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+ servings
grilled pimento cheese stuffed burgers on a wooden cutting board.
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5 from 3 votes

Grilled Pimento Cheese- Stuffed Burgers

Juicy half-pound burgers are stuffed with tasty homemade pimento cheese and grilled to perfection. These are the best pimento cheese stuffed burgers you've ever had and are perfect for your summer cookouts!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 burgers
Calories: 780kcal
Author: Ashley Boyd


Pimento Cheese

  • 8 ounces extra-sharp cheddar cheese freshly grated
  • 4 ounces cream cheese softened
  • ¼ cup jarred pimentos drained
  • 2 tablespoons mayonnaise I recommend Duke's!
  • ½ - 1 teaspoon hot sauce such as Crystal or Frank's RedHot
  • ½ teaspoon Worcestershire sauce such as Lea & Perrins
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked parika
  • Salt and cracked black pepper to taste



  • To a medium mixing bowl, add the grated cheddar, cream cheese, pimentos, mayonnaise, garlic powder, onion powder, smoked paprika, hot sauce, salt, pepper, and Worcestershire sauce. Use a wooden spoon to mix all of the ingredients together until combined. Refrigerate the pimento cheese while you prepare the burgers.
  • To a large mixing bowl, add the ground meat, panko breadcrumbs, Worcestershire sauce, seasonings, and egg. Use your hands to massage the ingredients together until everything is evenly mixed into the meat.
  • Divide the ground meat mixture into 8 evenly sized portions and pat them into uniform patties using your hands. Using a two-tablespoon cookie scoop or a measuring spoon, scoop two tablespoons of pimento cheese onto the palm of your hand and flatten it into a small disc that will fit into the center of the burgers.
  • Place the pimento cheese disc in the center of a burger patty and place another burger patty on top of the pimento cheese. Gently shape the burgers and seal the edges so that the pimento cheese is fully enclosed.
  • Repeat this process for the remainder of the burgers until you have 4 stuffed burgers. Place the burgers on a plate or baking sheet lightly coated in olive oil so they do not stick and refrigerate the burgers while you heat your grill or grill pan.
  • Prepare your grill or grill pan by heating it over medium-high heat and lightly coating the cooking surface with olive oil.
  • Once the grill or grill pan is hot, place the burgers on the grill and cook for 4-5 minutes per side, or until grill marks appear and the burgers are cooked through. Serve pimento cheese-stuffed burgers on toasted brioche buns with red onion, lettuce, and tomato!


  • Do not overstuff the burgers. Two tablespoons of pimento cheese is just enough for stuffing these burgers. Stuffing the burgers with too much cheese can cause it to leak out of the burgers onto your grill or grill pan.
  • The burgers can be assembled a day ahead of time and refrigerated until ready to cook. Just wrap the burgers tightly in plastic wrap and store them in the refrigerator.
  • If cooking the burgers on an outside grill, coat a wad of paper towels in a high smoke point oil, such as canola or peanut oil, and use grilling tongs to grip the paper towels and coat clean grill grates in oil to prevent the burgers from sticking.
  • Leftover grilled pimento cheese-stuffed burgers can be stored in an airtight container in the refrigerator for up to three days.


Serving: 1burger with bun | Calories: 780kcal | Carbohydrates: 34.6g | Protein: 48.1g | Fat: 49.1g | Saturated Fat: 19.6g | Cholesterol: 274mg | Sodium: 1009mg | Potassium: 231mg | Fiber: 2.4g | Sugar: 7.3g | Calcium: 412mg | Iron: 5mg