In a bowl, combine the beef with the salt, pepper, garlic, cheese and pimentos. Gently mix with your hands a few times until the ingredients are evenly spread throughout the beef. Form 4 equal sized patties from the beef. I like thinner burgers and pressed mine fairly thin until they were the size of my bun. Your size may differ a little bit!

Obviously you can grill these burgers, but I also love to cook mine in a buttery skillet. I heat the skillet over medium-high heat and add the butter (sometimes with a drop of vegetable oil so it doesn’t burn), then place the patties in the skillet. Cook until your desired temperature/doneness is reached – we like ours medium well. About 1 to 2 minutes before the burger is finished, spread about 2 tablespoons of pimento cheese on top and cover the skillet with a lid. Let the cheese melt until the point when it’s about to drip down the burger.

Serve immediately with grilled buns, ketchup, lettuce and red onion. I like to skip the tomatoes for this version, but it’s up to you!