Southern Pimento Cheeseburger With Pickles

Name: Southern Pimento Cheeseburger With Pickles and Tomato
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 burgers
Cuisine: International
Ingredients: 8 ounces sharp cheddar cheese, freshly grated, about 2 packed cups; 4 ounces full-fat cream cheese, softened at room temperature for 30 minutes; 1/3 cup mayonnaise; 1/3 cup diced pimentos, drained well and patted dry, from one 4-ounce jar; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds ground beef, preferably 80/20, kept cold until shaping; 1 1/4 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1 tablespoon neutral oil, such as canola, avocado, or vegetable oil, for oiling the grill grates; 4 potato hamburger buns or brioche hamburger buns, split; 1 tablespoon unsalted butter, softened, for the cut sides of the buns; 4 large green leaf lettuce leaves, washed and dried thoroughly; 1 large ripe tomato, sliced into 4 slices, each about 1/4 inch thick; 16 soft bread-and-butter pickle chips, drained

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Quick Ingredients

Pimento cheese: 8 ounces sharp cheddar, grated; 4 ounces cream cheese, softened; 1/3 cup mayonnaise; 1/3 cup diced pimentos, drained; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne; 1/4 teaspoon black pepper
Burgers: 1 1/2 pounds ground beef, preferably 80/20; 1 1/4 teaspoons kosher salt; 3/4 teaspoon black pepper
Buns and toppings: 4 potato or brioche burger buns; 1 tablespoon softened unsalted butter; 4 green leaf lettuce leaves; 1 large tomato, sliced into 4 thick slices; 16 soft bread-and-butter pickle chips
For grilling: 1 tablespoon neutral oil for the grill grates

Do This

1. Stir together the pimento cheese until creamy, then set it aside at room temperature while you make the burgers.
2. Preheat a grill to medium-high heat, about 450°F, and oil the grates.
3. Divide the beef into 4 patties, each 6 ounces, about 4 1/2 inches wide, and season with salt and pepper.
4. Grill patties for 4 minutes on the first side, then flip and grill for 3 to 4 minutes more.
5. Add about 1/3 cup pimento cheese to each patty during the last 60 seconds, closing the lid until creamy and melty.
6. Toast buttered buns for 30 to 60 seconds, then assemble with lettuce, burger patty, tomato, and pickles.

Why You’ll Love This Recipe

Southern comfort in burger form: Creamy pimento cheese melts into the hot grilled patty for a rich, tangy, cozy bite.
Balanced toppings: Soft pickles, crisp lettuce, and juicy tomato cut through the richness and keep every bite fresh.
Grill-friendly and weeknight-ready: The full recipe comes together in about 30 minutes with simple, familiar ingredients.
Big flavor without fuss: A quick homemade pimento cheese turns a classic cheeseburger into something memorable.

Grocery List

Produce: Green leaf lettuce, 1 large ripe tomato
Dairy: Sharp cheddar cheese, cream cheese, unsalted butter
Meat: 1 1/2 pounds ground beef, preferably 80/20
Bakery: 4 potato buns or brioche burger buns
Pantry: Mayonnaise, diced pimentos, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, cayenne pepper, kosher salt, black pepper, neutral oil, bread-and-butter pickle chips

Full Ingredients

For the Creamy Pimento Cheese

8 ounces sharp cheddar cheese, freshly grated, about 2 packed cups
4 ounces full-fat cream cheese, softened at room temperature for 30 minutes
1/3 cup mayonnaise
1/3 cup diced pimentos, drained well and patted dry, from one 4-ounce jar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

For the Grilled Burger Patties

1 1/2 pounds ground beef, preferably 80/20, kept cold until shaping
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola, avocado, or vegetable oil, for oiling the grill grates

For the Buns and Toppings

4 potato hamburger buns or brioche hamburger buns, split
1 tablespoon unsalted butter, softened, for the cut sides of the buns
4 large green leaf lettuce leaves, washed and dried thoroughly
1 large ripe tomato, sliced into 4 slices, each about 1/4 inch thick
16 soft bread-and-butter pickle chips, drained

Southern Pimento Cheeseburger With Pickles – Closeup

Step-by-Step Instructions

Step 1: Make the pimento cheese

In a medium bowl, combine the softened cream cheese, mayonnaise, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, cayenne pepper, and black pepper. Stir with a sturdy spoon or rubber spatula until mostly smooth and creamy. Add the freshly grated sharp cheddar and drained diced pimentos, then fold until everything is evenly combined.

The pimento cheese should be thick, creamy, and spreadable with visible red pimento pieces throughout. Leave it at room temperature while you prepare the burgers, up to 30 minutes. This helps it melt more easily on the hot patties.

Step 2: Preheat the grill and prepare the toppings

Preheat a gas or charcoal grill to medium-high heat, about 450°F. If using charcoal, let the coals burn until they are covered with light gray ash and spread them into an even cooking zone. Scrub the grates clean, then lightly oil them with 1 tablespoon neutral oil using a folded paper towel held with tongs.

While the grill heats, wash and dry the lettuce, slice the tomato into 4 thick slices, and drain the pickle chips. Dry toppings help the buns stay soft but not soggy.

Step 3: Shape and season the patties

Divide the cold ground beef into 4 equal portions, each about 6 ounces. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to overwork or compress the meat, which can make the burgers dense instead of juicy.

Use your thumb to press a shallow dimple into the center of each patty. Season both sides evenly with the kosher salt and black pepper just before grilling. The dimple helps the patties stay flat as they cook.

Step 4: Grill the burgers

Place the patties on the hot grill grates. Grill with the lid closed for 4 minutes without pressing on the patties. Pressing pushes out flavorful juices, so let the grill do the work.

Flip the patties and grill for 3 to 4 minutes more, or until the internal temperature reaches 155°F to 160°F on an instant-read thermometer. For food safety, ground beef should reach 160°F. The patties will continue to rise slightly in temperature as they rest.

Step 5: Melt the pimento cheese on the patties

During the last 60 seconds of grilling, spoon about 1/3 cup pimento cheese onto each patty. Close the grill lid and let the cheese soften, loosen, and turn glossy. Pimento cheese melts differently from sliced cheese; it becomes creamy and spoonable rather than forming a smooth sheet.

If a little pimento cheese slides over the edge of the patty, that is part of the charm. Watch closely so it warms through without scorching.

Step 6: Toast the buns

Spread the cut sides of the buns with the softened butter. Place them cut-side down on the grill for 30 to 60 seconds, just until lightly golden and warm. Toasting adds flavor and gives the buns enough structure to hold the juicy patty and creamy cheese.

If your grill is very hot, move the buns to a cooler area or toast them quickly with the lid open so they do not burn.

Step 7: Rest and assemble the burgers

Transfer the pimento cheese-topped patties to a clean plate and let them rest for 3 minutes. This keeps the burgers juicy and gives the cheese a moment to settle into the patty.

To assemble, place one lettuce leaf on each bottom bun. Add a hot pimento cheese burger patty, followed by one tomato slice and 4 pickle chips. Cap with the top bun and serve immediately while the patty is juicy, the pimento cheese is warm and creamy, and the pickles are soft and tangy.

Pro Tips

Grate the cheddar yourself: Freshly grated cheese makes the pimento cheese creamier and meltier than pre-shredded cheese, which often contains anti-caking starches.
Keep the beef cold: Cold ground beef holds its shape better and stays juicier on the grill.
Season right before grilling: Salting too early can change the texture of the patties, making them firmer.
Do not press the burgers: Pressing with a spatula forces out the juices and can make the patties dry.
Use lettuce as a barrier: Placing lettuce on the bottom bun helps protect the bread from the juicy burger and creamy pimento cheese.

Variations

Spicy jalapeño pimento cheeseburger: Add 2 tablespoons finely chopped pickled jalapeños to the pimento cheese and increase the cayenne to 1/4 teaspoon.
Bacon pimento cheeseburger: Add 2 crisp cooked bacon slices to each burger for a smoky, salty Southern diner-style version.
Cast-iron version: Cook the patties in a preheated cast-iron skillet over medium-high heat for 4 minutes per side, then add the pimento cheese during the final minute and cover the skillet briefly to soften the cheese.

Storage & Make-Ahead

The pimento cheese can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Let it sit at room temperature for 20 to 30 minutes before spooning it onto the burgers so it melts more easily. Raw patties can be shaped up to 24 hours ahead; place parchment between them, cover tightly, and refrigerate. Cooked patties can be stored without toppings in an airtight container in the refrigerator for up to 3 days. Reheat cooked patties in a 300°F oven for 10 to 12 minutes, then add fresh lettuce, tomato, pickles, and buns just before serving. Assembled burgers are best eaten immediately and are not ideal for freezing, but uncooked patties can be frozen for up to 3 months.

Nutrition (per serving)