There are plenty of recipes online that claim to be “the best.” Rarely do I find that description to be true. These burgers though — they truly are the best pimento cheeseburgers.
What makes these the best pimento cheeseburgers? Well, it starts with the homemade pimento cheese; which is, in and of itself, the perfect snack. Try it on crackers, it’s delicious!
Then, we’ll infuse just a hint of smoke into the burgers, and then serve them on a sesame bun with spicy slaw, pickled red onions AND crispy fried onions.
Jump to RecipeWhat Is Pimento Cheese Made Of?
Pimento cheese is a fan favorite in the South. You’d be hard pressed to find a potluck or family gathering that doesn’t include this Southern delicacy, and for good reason; it’s delicious.
So, what’s in pimento cheese? Well the staples of any pimento cheese recipe are extra sharp cheddar cheese, quality mayonnaise, and pimentos. After that, there’s countless variations of pimento cheese.
In my recipe, I substitute the pimento pepper for roasted red pepper. The pimento pepper and the bell pepper are similar, and both work well. I just think the roasted red peppers are more flavorful, and really set this cheese apart.
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What Does Pimento Cheese Taste Like?
Pimento cheese is slightly tangy, with a smooth texture. It can be a bit spicy, depending on what has been added to the cheese. My recipe is pretty mild, just based on what most people prefer.
When I make pimento cheese for a group that likes things a bit spicier, I double the red pepper flakes and add in some chopped pickled jalapeño.
Tips For Making The Best Pimento Cheeseburgers
- Meat: I’ve listed ground beef in the ingredients, use what you like best. For these burgers, I like to use an 85/15 blend of ground chuck. That’s pretty lean, but the cheese spread will add some fat content to the burgers.
- Cheese: Do yourself a favor and grate your own cheese. The pre-shredded cheese doesn’t melt nearly as well and it’s more expensive.
- Assembly: It’s important to dress the bottom bun with the slaw, then add the burger on top of it. This keeps the bottom bun from getting soggy from the burger drippings.
How to Make Pimento Cheese Burgers
Prep Time: 20 mins | Cook Time: 20 mins | Serves: 4
Ingredients
Burgers:
2 lbs ground beef, made into 4 patties
1 tbsp kosher salt
1 tbsp fresh cracked black pepper
½ cup pickled red onions
1 cup crispy fried onions
4 buns
Pimento Cheese:
8 oz extra sharp cheddar cheese, grated
8 oz. diced pimentos, drained (or diced roasted red peppers)
â…“ cup mayonnaise
3 oz cream cheese, room temperature
½ tsp kosher salt
½ tsp fresh cracked pepper
½ tsp garlic powder
½ tsp smoked paprika
½ tsp red pepper flakes
1 tsp Worcestershire Sauce
Spicy Slaw:
1 ½ cup green cabbage, chopped
½ cup purple cabbage, chopped
1 cup fresh Italian flat leaf parsley, roughly chopped
1 medium jalapeno, finely grated
1 tsp kosher salt
1 ½ tsp apple cider vinegar
Directions
Step 1: Light grill and set up for indirect cooking at a medium high heat: 285° – 300°F. Add one chunk of pecan wood to the hot coals. Alternatively, if using a gas grill, make an aluminum foil packet and fill with oak wood chips. Poke holes in the packet, and place above an active burger, allowing the chips to smolder.
Step 2: While the grill is preheating, and clean smoke is being established, lightly season the patties with salt and pepper or seasoning of your choice.
Step 3: Place the burgers on the grill grates over indirect heat. Close the grill lid, and allow the burgers to smoke for 15 minutes.
Step 4: While the burgers are smoking, combine all ingredients for the pimento cheese into a large bowl, and set aside. In a separate bowl, mix together all ingredients for the slaw.
Step 5: After 15 minutes, top each burger patty with the desired amount of pimento cheese. Close the grill lid and allow the cheese to melt for five minutes.
Step 6: While the cheese is melting, place an equal portion of the slaw on the bottom of each bun.
Step 7: Remove the burgers from the grill when they have reached desired doneness, as indicated by a reliable instant read thermometer, and place on the slaw dressed bottom buns. Dress the burgers with pickled red onions and crispy fried onions and serve hot.
Ingredients
- 2 lbs ground beef formed into four patties
- 1 tbsp kosher salt
- 1 tbsp fresh cracked black pepper
- ½ cup pickled red onions
- 1 cup crispy friend onions
- 4 buns
Pimento Cheese
- 8 oz extra sharp cheddar cheese grated
- 8 oz pimento peppers or two roasted red bell peppers diced and drained
- â…“ cup mayonnaise
- 3 oz cream cheese room temperature
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
- ½ tsp garlic power
- ½ tsp smoked paprika
- ½ tsp red pepper flakes
- 1 tsp Worcestershire sauce
Spicy Slaw
- 1½ cups green cabbage chopped
- ½ cup purple cabbage chopped
- 1 cup fresh Italian flat leaf parsley roughly chopped
- 1 medium jalapeño, grated
- 1 tsp kosher salt
- 1½ tsp apple cider vinegar
Instructions
- Light grill and set up for indirect cooking at a medium high heat: 285° – 300°F. Add one chunk of pecan wood to the hot coals. Alternatively, if using a gas grill, make an aluminum foil packet and fill with oak wood chips. Poke holes in the packet, and place above an active burger, allowing the chips to smolder.
- While the grill is preheating, and clean smoke is being established, lightly season the patties with salt and pepper or seasoning of your choice.
- Place the burgers on the grill grates over indirect heat. Close the grill lid, and allow the burgers to smoke for 15 minutes.
- While the burgers are smoking, combine all ingredients for the pimento cheese into a large bowl, and set aside. In a separate bowl, mix together all ingredients for the slaw.
- After 15 minutes, top each burger patty with the desired amount of pimento cheese. Close the grill lid and allow the cheese to melt for five minutes.
- While the cheese is melting, place an equal portion of the slaw on the bottom of each bun.
- Remove the burgers from the grill when they have reached desired doneness, as indicated by a reliable instant read thermometer, and place on the slaw dressed bottom buns. Dress the burgers with pickled red onions and crispy fried onions and serve hot.