Pimento Cheese Stuffed Burgers

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 (3)

  • 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

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