Updated
I’m officially obsessed with these Pimento Cheeseburgers. Juicy, perfectly seasoned ground chuck patties paired with that irresistible, creamy pimento cheese—it’s a match made in burger heaven. I like to keep things simple: a bed of crispy lettuce, maybe a few classic condiments, and that’s it. For me, the best burgers let the patty do the talking. But if you’re a toppings fanatic, go wild! Just promise me you won’t skip the pimento cheese—it’s the real game-changer here.
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Pin ItEasy Pimento Cheeseburger Recipe
Cheeseburgers are a summer staple at my house, and these Pimento Cheeseburgers do not disappoint! I’ve ditched the store-bought patties and make this simple and delicious homemade burger recipe instead.
They’re super easy to throw together, seasoned just right, and topped with my irresistible homemade pimento cheese. Whether I’m grilling, pan-searing, or broiling, these burgers turn out juicy and delicious every time.
If you’ve never had pimento cheese, you’re in for a treat. Known as the “pâté of the South” or “Carolina caviar,” it’s a creamy, tangy blend of sharp cheddar, mayo, and sweet pimentos—and it takes these burgers to the next level.
Pimento Cheeseburgers Recipe
Ingredients
- 1 lb. ground chuck or favorite burger mix
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¾ cup pimento cheese spread homemade or store-bought
- 4 burger buns toasted
Optional Toppings
- lettuce, mayo, relish, tomatoes
Instructions
- Divide and cook the ground chuck into 4 burger patties. See below for the various ways to cook your burgers.
- When the burgers are almost done, remove from heat.
- Top with ¼ cup pimento cheese spread and place the lid on the pan. Leave the lid on the pan 1 minute or until the cheese is heated through and melting.
- Place the burgers on the buns, add the toppings and condiments, and serve.
Becky’s Tips
- Flip your burgers once, when a brown crust has formed. This allows for an even and perfect crisp texture without overcooking the insides.
- Use a meat thermometer to make sure your burgers have reached an internal temperature of 160˚F, as per the USDA. Some people like them rare, but if you have young kids and the elderly, you want to keep to the safety guidelines.
- A soft bun is perfect for burgers; it won’t leave you with a mouthful of bread. It will mold itself around the ingredients for the perfect bite every time.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pimento Cheeseburgers Step by Step
Prepare the burgers: Divide and cook 1 lb. ground chuck into 4 burger patties.
Cook the burgers: When the burgers are almost done, remove from the heat.
Top with ¼ cup pimento cheese spread and place the lid on the pan. Leave the lid on the pan 1 minute or until the cheese is heated through and melting.
Add buns and toppings: Place the burgers on the buns, add the toppings and condiments, and serve.
Ways to Cook Burgers
Cook up your pimento cheeseburger your favorite way:
- Grilled burgers: In the summer, they’re great sizzling outside on the grill, keeping your kitchen cool and keeping you in the sun!
- Cook burgers on the stove: Stovetop Burgers are easier than you think!
- Broil the burgers: An easy and quick way to make them any time of year.
How to Store
If you have any leftover burgers, you can freeze them for up to six months. But freeze them without the pimento cheese spread.
Securely seal the leftover burgers in a freezer bag or an airtight plastic container. To reheat, thaw them first and place them in a preheated 350-degree oven for 5 minutes, flip over, and heat for another minute or two.
Serving Suggestions
For the ultimate burger night, I love serving these Pimento Cheeseburgers with a batch of crispy homemade French fries, alongside a generous helping of crunchy pickles for that perfect tangy bite. And to really bring it all together, nothing beats a thick, creamy chocolate banana malt milkshake to sip (or slurp!) in between bites. It’s a nostalgic, diner-style meal that feels like such a treat every time.
