Topped with a southern favorite, Pimento Cheese, these burgers are 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.
Pimento Cheese Burger
- 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
- 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 ccoking 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.
Pimento Cheese Burgers go great with Corn on the Cob. Check out the best way to cook Corn on the Cob in the video below.