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Pimento Cheese Burger with bun being placed on top

Pimento Cheese Burgers

These Pimento Cheeseburgers combine the creamy, melty, mildly sweet heat of pimento cheese with a juicy burger!
4.8 from 6 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 burgers
Calories: 894kcal

Ingredients
 

For the pimento cheese:

  • 2 cups shredded sharp cheddar cheese
  • 6 ounces cream cheese
  • 3 Tablespoons mayonnaise
  • 4 ounce jar pimento peppers (drained and chopped)
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Tabasco sauce
  • Salt (to taste)

For the burgers:

  • 1 1/2 lbs ground beef
  • 1 1/2 teaspoons Old Bay Seasoning
  • Fresh black pepper
  • 1 teaspoon salt
  • Pat of butter (optional)

To serve:

  • Sliced tomato
  • Leaf lettuce
  • Sliced red onion

Instructions

  • In a stand mixer or a bowl, combine the cheddar cheese, cream cheese, mayonnaise, pimentos, Old Bay Seasoning, and Tabasco. Blend on medium speed until smooth and creamy. Season with salt to taste.
  • In another bowl, gently combine the ground beef, Old Bay, salt, and pepper. Using your hands, divide the burger meat into four equal sized patties. Press your finger into the center of each patty so there's an indent. This will keep your burgers from doming in the center when cooked.
  • Heat a grill or cast iron skillet over medium high heat. If you're using a cast iron skillet, add a pat of butter and let it melt. Grill or fry the burgers for 4-5 minutes on each side, flipping only once, or until you reach an internal temp of 160 degrees for medium burgers. Add big scoops of the pimento cheese to the top of the burgers and cover for the last two minutes of cooking time to allow the cheese to melt.
  • Meanwhile, butter the sandwich buns and grill them alongside the burgers for about a minute. Serve burgers with slices of lettuce, red onion, tomato, and more pimento cheese if desired.

Notes

For perfect grilled burgers, follow these simple tips
  1. Use your thumb to indent the center- Making an indent in the center of your patty prevents it from puffing up in the center and allows for more even cooking.
  2. Oil your grill grates– Avoid mangling your burgers by starting with clean, oiled grates. You can oil them by spraying with cooking spray (BEFORE lighting the grill), or using a paper towel soaked in vegetable oil to wipe them down (my preferred method).
  3. High heat and minimal flipping: If you want those perfect grill marks, be sure to preheat to medium/high heat and minimize your flipping. The burger has to have time to sit on the grates undisturbed to get the grill mark.
  4. Never press burgers down– Nothing hurts me more than watching someone press their spatula into a burger patty and seeing all those delicious juices run out. We want all those juices in our burgers, not at the bottom of the grill.

Equipment

Lodge 10 inch Cast Iron Skillet
Course Sandwiches and Burgers
Cuisine American
Keyword pimento cheese burger, pimento cheeseburger

Nutrition

Calories: 894kcal | Carbohydrates: 6g | Protein: 46g | Fat: 76g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 225mg | Sodium: 1283mg | Potassium: 623mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1924IU | Vitamin C: 30mg | Calcium: 485mg | Iron: 4mg
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