The south is calling my hunger cravings in a big way – and I am thinking it’s the perfect time to get outside and grill a juicy burger and slather it with zesty pimento cheese.
Nothing gets me as excited to grill outside as feeding friends something that I know is going to rock their world. Often, company is so wowed by the eats coming off the grill, that they don’t believe just how easy it can be to create something as delicious right at home.
This is one of my favorite recipes for that. Pimento Cheeseburgers.
It sounds simple. Pimento cheese and a juicy burger.
And guess what, it is.
What makes these burgers delicious?
I use ground pork for this burger. It stays juicy and picks up on the flavors going on with the pimento cheese. I love using pork for this, but beef would work well too. Pork is often on sale for a rather good value and I find that ground pork is a fun substitute in my kitchen for a lot of recipes. Want to mix it up even more? Try a 50/50% blend of pork and beef. Follow my tips for making your own custom patties too.
Just make sure that with all ground meats, you are cooking to a safe temperature, in this case 160. Use a reliable digital thermometer like this Thermapen that I love to ensure your burgers are safe. (Don’t get me wrong, I am a rare steak girl, but when serving ground meat to friends, I follow all the food safety rules).
To add some bonus flavor, I use Tony Chachere’s Burger Marinade in the mix and to baste while grilling.
Now, on to the cheese!
What is Pimento Cheese?
Pimento cheese is an affordable blend of cheese and pimentos that has settled its roots in the American South even though its origin was a bit more widespread than that.
In the South, pimento cheese is a staple for most families. It is an established finger food of the Masters in Augusta and is a topping on hot dogs, hamburgers, and a great standalone on bread as a quick sandwich. You can slather it on celery or crackers for a fun snack too.
How to make Pimento Cheese
Pimento cheese is one of the most uncomplicated spreads to make. It’s simply a mix of cheese, mayo and pimentos. From there though, it’s up to your own taste buds.
Cream cheese is a regional addition and I researched recipes that also used Velveeta, jalapeños, garlic, pickles, and cayenne.
For this one, we infuse that zest with the addition of Tony Chachere’s BOLD – their spiciest yet!
Another fun thing about pimento cheese is it can simply be stirred together, or you can really jazz it up by pulsing it in a food processor to combine and create a far smoother paste. It all comes down to personal preference. But one thing I know to be absolutely true about pimento cheese, is that they aren’t all the same. When someone offers you their version of pimento cheese, be sure to try it. It won’t be like any other you’ve had.
Want more burger inspiration? Try some of my favorite recipes!
- Black and Blue Burger
- Harrisa Butter Stuffed Lamb Burger
- Fried Oyster Bayou Burger
- Rarebit Cheeseburger
If you’ve tried my Smoked Maple Pork Tenderloin with Cayenne Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
For the Pimento Cheese
- 4 oz Cream Cheese
- 8 oz Cheddar cheese, shredded
- 8 oz Pimentos, minced
- 2 oz relish
- ⅓ cup Mayo
- 1 tbsp Tony Chachere’s BOLD Seasoning
For the Burger
- 1 lb ground pork
- ½ cup Tony Chachere’s Burger Marinade, divided
- 1 beefsteak tomato, sliced
- ½ onion, sliced thin
- Crisp lettuce, torn and rinsed
Make the Pimento Cheese
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer, beat the cream cheese until smooth.
- Add the cheddar and mix until combined.
- Add in the pimentos, relish, mayo, and Tony Chachere’s BOLD Seasoning and beat until completely smooth.
- If making ahead, store in an airtight container in the fridge until ready to use. Allow to sit out for at least 30 minutes at room temperature before serving.
Make the Burgers
- For the burgers, preheat your grill for indirect heat.
- Mix the ground pork with ¼ cup of the Tony Chachere’s Burger Marinade. If you really want to level things up, add a teaspoon of Tony Chachere’s BOLD Seasoning to the mix.
- Form into 8 2-oz patties.
- Grill the patties until they are cooked through, basting with the remaining ¼ cup Tony’s Burger Marinade 3 to 4 times while cooking, and the pork temps at 160 degrees.
- Remove from heat and immediately top each patty with a slathering of pimento cheese.
- Arrange lettuce, tomato, and onion on the burger buns and top with a double pimento cheese patty.
- Place the remaining bun halves on top and serve hot.
Amount Per Serving: Calories: 544Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 107mgSodium: 1652mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 26g