Imagine biting into a juicy burger that hides a creamy, tangy surprise at its core. Pimento cheese stuffed burgers take the classic American favorite and give it a Southern twist that will make your taste buds dance.
What makes this recipe stand out is the marriage of a perfectly seasoned beef patty with a rich, cheesy filling that melts into every bite, creating a luscious texture contrast you won’t find in ordinary burgers.
This dish is perfect for backyard cookouts, family dinner nights, or even a casual weekend lunch. Anyone who loves bold flavors, comforting cheese, and a little culinary adventure will be thrilled.
The process is straightforward: form the patties, stuff them with pimento cheese, sear them on the grill or stovetop, finish in the oven, and serve on a toasted bun with your favorite toppings.
Why You'll Love This Recipe
Melty Surprise Inside: The pimento cheese melts into the burger, delivering a gooey, flavorful center that turns each bite into a delightful surprise.
Simple Prep, Big Impact: With just a handful of ingredients and a few minutes of hands‑on time, you get a restaurant‑quality dish that impresses without stress.
Versatile Pairings: Whether you love classic lettuce and tomato or crave spicy jalapeños, the burger adapts to any topping or side you prefer.
Family‑Friendly Fun: Kids love the cheesy surprise, while adults appreciate the depth of flavor, making it a crowd‑pleaser for all ages.
Ingredients
For these burgers, the foundation is high‑quality ground beef that holds its shape while staying juicy. The star of the show is the homemade pimento cheese, a blend of sharp cheddar, creamy pepper jack, and tangy pimentos that melt into a silky pocket. Fresh herbs, a dash of spice, and buttery buns round out the flavor profile, ensuring every element contributes to a balanced, indulgent bite.
Main Ingredients
- 1 lb ground beef (80/20)
- 4 soft hamburger buns
- 2 tablespoons unsalted butter, softened
Pimento Cheese Filling
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded pepper jack cheese
- ¼ cup diced pimento peppers (drained)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
Seasonings & Extras
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Optional: sliced pickles, lettuce, tomato for serving
These ingredients work together to create a burger that’s juicy, cheesy, and slightly tangy. The 80/20 beef ratio ensures moisture while the cheeses provide melt and flavor depth. The pimento peppers add a subtle sweet‑pepper bite, and the mayo‑mustard blend keeps the filling creamy without being greasy. Seasonings enhance the meat without overpowering the cheese, while the buttered buns give a golden, buttery finish.
Step-by-Step Instructions
Preparing the Burger Patties
In a large bowl, gently break up the ground beef. Add garlic powder, onion powder, salt, and pepper, then mix just until combined—over‑mixing can make the patties tough. Divide the meat into eight equal portions, shaping each into a thin disc about 3 inches wide and ½ inch thick.
Making the Pimento Cheese Filling
While the meat rests, combine shredded cheddar, shredded pepper jack, diced pimentos, mayonnaise, and Dijon mustard in a medium bowl. Stir until a uniform, slightly sticky mixture forms. The mayo binds the cheeses together, while the mustard adds a subtle zing that lifts the overall flavor.
Assembling & Cooking
- Create a cheese pocket. Place a heaping tablespoon of the pimento cheese in the center of four of the meat discs. Top each with another disc, sealing the edges by gently pinching them together. This traps the cheese inside a neat pocket.
- Preheat the grill or skillet. Heat a grill to medium‑high (about 400°F) or a cast‑iron skillet over medium‑high heat for 3–4 minutes. Add a thin drizzle of oil if using a skillet; the grill provides natural grill marks.
- Sear the burgers. Place the stuffed patties on the hot surface. Cook without moving for 4 minutes, allowing a caramelized crust to form. Flip once and sear the other side for an additional 3‑4 minutes.
- Finish in the oven. Transfer the skillet to a pre‑heated 375°F oven, or move the grilled burgers to a baking sheet and bake for 6–8 minutes. The internal temperature should reach 160°F, and the cheese should be fully melted.
- Toast the buns. While the burgers finish, spread softened butter on the cut sides of each bun and toast them on the grill or in a hot pan until golden, about 1‑2 minutes.
Finishing & Serving
Remove the burgers from heat and let them rest for 3 minutes; this keeps the juices inside and prevents the cheese from spilling out prematurely. Assemble each burger with your favorite toppings—crisp lettuce, sliced tomato, and pickles work beautifully. Serve immediately while the cheese is still molten and the buns are buttery.
Tips & Tricks
Perfecting the Recipe
Keep the meat cold. Chill the ground beef for 15 minutes before shaping. Cold meat holds its shape better and yields a juicier patty.
Don’t over‑mix. Gentle handling prevents the protein fibers from tightening, which would make the burgers dense.
Seal the edges well. Pinch the patty edges tightly around the cheese to avoid leaks during cooking.
Flavor Enhancements
Add a splash of Worcestershire sauce to the meat mixture for an umami boost. Finish each burger with a drizzle of hot honey or a few dashes of smoked paprika for a subtle sweet‑smoky note.
Common Mistakes to Avoid
Avoid pressing the patties with a spatula while they cook; this squeezes out the juices and can cause the cheese to escape. Also, don’t skip the resting period—cutting too early releases all the melt‑in‑the‑center cheese onto the plate.
Pro Tips
Use a meat thermometer. Checking for 160°F guarantees safe, perfectly cooked burgers without guessing.
Grill with indirect heat. After searing, move the burgers to a cooler part of the grill to finish cooking evenly without burning the exterior.
Make extra filling. Leftover pimento cheese can be used as a dip for fries or as a spread for sandwiches.
Variations
Ingredient Swaps
Swap the beef for ground turkey or a blend of pork and beef for a richer flavor. Use smoked gouda instead of cheddar for a deeper, smoky profile. For a spicy kick, stir a teaspoon of chipotle adobo sauce into the pimento cheese.
Dietary Adjustments
For a gluten‑free version, choose certified gluten‑free buns or serve the patties on lettuce wraps. Make the filling dairy‑free by substituting cheddar with a sharp vegan cheese and using vegan mayo. Keto diners can replace the buns with low‑carb cloud bread or portobello mushroom caps.
Serving Suggestions
Pair the burgers with sweet potato fries, a corn‑on‑the‑cob salad, or a simple coleslaw to balance the richness. A cold, crisp beer or a sparkling lemonade complements the creamy interior perfectly.
Storage Info
Leftover Storage
Allow the burgers to cool to room temperature, then place them in an airtight container. Refrigerate for up to 3 days. If you anticipate a longer wait, wrap each patty tightly in plastic wrap, then foil, and freeze for up to 2 months. The cheese filling stays creamy when reheated properly.
Reheating Instructions
Reheat in a 350°F oven, covered with foil, for 12‑15 minutes until the interior reaches 165°F. For a quicker option, microwave on medium power for 1‑2 minutes, adding a splash of broth to keep the meat moist, and stir the cheese filling before serving.
Frequently Asked Questions
This pimento cheese stuffed burger blends juicy beef, melty Southern cheese, and a buttery bun into a single unforgettable bite. You now have every detail—from ingredient selection to storage—so you can master the recipe and adapt it to any palate. Feel free to experiment with toppings, spices, or alternative proteins; the core technique stays the same. Serve it hot, share it wide, and enjoy the delicious twist on a timeless classic!
