Best 5 Pimento Cheese Stuffed Burgers Recipes

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Indulge in the symphony of flavors with our Pimento Cheese Stuffed Burgers, a culinary masterpiece that tantalizes taste buds with every bite. These delectable burgers are a harmonious blend of juicy ground beef, creamy pimento cheese, and a medley of spices, all enveloped in a golden-brown bun. Dive into the rich and tangy pimento cheese center, perfectly complemented by the savory beef patty. Each burger is then elevated with a mouthwatering array of toppings, from classic lettuce and tomato to the piquant crunch of pickles and the smoky allure of bacon. Experience a flavor odyssey with our Pimento Cheese Stuffed Burgers, guaranteed to leave you craving more.

Let's cook with our recipes!

PIMENTO CHEESE BURGER



Pimento Cheese Burger image

Provided by Food Network

Categories     main-dish

Time P1DT1h15m

Yield 60 burgers

Number Of Ingredients 23

1 pound American cheese, shredded
1 pound Monterey Jack cheese, shredded
1 pound Swiss cheese, shredded
4 cups mayonnaise
1 cup seeded and diced jalapeno
1 teaspoon sriracha
One 28-ounce can pimento peppers
Fine salt and black pepper
Sixty 4-ounce burger patties
Kosher salt
60 brioche hamburger buns, toasted
Fried Pickles, recipe follows
1 pound granulated sugar
13 ounces cider vinegar
13 ounces white vinegar
1 tablespoon peppercorns
1 tablespoon brown sugar
5 cloves garlic
1 jalapeno
Kosher salt
5 cucumbers, sliced thin
1 cup tempura powder, such as Kikkoman
Oil, for deep-frying

Steps:

  • Mix together the American cheese, Monterey Jack cheese, Swiss cheese, mayonnaise, jalapenos, sriracha, pimentos and 1 teaspoon salt and pepper in a large bowl.
  • Prepare a grill for high heat. Season the burger patties with kosher salt and pepper. Place the patties on the grill and cook, rotating two to three times, until the edges begin to sweat, 2 to 3 minutes. Flip the burgers and cook for 2 to 3 minutes more.
  • Place a 2-ounce scoop of the pimento cheese in the middle of the cooked burgers. Serve the burgers on toasted buns, garnished with Fried Pickles.
  • Add the granulated sugar, cider vinegar, white vinegar, peppercorns, brown sugar, garlic, jalapeno, 2 1/2 ounces salt and 1 cup water to a stockpot and bring to a boil. Lower the heat and simmer until the sugar and salt are dissolved, 10 minutes. Let cool to room temperature. Add the sliced cucumbers to the brine and refrigerate for 24 hours.
  • In a bowl, mix together the tempura powder and 1 cup ice water until smooth.
  • Fill a large heavy pot with 2 to 3 inches of oil and heat to 350 degrees F. Working in batches, dip the pickles in the tempura batter and then into the oil. Fry until golden brown. Transfer to a paper-towel-lined plate to drain.

PIMIENTO CHEESE-BACON BURGER



Pimiento Cheese-Bacon Burger image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1 cup mayonnaise
1/2 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
1 cup drained and finely diced roasted red peppers
12 ounces extra-sharp white Cheddar, coarsely grated
12 ounces extra-sharp yellow Cheddar, coarsely grated
1 1/2 pounds ground chuck (80/20 percent)
2 tablespoons canola oil
4 hamburger buns, split and toasted
8 slices double-smoked bacon, cooked until crisp
4 slices Vidalia or other sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
Romaine lettuce leaves, optional

Steps:

  • Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
  • Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
  • Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

SOUTHERN PIMENTO CHEESE BURGERS



Southern Pimento Cheese Burgers image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 cup shredded extra-sharp Cheddar, room temperature
1/3 cup shredded Monterey jack, room temperature
3 tablespoons mayonnaise, room temperature
2 tablespoons cream cheese, room temperature
2 ounces jarred diced pimento peppers, drained
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 1/4 cups shredded cabbage
8 slices thick-cut applewood smoked bacon
1 1/4 pounds ground chuck
1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 potato hamburger buns, split
1/2 cup crushed kettle-cooked plain potato chips

Steps:

  • Preheat oven to 375 degrees F.
  • To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
  • To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
  • Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
  • To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
  • Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
  • Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
  • To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.

CHEESE STUFFED BURGERS



Cheese Stuffed Burgers image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Lettuce
Sliced tomatoes
Grilled sweet onions
Sliced pickles
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise

Steps:

  • Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

PIMENTO-CHEESE-STUFFED BURGER



Pimento-Cheese-Stuffed Burger image

Provided by Guy Fieri

Categories     main-dish

Time 5h10m

Yield 4 servings

Number Of Ingredients 42

1 cup cream cheese
1/2 cup shredded orange Cheddar
1/2 cup shredded sharp white Cheddar
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
One 4-ounce jar diced pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon minced Roasted Garlic, recipe follows
Kosher salt
1 3/4 pounds ground beef (80/20)
Canola oil, for the pan
Kosher salt
4 medium brioche hamburger buns
2 cups finely sliced white cabbage
1 tablespoon apple cider vinegar
1/4 cup finely sliced sweet onion
4 Fried Green Tomatoes, recipe follows
1/4 cup Scratch Ranch Dressing, recipe follows
8 slices smoked bacon, cooked until crispy
2 to 3 whole heads garlic
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 large green tomatoes (or firm, unripe heirloom or beefsteak tomatoes)
2 cups all-purpose flour
2 tablespoons garlic powder
Kosher salt and freshly ground black pepper
4 large eggs
1/4 cup buttermilk
4 cups fine cornmeal
Canola oil, for deep frying
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons chopped fresh dill
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the pimento cheese: Combine the cream cheese, orange Cheddar, white Cheddar, mayonnaise, mustard, pimentos, cayenne pepper, 1 teaspoon salt and 1 tablespoon black pepper in a food processor and process until smooth. Transfer to a large rectangle of plastic wrap, spread out in a line and roll up in the plastic to form a 2-inch-diameter log. Twist the ends tightly and place the log seam-side down on a flat plate, folding the ends under to secure. Refrigerate until firm, 2 to 3 hours.
  • For the garlic butter: Combine the butter, Roasted Garlic and 1/4 teaspoon salt in a small bowl and stir until well combined. Set aside.
  • For the burgers: Form the ground beef into eight 3 1/2-ounce patties about 4 inches in diameter. Take the chilled pimento cheese log out of the refrigerator and slice it into 1/2-inch-wide disks. Place a pimento cheese disk on top of 1 of the patties and top it with another patty. Firmly crimp the edges of the 2 patties all the way around to make sure that it is sealed. Repeat with the remaining patties and cheese, reserving any remaining cheese for another use. Return the stuffed patties to the fridge to chill again for 15 to 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Heat a grill pan or cast-iron pan over medium-high heat and lightly grease with the oil. Season the burgers with salt and cook on one side until charred and almost heated through, 2 to 3 minutes. Flip the burgers and cook in the oven until cooked through, 2 to 3 minutes.
  • Heat a large skillet over high heat. Slather the cut sides of the brioche buns with some of the garlic butter. Toast the buns on both sides until golden brown and lightly charred around the edges, 30 to 45 seconds per side. Reserve the remaining garlic butter for another use.
  • Toss the cabbage with the apple cider vinegar and a little salt in a large mixing bowl.
  • Build the burgers from the bottom up: Place a layer of sliced sweet onion on the bottom buns. Top each with a stuffed burger. Top the burgers with the Fried Green Tomatoes and drizzle with some Scratch Ranch Dressing. Top the tomatoes with two pieces of crispy bacon. Top with a handful of dressed cabbage. Place the top buns on top and secure with a pick.
  • Preheat the oven to 375 degrees F. Cut the tops off the whole heads of garlic to expose the garlic cloves. Place the heads on a large piece of aluminum foil and drizzle lightly with the oil and sprinkle with some salt and pepper. Wrap the foil around the heads to form a tight pouch. Place the pouch in the oven and roast until soft and fragrant, 45 to 50 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins.
  • Cut the tomatoes into 1/3-inch-thick slices. Whisk together the flour, garlic powder, 2 tablespoons salt and 2 tablespoons pepper in a medium bowl. Whisk together the eggs and buttermilk in another medium bowl. Place the cornmeal in a third medium bowl.
  • Lightly dredge the tomato slices in the seasoned flour mixture. Dip into the egg mixture and then finally into the cornmeal. Place the coated tomatoes on a lined tray and refrigerate for 10 to 15 minutes to firm up.
  • Pour enough canola oil into a medium pan to reach 2 to 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 350 degrees F. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side. Transfer to paper-towel-lined plates, season with salt and keep warm.
  • Combine the mayonnaise, buttermilk, sour cream, dill, sugar, garlic powder, onion powder, paprika, cayenne pepper, 1/2 teaspoon salt and 4 to 5 turns of black pepper in a medium bowl. Whisk until well combined and creamy in texture. Cover and refrigerate until ready to serve. The dressing will keep in the refrigerator 3 to 5 days.

Tips:

  • For the best flavor, use freshly grated cheese.
  • If you don't have pimento peppers, you can substitute roasted red peppers.
  • To make the burgers more moist, add a beaten egg to the meat mixture.
  • If you don't have a meat grinder, you can finely chop the beef with a sharp knife.
  • To prevent the burgers from sticking to the grill, grease the grates with cooking oil before cooking.
  • Cook the burgers over medium heat so that they have time to cook through without burning.
  • Serve the burgers on toasted buns with your favorite toppings.

Conclusion:

Pimento cheese stuffed burgers are a delicious and easy-to-make meal. They're perfect for a summer cookout or a quick weeknight dinner. With their creamy, cheesy filling and juicy beef patty, these burgers are sure to be a hit with everyone who tries them. So next time you're looking for a new burger recipe, give these pimento cheese stuffed burgers a try. You won't be disappointed!

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