Pimento Cheese Stuffed Burgers

This burger stuffed with my homemade pimento cheese has us all 🤤🤤

  • Prep Time35 min
  • Cook Time10 min
  • Total Time45 min
  • Yield4 Servings
  • Cooking Method
    • Freezing or Refrigeration
    • Grill


Pimento Cheese:

  • 8 ounces extra-sharp yellow Cheddar, shredded
  • 4 ounces white Cheddar (preferably Vermont Cheddar), shredded
  • 8 ounces cream cheese, softened
  • 4 ounces diced pimentos, drained and juice reserved
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper


  • 1/2 cup mayonnaise
  • A few dashes hot sauce
  • Dash Worcestershire
  • Pinch paprika
  • Kosher salt and freshly ground black pepper


  • 1 pound 80/20 ground beef
  • 1 pound ground pork
  • 2 tablespoons plain breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 1 large egg, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, for oiling grill grates
  • 4 hamburger buns, buttered and toasted
  • For serving: lettuce, sliced tomato, pickles, sliced red onion


For the pimento cheese:


Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.


Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight.

For the sauce:


Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper.

For the burgers:


Preheat a grill to medium heat.


Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use…snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook’s Note.)


Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side.


Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins.

Cook’s Note

Stuffed patties can be made ahead and refrigerated until ready to use.

Comments (13)

  • Pingback:Gullah Geechee Cookbooks - Cookinghilltop.in

  • I just started watching your show 3 weeks ago, why did I wait so long I do not know. I really love it. I love your recipes but when I went to cookies to print out your recipes there were printing with print on top of print and could not even read it. The money you most pay out to use cookies is not worth it. It was terrible to read. and me being 96 I had a hard time reading it. So I went to food network and printed out. the recipe that I wanted. I will have the burgers later in the month. But I think I will use your recipes for a meat loaf and use the same items and etc. and put the cheese in the middle of the meat loaf. I hope it comes out o.k HA!!! anyway I know it will taste good. I am from Georgia and love to know you are on the TV to show southern cooking. There is no one who cooks the spare ribs like the people in Georgia and on the street who have their own cooking etc. and every Saturday they are there. Other shows seems to have Northern cooking which is okay but nothing beats the Southern cooking. Thank you for your show. Good luck to you and your show. Ruth 7/25/2022 “Georgia Peach”

    Ruth Forsythe
  • I watched your show every Sunday you are awesome

    IOGENE Smith
  • I Started watching your show on Sunday mornings and am a huge fan!! You are so fun to watch and you inspired me to try new foods. Your passion for cooking for family and friends is wonderful to watch. You are my favorite personality on the Food Network!
    Yours Truly,
    Miss Jane

  • Kardea I love your show and have watched every episode. What first drew me to your show were the glimpses of Charleston which is my favorite place to visit. Today I saw your pimento cheese spread recipe and promptly made it. I agree with your mom, it’s the best I’ve ever had!

    Diann White
    • Kardea, you are the ultimate bomb diggity in the kitchen. I have watched all your shows at twice or more. Keep it up.

      Louvenia Thomas
  • Love the burger, will be making it tomorrow.

    Earline Gibson
  • Miss Brown Do you have a cookbook?????? Hope you do.

    Karen Crowell
  • Kardea I love your show! One of the very best on the FN channel! Your recipes are so inspiring and your family seems so sweet and fun. You are a beautiful VERY TALENTED lady. I save most of your recipes to make (other than okra! ha not a fan!) Your Gramma taught you well and you shine! Cheers!

  • Miss Brown, I love your shows!! I used your cajun butter to marinate my chicken for Thanksgiving and if was absolutely fabulous. My family loved it, tonight I’ll be doing your Piment Cheeseburgers to watch my Buckeyes beat the Wolverines. Thank you for being an inspiration to us who love being in the kitchen!!

    Stacy L. Charlton
  • Kardea says 4 oz of both cheddars and 8 oz cream cheese. Printed version says 8 oz sharp yellow cheddar, 4 oz white cheddar and 8 oz cream cheese. I made the smaller version and it’s yummy

  • I watched the video and tried printing “The Blend” – Pimento Cheese Stuffed Burger recipe. I don’t know what happened cause I got print on top of print. Can you forward me the recipe and NOT print my comment. Thank you

    Deyonne Smith
  • Miss Brown, I have recently become a fan of your show. I love you! And your mom is adorable. Where can I find all your recipes? Please keep cooking for us. I am a southern girl and love all your recipes.

    Yours Truly, Mrs. Pierantoni

    Susan Pierantoni

Comments are closed.


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