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Pimento Cheese Burgers

5 from 3 votes
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  • 1 pound 85% lean ground chuck
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/3 cup finely grated sharp cheddar cheese
  • 2 tablespoons diced pimentos
  • 2 tablespoons butter
  • 1/2 cup pimento cheese I used yellow cheddar this time
  • 4 multigrain or brioche buns, butter and grilled
  • ketchup for serving
  • green leaf lettuce for serving
  • sliced red onion for serving


  • 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!

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