Pimento Cheese Stuffed Burgers

Pimento stuffed burger on a bun with onion, tomato and lettuce cut in half to show the cheese stuffing oozing out of the middle.

Pimento Cheese Stuffed Burgers

Juicy, cheesy, and downright irresistible, these Pimento Cheese Stuffed Burgers are a Southern backyard classic with attitude. Each patty hides a molten core of creamy pimento cheese that turns every bite into pure comfort. Easy to make, impossible to forget, and guaranteed to cause mild chaos at the dinner table.

Course Main Dish - Ground Beef

Cuisine American - Southern

Prep Time 5

Cook Time 12

Resting Time 10

Total Time 27

Servings

Calories 356kcal

Author Marye Audet-White

Ingredients

1 ounce onion soup mix
2 pounds lean ground beef 90/10 is what I use
½ cup beef stock or water
¾ cup pimento cheese store-bought or homemade
8 hamburger buns

Instructions

Combine all ingredients except pimento cheese and buns in large bowl.
Mix well.
If you have time let it sit for 20 minutes. The flavor really infuses the meat that way.
Shape into 16 thin patties - use a food scale to ensure they are all the same size.
Place 1.5 tablespoons of pimento cheese in the center of 8 of the patties.
Top with the remaining patties and press edges together tightly to seal..
Grill, pan fry, or broil until done to your liking, about 12 minutes.
Place burges on buns and serve with your favorite toppings.

Notes

Storage:

To store: Let the burgers cool completely, then wrap each one snug in foil and pop them into an airtight container. They’ll keep in the fridge for up to 3 days. Freeze for up to 2 months.

Tips:

Seal the edges tight. Treat it like a pastry, not a patty—press those seams closed or your cheese will make a run for it.
Chill before cooking. Pop the stuffed patties in the fridge for 15–20 minutes before grilling to help them hold their shape.
Let rest for 5 minutes before eating.

Nutrition