Or try one of these recipes: Pimento Cheese Pizza, Pimento Cheese Omelet, or Pimiento Cheese Spirals.

Great Sides To Serve With Burgers

• The BEST Corn on the Cob
• Barbecue-Ranch Cornbread Salad
• Easy Macaroni Salad
• Southern Potato Salad
• Marinated Cucumber Tomato and Onion Salad

Pimento Cheese Burger

By Christin Mahrlig

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

Servings: 4 -5

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A Southern-style burger topped with extra creamy and cheesy pimento cheese.

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Ingredients

• ▢ 6 ounces shredded sharp Cheddar cheese
• ▢ 4 ounces shredded Monterey Jack cheese
• ▢ 3 tablespoons mayonnaise
• ▢ 3 tablespoons cream cheese,, softened
• ▢ 1 (4-ounce) jar diced pimientos,, may not need whole jar, drained well
• ▢ 1/8 teaspoon cayenne pepper
• ▢ 1.25 pounds ground chuck
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper
• ▢ red leaf lettuce
• ▢ 4 burger buns,, toasted if desired

Instructions 

• To make pimento cheese, combine cheeses, mayonnaise, cream cheese, pimentos, and cayenne pepper in a medium bowl and mix together well using a wooden spoon. Note: I use about 3/4 of the jar of pimentos, but you can use the whole jar if desired. Refrigerate until needed.
• Gently work the Worcestershire sauce, salt and pepper into the ground chuck. Shape into 4 or 5 patties, depending on how large you want them. Make a depression in the center of each patty. They will cook flatter and become less dome-shaped.
• Grill burgers on a grill or grill pan for about 4-6 minutes per side. About a minute or two short of cooking time, top each burger with about 1/4 cup of pimento cheese to give it time to melt.
• To serve, place a leaf of lettuce on the bottom of a bun and top with burger.

Notes

The pimento cheese can be made up to 5 days in advance and refrigerated until needed.

Nutrition

Calories: 879kcal | Carbohydrates: 26g | Protein: 47g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 184mg | Sodium: 1462mg | Potassium: 579mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1579IU | Vitamin C: 30mg | Calcium: 616mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted June 7, 2014.