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A pimento cheese burger recipe transforms a classic comfort meal into a Southern masterpiece with every bite—where smoky cheddar swirls meet perfectly seasoned beef. This isn’t your average burger; it’s a celebration of bold flavors that balance creamy, spicy pimento cheese with juicy patties and toasted buns.
The secret lies in the sauce: sharp cheddar, tangy pimentos, and just enough mayo to bind it all together, creating a spread that’s impossible to resist.
What sets these burgers apart is the technique—whether grilling over charcoal for that signature smoky aroma or pan-frying for quick, crispy edges. The pimento cheese isn’t just a topping; it’s the star, slathered generously between patties and on the toasted bun for maximum flavor impact.
I’ve perfected this recipe over years of Southern cookouts, ensuring the patties stay juicy while the cheese melts into a velvety, slightly spicy blanket around each bite.
By the time you assemble these burgers, you’ll have a dish that’s rich, satisfying, and packed with texture—crispy buns, tender beef, and that unmistakable creamy-spicy bite of pimento cheese.
It’s the kind of meal that turns a simple lunch into a memorable experience, especially when paired with tangy pickles and a side of classic coleslaw. Let’s build these step by step for a burger that tastes like a Southern tradition.
This recipe delivers on every promise: juicy patties, a sauce that’s creamy yet bold, and a method that’s foolproof whether you’re grilling or cooking indoors. The result? A burger that’s worth every bite—and every second of prep. Ready to make it?
Ingredients for pimento cheese burger
Four juicy patties, two bold sauces, and the perfect Southern combo for a standout burger feast.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor preferred |
| Mayonnaise 🥛 | ½ cup | Duck or avocado oil preferred |
| Pimento-Stuffed Olives 🫒 | ½ cup | Chopped, drained well |
| Yellow Onion 🧅 | ½ whole | Finely diced, white preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Hamburger Buns 🍞 | 4 whole | Potato buns for extra heartiness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For patty seasoning |
| Worcestershire Sauce 🍶 | 1 tbsp | For patty seasoning |
| Dijon Mustard 🌶️ | 1 tbsp | For patty seasoning |
| Kosher Salt 🧂 | 1 ½ tsp | For patty seasoning |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | ½ tsp | For patty seasoning |
| Butter 🧈 | 2 tbsp | Unsalted, for bun toasting |
| Pickle Chips 🥒 | ½ cup | For serving, optional garnish |
The beef is where it starts—80/20 ground chuck keeps patties juicy without overpowering the cheese. Costco or Whole Foods carry the best quality, but any reputable butcher will have it. For the cheddar, sharp varieties like Pepper Jack or Colby Jack add depth, but classic sharp cheddar works too. The pimento olives are non-negotiable—they bring that unmistakable tang. Drain them well to avoid a soggy sauce. Trader Joe's carries a great jarred version if fresh olives aren’t available.
No pimento olives? Pickled jalapeños at half the amount add heat without the texture. Subbing mayo? Greek yogurt cuts richness but loses creaminess. For the patty seasoning, smoked paprika is key—skip it, and you lose that signature Southern smokiness. The Worcestershire and Dijon mustard are optional but elevate the patties from basic to bold. If you’re grilling, pat the patties to 3/4-inch thickness for even cooking. For pan-frying, medium-high heat prevents drying.
Pimento cheese keeps 5 days in the fridge, sealed tightly. For best texture, whip in an extra tablespoon of mayo before storing. Patties can be shaped and refrigerated 24 hours or frozen 2 months. Toast buns with butter right before serving—they’ll stay crispy longer. Double the recipe and freeze half the patties for future cookouts. The cheese sauce reheats beautifully, so make extra for sandwiches.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s literally three steps: brown the beef, mix the cheese spread, and slap it together. The olives and onion add zero fuss—just chop, blend, and go.
- Cheese Spread Magic: That sharp cheddar and mayo combo? It’s like a creamy, tangy hug in every bite. The pimento olives bring a briny kick that makes these burgers ridiculously more interesting than your average patty.
- Tailgate or Tuesday: Honestly, I make these for everything—backyard football games, lazy Sundays, or when I’m too tired to plan dinner. They’re hearty enough for a crowd but simple enough for when it’s just me and a movie night.
- Budget-Friendly Feast: Ground beef and cheddar stretch far, and I always end up with leftovers that taste just as good cold the next day. Plus, pimento olives last forever, so I’m never scrambling for extra toppings.
Step-by-step instructions for pimento cheese burgers
This method delivers perfectly juicy patties with a creamy, smoky pimento cheese swirl that ties everything together.
Prepare the Pimento Cheese Filling
In a medium bowl, combine the 1.5 cups sharp cheddar cheese, 0.5 cup mayonnaise, 0.5 cup chopped pimento-stuffed olives, 0.5 whole yellow onion (finely diced), and 3 cloves garlic (minced). Mix thoroughly until the cheese melts slightly and the mixture becomes creamy. This should take about 2-3 minutes of stirring. The texture should be thick but spreadable—if it's too stiff, add 1 teaspoon of water to loosen it.
Season the mixture with 1 teaspoon kosher salt, 0.5 teaspoon smoked paprika, and 0.5 teaspoon ground black pepper. Taste and adjust seasoning if needed—the pimento olives add a briny depth, so balance is key. Cover the bowl and refrigerate while you prepare the patties. This filling will keep well for up to 2 hours, making it ideal for meal prep.
Form and Season the Patties
Divide the 1.5 lb ground beef into 4 equal portions, each weighing about 6 ounces. Gently shape each portion into a ¾-inch thick patty, using your hands to form a slight dimple in the center. This prevents bulging during cooking. Place the patties on a plate and let them rest for 10 minutes at room temperature—this ensures even cooking.
In a small bowl, mix the 1 tablespoon extra-virgin olive oil, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 0.5 teaspoon kosher salt, and 0.5 teaspoon ground black pepper. Brush this mixture evenly over both sides of each patty. The oil helps create a crispy crust, while the Worcestershire and Dijon add depth. Let the patties sit for another 5 minutes to absorb the flavors before cooking.
Cook the Patties to Juicy Perfection
Heat a skillet or grill over medium-high heat until it's hot enough to sear the patties without smoking. Add the patties and cook for 3-4 minutes per side for medium doneness, or until the internal temperature reaches 160°F on a meat thermometer. Avoid pressing the patties with a spatula—this squeezes out juices and makes them dry. Instead, let them develop a deep brown crust on the outside while staying tender inside.
During the last 30 seconds of cooking, make a small pocket in the center of each patty by gently pressing down with a spatula. Quickly spoon 1-2 tablespoons of the pimento cheese mixture into each pocket. This creates the signature swirl that keeps the cheese warm and gooey while the patty finishes cooking. If the cheese oozes out, simply spread it evenly over the patty before serving.
Toast the Buns and Assemble the Burgers
While the patties cook, lightly toast the 4 hamburger buns in a dry skillet over medium heat for 1-2 minutes per side, or until golden brown. Brush the insides of the buns with 2 tablespoons melted butter for extra richness. The butter should be fully melted but not hot—just warm enough to spread easily.
Assemble the burgers by placing a cooked patty on the bottom bun. Top with the remaining pimento cheese (if any didn't make it into the pockets) and finish with 0.5 cup pickle chips for a tangy crunch. Serve immediately while the patties are still juicy and the cheese is warm. The contrast of the crispy bun, smoky cheese, and savory patty makes every bite irresistible.
Pro Tips For Making Pimento Cheese Burger
- DON’T SKIP THE ONION SOAK: I learned this the hard way—raw yellow onion in pimento cheese tastes like a sad, watery afterthought. Dice it fine, then toss the pieces in ice water for 10 minutes before draining. The bitterness mellows out, and the texture stays crisp instead of turning to mush when mixed with mayo.
- GRIND THE CHEESE FIRST: Sharp cheddar in chunks? No thanks. Pulse it in a food processor for 10-15 seconds until it’s crumbly but not paste—this melts evenly into the mayo without clumping. (Yes, even if you’re tempted to just shred it by hand.)
- HOLD THE BURGER AT 160°F: Ground beef’s safe at 160°F, not 165°F—especially for burgers where you’re packing in cheese and sauce. A meat thermometer is your friend here; overcooking dries out the patties faster than you can say “pimento cheese overload.”
- MAKE THE CHEESE SAUCE A DAY AHEAD: The flavors in pimento cheese deepen if you mix the mayo, cheese, olives, and onion 24 hours early. The olives soften slightly, the cheese mellows, and you won’t be scrambling to assemble everything while the burgers cook. (Trust me, your future self will high-five you.)
Serving suggestions for this dish
Classic Southern Sides
Nothing pairs better with pimento cheese burgers than creamy coleslaw—toss 4 cups shredded cabbage and 2 carrots with ½ cup mayo, 1 tbsp apple cider vinegar, and 1 tsp celery seed.
The tang cuts through the richness perfectly. For extra crunch, add ¼ cup chopped pecans or pickle spears on the side. 🥬
Crispy Onion Rings
For a Southern diner vibe, serve homemade onion rings with a side of spicy mayo (mix ½ cup mayo with 1 tbsp hot sauce and 1 tsp smoked paprika).
Slice 2 large sweet onions into ¼-inch rings, dip in flour → beaten egg → panko breadcrumbs, and fry at 350°F for 2-3 minutes per batch until golden. Keep warm in a 200°F oven while serving.
Sweet Tea & Iced Tea
Southern burgers demand sweet tea—brew 4 black tea bags in 4 cups hot water, then stir in ½ cup sugar and 1 cup lemon juice. Chill for 2 hours before serving over ice.
For a modern twist, try peach iced tea (steep 2 tea bags with 1 sliced peach in hot water, then sweeten and chill). 🍹
Pickle & Jalapeño Garnishes
Add a pickle spear on the side for that classic crunch, or slice ½ cup dill pickles into thin rounds for topping. For heat lovers, serve jalapeño slices with sriracha aioli (mix ½ cup mayo with 1 tbsp sriracha and 1 minced garlic clove).
The acidity balances the creamy cheese beautifully.
Cornbread or Hushpuppies
Swap the bun for cornbread—mix 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 egg, and 1 cup buttermilk, then bake at 375°F for 15-18 minutes.
For extra decadence, serve hushpuppies (deep-fry 1 cup cornmeal batter with 1 diced bell pepper and 2 tbsp chopped parsley) alongside. These sides soak up every last bit of cheese sauce. 🌽
Nutrition facts
Frequently asked questions
Can I make pimento cheese ahead of time for these burgers?
The pimento cheese sauce keeps beautifully for 5 days in the fridge when stored in an airtight container. For best texture, stir in an extra 1 tablespoon of mayo before refrigerating. The flavor actually improves overnight as the spices meld together. Just give it a quick whisk before using to restore creaminess.
What's the best way to prevent dry patties?
Use 80/20 ground beef for maximum juiciness, and never press the patties while cooking. The fat keeps them moist while the crust forms. Also, let the patties rest for 10 minutes at room temperature before cooking—this ensures even doneness. For extra insurance, cook them on medium-high heat for just 3-4 minutes per side.
Can I make these burgers vegetarian?
Swap the beef for beyond meat or Impossible patties (both work well with the pimento cheese). For a more traditional Southern approach, try black bean burgers or crumbled sausage mixed with breadcrumbs. Just reduce cooking time by 1 minute per side to avoid overcooking the plant-based patties.
How do I keep the cheese from oozing out of the patties?
Make the pocket in the patty only during the last 30 seconds of cooking, and use a cool spatula to avoid melting the cheese too quickly. If it starts oozing, simply spread it evenly over the patty before assembling. For extra stability, chill the patties for 10 minutes after shaping but before cooking.
What's the best way to reheat leftovers?
Reheat patties in a 350°F oven for 5-7 minutes to maintain juiciness, then add fresh pimento cheese when reassembling. For buns, warm them in the oven too—just 2 minutes at 350°F keeps them crispy. Never microwave, as it makes the buns soggy and the cheese rubbery.