Let me tell you about the burger that changed my life. It wasn’t at some fancy gastropub or trendy food truck – it was at a roadside diner somewhere between Charleston and Savannah, where the pimento cheese oozed like liquid gold over a crusty beef patty. That first messy bite convinced me: this isn’t just a burger, it’s a Southern hug on a bun.
Now I make my version at home, and friends, I’m about to let you in on all my secrets. We’re talking homemade pimento cheese so good you’ll want to eat it with a spoon, patties with that perfect caramelized crust, and buns toasted in butter until they sing. This is the kind of meal that turns ordinary weeknights into something special – no fancy skills required, just good ingredients and a little bit of love.
Craving a delicious Pimento Cheese Burger? You've come to the right spot! From Burgers favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why This Recipe Works
- That first bite magic: There’s something alchemical about how the tangy, creamy pimento cheese melts into the juicy beef – it’s like they were made for each other.
- Your kitchen, your rules: Want it spicier? Add more cayenne. Prefer it smoky? Toss in some paprika. This recipe is your playground.
- Weeknight warrior: The cheese can be made ahead (it actually gets better after a day), and the burgers cook in minutes. Gourmet flavor without the fuss.
The Story Behind the Sauce
Pimento cheese has been called the “pâté of the South,” and when some genius decided to slap it on a burger, culinary history was made. This combo likely started in those homey Southern diners where comfort food reigns supreme – the kind of places where the Sweet Tea flows like water and the portions could feed a small army. The marriage of two Southern staples created what might be the most comforting handheld meal this side of the Mason-Dixon line.
Essential Ingredients & Tools
Ingredients for the Pimento Cheese
- 8 oz sharp cheddar cheese (grate it yourself – pre-shredded contains anti-caking agents that make the texture grainy)
- 4 oz cream cheese (let it soften on the counter – microwaving can create hot spots that ruin the emulsion)
- 1/3 cup mayonnaise (Duke’s if you can find it – that extra tang balances the richness)
- 4 oz jarred diced pimentos (drain these thoroughly – excess liquid makes the spread watery)
- 1 tsp Worcestershire sauce (the umami booster)
- 1/2 tsp garlic powder (more even distribution than fresh garlic here)
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (adjust to your heat preference)
- 1/4 tsp smoked paprika (optional but adds depth)
- 1/4 tsp kosher salt (it dissolves better than table salt)
- 1/4 tsp freshly ground black pepper
Ingredients for the Burger Patties & Assembly
- 1.5 lbs ground beef (80/20 blend – the 20% fat keeps burgers juicy)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp vegetable oil (or canola oil – high smoke point is key)
- 4 brioche buns (or potato buns if unavailable)
- 2 tbsp butter (for toasting – salted or unsalted both work)
- Optional toppings: Crispy bacon, thinly sliced red onion, dill pickles, lettuce, tomato
Tools You’ll Need
- Box grater (the large holes work best for cheese)
- Mixing bowls (one medium for cheese, one small for spices)
- Cast iron skillet (or heavy stainless steel if you don’t have cast iron)
- Instant-read thermometer (a $10 investment that prevents overcooking)
- Sturdy spatula (thin, flexible ones can’t handle the sear)
Serves: 4 | Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins
How to Make Pimento Cheese Burger
Step 1: Crafting the Pimento Cheese
In a medium bowl, beat the 4 oz softened cream cheese and 1/3 cup mayonnaise until completely smooth – about 2 minutes of vigorous stirring. This creates the creamy base that’ll hold everything together. Gently fold in the 8 oz freshly grated cheddar (the friction of grating helps it melt better), 4 oz drained pimentos, 1 tsp Worcestershire, and all the spices. Chill for at least 30 minutes – this resting time allows the flavors to marry and the cheese to firm up for perfect spreading consistency.
Why it matters: Cold cheese spreads neatly but melts beautifully when it hits the hot patty. Room temperature cheese would turn greasy.
Step 2: Forming the Perfect Patties
Divide the 1.5 lbs ground beef into 4 equal portions (about 6 oz each). Handle the meat as little as possible – overworking compacts the proteins, leading to tough burgers. Shape into ¾-inch-thick patties slightly wider than your buns (they’ll shrink by about ½ inch). Press a thumbprint indentation (about ½-inch deep) into the center of each patty – this prevents the dreaded burger bulge during cooking.
Why it matters: The indentation compensates for uneven cooking – edges contract faster than centers. Season just before cooking to avoid drawing out moisture.
Step 3: Achieving Burger Nirvana
Heat your cast iron skillet over medium-high heat for 3 minutes until properly hot. Add 1 tbsp oil – it should shimmer but not smoke. Place patties in the skillet and don’t touch them for 3-4 minutes. This undisturbed contact creates the Maillard reaction – that beautiful brown crust full of complex flavors. Flip once, cooking to 130°F for medium (145°F for medium-well). Let rest 5 minutes – this allows juices to redistribute.
Why it matters: Pressing burgers squeezes out precious juices. Resting prevents a dry first bite.
Step 4: Bun Alchemy
While patties rest, butter the cut sides of the 4 brioche buns with 2 tbsp butter and toast in the same skillet over medium heat for 1-2 minutes until golden. The slight crunch provides textural contrast to the creamy cheese.
Step 5: The Grand Assembly
Place each rested patty on the bottom bun. Top with a generous scoop of chilled pimento cheese – the residual heat will soften it slightly without making it runny. Add optional toppings (I recommend bacon and pickles for salty crunch). Serve immediately with plenty of napkins.
Pro Technique
The Maillard Mastery
That perfect crust isn’t just about high heat – it’s about patience. Preheat your skillet properly (a drop of water should dance, not evaporate instantly), then lay the patties down with confidence. No pressing, no peeking for the first 3-4 minutes – this uninterrupted contact is what builds flavor.
The Cold Cheese Paradox
Chilled pimento cheese is non-negotiable. Spread it straight from the fridge onto the hot patty – the slight melt from the burger’s heat creates luxury without grease. Room-temperature cheese breaks too quickly, becoming an oily mess.
Storage & Freshness Guide
Pimento Cheese
Stores beautifully in an airtight container for 5 days in the fridge. The flavors actually intensify after 24 hours. If separation occurs, stir vigorously to re-emulsify.
Raw Patties
Freeze individually between parchment paper for up to 3 months. Thaw overnight in the fridge before cooking. Never refreeze thawed meat.
Cooked Burgers
Keep for 2 days refrigerated. Reheat gently in a 300°F oven for 10 minutes – microwaving turns them rubbery.
Nutrition Profile
This is indulgent comfort food, but balanced with quality protein and calcium. For lighter versions, see variations below.
Calories: 850 | Protein: 45g | Carbs: 40g | Fat: 55g | Fiber: 2g
Ingredient Variations and Their Impact
- Pepper Jack Heat
- Swap: Replace half the cheddar with Pepper Jack cheese.
- The jalapeño kick cuts through richness beautifully. Pro tip: Add 1 tbsp diced pickled jalapeños for extra tang.
- Turkey Twist
- Swap: Use 93% lean ground turkey mixed with 1 tbsp olive oil per pound.
- Lighter but needs moisture help. Pro tip: Add 1 tsp smoked paprika to mimic beef’s depth.
- Smoky Gouda Dream
- Swap: Substitute smoked Gouda for cheddar.
- Adds campfire vibes. Pro tip: A ½ tsp liquid smoke amplifies the effect.
- Gluten-Free Option
- Swap: Use sturdy gluten-free buns or butter lettuce wraps.
- Pro tip: Toast GF buns lightly to prevent crumbling.
Perfect Pairings
Complementary Dishes
- Vinegar Slaw: The sharp acidity cuts through the burger’s richness while the crunch contrasts the creamy cheese. Toss shredded cabbage with Apple Cider vinegar, a pinch of sugar, and celery seed.
- Crispy Smashed Potatoes: Golden, crunchy exteriors with fluffy centers – perfect for swiping through leftover pimento cheese.
Drinks
- Hoppy IPA: The bitterness contrasts the fat while citrus notes highlight the cheese’s tang. Try a Session IPA for lower alcohol.
- Sweet Tea: The Southern staple – add a lemon wedge to brighten each sip between bites.
Something Sweet
- Peach Hand Pies: Warm, flaky pastry with juicy peaches echoes the pimento’s subtle sweetness. Serve with Vanilla Ice Cream.
- Bourbon Chocolate Milkshake: Decadent but balanced – the bourbon’s oakiness mirrors the smoked paprika.
FAQs
- Can I use pre-shredded cheese?
- Technically yes, but the anti-caking agents make the texture grainy. Fresh grating takes 2 extra minutes for vastly superior results.
- How do I prevent dry burgers?
- Use 80/20 beef, handle gently, never press while cooking, and always let them rest. Temperature control is key – invest in that thermometer.
- Can I grill these?
- Absolutely! Get your grill screaming hot (450-500°F) for perfect char. Keep a spray bottle handy for flare-ups from the fatty beef.
The Ultimate Pimento Cheese Burger: A Love Letter to Southern Comfort
Make the ultimate Pimento Cheese Burger with my easy recipe! Juicy patties, creamy homemade pimento cheese, and buttery buns create pure comfort. Try it tonight!
Ingredients
For the Pimento Cheese
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8 oz sharp cheddar cheese (freshly grated)
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4 oz cream cheese (softened)
-
1/3 cup mayonnaise
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4 oz jarred diced pimentos (drained)
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1 tsp Worcestershire sauce
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
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1/4 tsp cayenne pepper
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1/4 tsp smoked paprika
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1/4 tsp kosher salt
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1/4 tsp black pepper
For the Burgers
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1.5 lbs ground beef (80/20)
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1 tsp kosher salt
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1 tsp black pepper
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1 tbsp vegetable oil
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4 brioche buns
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2 tbsp butter
Instructions
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Beat 4 oz cream cheese and 1/3 cup mayo until smooth. Fold in 8 oz cheddar, 4 oz pimentos, and spices. Chill 30 mins.01
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Gently form 1.5 lbs beef into 4 patties with thumbprint indentations. Season just before cooking.02
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Heat 1 tbsp oil in skillet over medium-high. Cook patties 3-4 mins per side until 130°F internal.03
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Toast 4 buns with 2 tbsp butter in same skillet 1-2 mins until golden.04
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Assemble burgers with pimento cheese and desired toppings.05
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