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Grilled Southern Pimento Cheeseburger

20

10

Hickory

Ditch the cheddar and take a trip to the wild side with pimento. These burgers ooze unbeatable flavor.

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Pimento Cheese

  • 8 Ounce sharp cheddar cheese, grated

  • 1/3 Cup cream cheese, softened

  • 2 heaping Tbsp mayonnaise

  • 1/2 Cup Pimento Peppers, diced

  • Pinch of kosher salt

Burgers

  • 1 Pound ground beef, divided into 4 patties

  • Salt

  • Pepper

  • 2 brioche buns, for serving

  • sliced tomato, for serving

  • Romaine Lettuce, for serving

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    450 ˚F

  • 2

    Make the pimento cheese. In a medium bowl, add the cheddar, cream cheese, mayonnaise, pimento peppers, and salt. Mix well to combine, and set aside.

    • 8 Ounce sharp cheddar cheese, grated

    • 1/3 Cup cream cheese, softened

    • 2 heaping Tbsp mayonnaise

    • 1/2 Cup Pimento Peppers, diced

    • Pinch of kosher salt

  • 3

    Make the burgers. Form four burger patties, and season both sides with salt, and pepper.

    • 1 Pound ground beef, divided into 4 patties

    • As Needed Salt

    • As Needed Pepper

  • 4

    Insert the probe horizontally into the center of a burger patty. Place patties directly on the grill grates. Close the lid and cook for 5 minutes. Flip and cook for another 5 minutes. Add 2 Tbsp of cheese mixture and continue to cook until cheese is melted and the internal temperature reaches 160˚F.

    160 ˚F

  • 5

    Place the buns cut-side-down directly on the grill grates. Close the lid and toast for 1 minute.

    • 2 brioche buns, for serving

  • 6

    Remove the burgers and buns from the grill. Build double burgers using two patties for each bun, top with romaine lettuce, and tomato as desired. Enjoy!

    • sliced tomato, for serving

    • Romaine Lettuce, for serving

Cooking Notes

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