Traditional recipes

Pimiento Cheese-Bacon Burgers

Pimiento Cheese-Bacon Burgers


  • 1 Pound ground sirloin
  • 1 Pound ground chuck
  • 1 Teaspoon table salt
  • ½ Teaspoon freshly ground black pepper
  • ¼ Cup mixed chopped fresh herbs (such as basil, mint, and oregano)
  • 6 hamburger buns, toasted
  • Toppings: pimiento cheese, cooked bacon slices, lettuce, and tomato slices


Light a charcoal grill or preheat gas grill to 350 to 400 degrees F (medium-high). Combine the sirloin, chuck, salt, and pepper gently; stir in the herbs. Shape the mixture into six 5-inch patties; let stand 10 minutes.

Grill the patties, covered with grill lid, until the beef is no longer pink in the center, 4 to 5 minutes on each side. Serve the burgers on toasted buns. Top each burger with pimiento cheese, bacon, lettuce, and tomato.

Nutritional Facts


Calories Per Serving379

Folate equivalent (total)87µg22%

Riboflavin (B2)0.3mg16.8%

Pimiento Cheese-Bacon Burger

Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.

Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.

Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

Pimento Cheese Patty Melts with Bacon

1. Preheat the oven to 375°. Bake the bacon on a broiler pan until crisp, about 15 minutes.

2. In a large bowl, season the beef with salt and pepper. Mix in the worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking).

3. In a large skillet or cast-iron griddle, heat the EVOO over medium-high heat. Add the patties and grill, turning once, for about 8 minutes for medium-rare. Transfer to a plate.

4. In the bowl of an electric mixer, combine the cheddar, pimientos, cream cheese, mayo, hot sauce, paprika and garlic until well mixed, 1 to 2 minutes.

5. Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread with cheese mixture. Top each slice with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted.

Bacon-Pimento Cheese Burgers

1. Stir together the cheese, 2 tablespoons of the mayonnaise, pimientos, bacon, and hot sauce in a medium bowl until well combined. Cover and refrigerate until ready to use.

2. Gently mix together beef, salt, pepper, and the remaining 2 tablespoons mayonnaise in a medium bowl. Divide mixture into 4 portions shape each into a ¾-inch-thick patty.

3. Preheat grill to medium-high (about 450°F). Place patties on lightly greased grill grates and cook until lightly charred and no longer pink in the center, 3 to 4 minutes per side. Remove burgers to a plate and let rest for 5 minutes.

4. To assemble burgers, spread about 1 tablespoon each of mayonnaise, mustard, and relish on the bottom half of each bun top with lettuce, burger, 2 tablespoons bacon-pimiento cheese, and top half of bun, in that order. Serve immediately.

Recipe Summary

  • 1 jar (4 ounces) diced pimientos, drained
  • 2 cups finely shredded Colby or cheddar (8 ounces)
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh chives
  • Vegetable oil, for grilling
  • 2 pounds ground beef chuck (80 percent lean), formed into 8 thin patties
  • Salt and pepper
  • 8 hamburger buns
  • Toppings, such as mustard, onion, and tomato (optional)

Stir together pimientos, cheese, mayonnaise, and chives. (To store, cover and refrigerate, up to 2 days.)

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper. Grill 4 minutes per side for medium during last minute of cooking, top each burger with 3 tablespoons pimiento cheese and cover grill. Serve burgers on buns with desired toppings.

Pimiento Cheeseburger

Mix ground chuck, seasoning, Worcestershire and soy sauce in large bowl. Divide the meat into 4-6 loosely formed burgers, about ¾ inch thick. Grill burgers on medium high heat until cooked to desired degree of doneness (3-4 minutes on each side for medium rare).

Suggested Pimiento Cheese Recipe: Stanley’s Pimiento Cheese

16 oz. Colby Jack Cheese, shredded

2 (4-oz) jars or 1 (7-oz.) diced or sliced Dromedary® pimientos, drained and rinsed

2 teaspoons Worcestershire sauce

Dash of hot sauce, if desired

Mix all ingredients into a large bowl. Chill for at least 1 hour. Top burger with pimiento cheese. Add additional toppings as desired.

Moody Dunbar, Inc. is proud to offer the highest quality pepper, pimiento, and sweet potato products to retailers, restaurants, and manufacturers across the country. Founded in 1933 by Thomas Moody Dunbar in East Tennessee, our mission is to provide our customers the safest, highest quality, and most dependable year-round supply of products made from 100% American sourced ingredients. Today, Moody Dunbar, Inc. is owned and operated by second and third generation family members who value the company’s legacy and reputation.

Double Pimento Burger with Crispy Bacon

Prep Time: 15 minutes

Cook Time: 10 minutes


1 lb ground beef
Salt and Pepper
1 package pimento cheese, room temperature
1 tomato, sliced
4 slices bacon, cooked
Romaine lettuce
2 hamburger buns


In a large bowl, add ground beef. Add a couple of dashes of Tabasco to the beef along with salt and pepper. Form into four patties. Preheat a grill pan to medium-high heat and cook burgers for about 4 minutes on each side. Remove from grill and let them rest before serving.

To assemble the burger: take the bottom of a hamburger bun and spread about a tablespoon of pimento cheese on the bottom. Top cheese with a slice of lettuce and then a tomato. Add one hamburger patty on top of that with another layer of cheese and two slices of bacon. Top with final burger patty and and more cheese! Wash it down with a beer!

BURGER OF THE MONTH: Two-Cheese Bacon Burger with Creamy Caramelized Onion Sauce

1. Preheat the oven to 375°. In a large skillet, heat 1 tbsp. oil, one turn of the pan, over medium. Add 1 tbsp. butter when it melts, add the onions, season with salt and finely ground pepper and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Transfer to a medium bowl and mix in the consommé let cool. Mix in the sour cream.

2. Meanwhile, arrange the bacon in a single layer on a slotted broiler pan or on a wire rack set inside a rimmed baking sheet. Bake until very crispy, about 30 minutes. Cut the bacon in half crosswise. Preheat the broiler.

3. In another medium bowl, season the beef with kosher salt and coarsely ground black pepper mix in the Worcestershire sauce. Form into 4 patties (thinner in the centers for even cooking).

4. Heat a cast-iron skillet or griddle over medium-high. Drizzle the skillet with oil, add the patties and cook 7 to 8 minutes, turning occasionally. Top each patty with 1 slice each of Swiss and American cheese during the last minute or two of cooking tent loosely with foil to melt the cheese.

5. Toast the buns under the broiler until golden brown, about 2 minutes.

6. In a small bowl, mix the mustard and remaining 2 tbsp. butter spread over the bun bottoms. Top each with relish or pickles, lettuce, a cheeseburger and 4 half-slices of crispy bacon so every bite gets an even amount of bacon. Slather the bun tops with onion sauce and set in place.

Grilled Pimento Cheese & Bacon with Pepper Jelly

For me, my greatest grilled cheese mistake is trying to cram too much between two slices of bread. My grilled cheeses always have stuff sliding and oozing out the sides. But, hey…I’ve always heard “the messier, the better!”

Last night’s grilled cheese dinner was no different. I wanted to try something new, and my husband wanted simple. We both used sourdough bread, thick cut Applewood smoked bacon, and pepper jelly, but where he wanted deli sliced colby-jack, I wanted scoops of good ole fashioned pimento cheese. The end result…ooey, gooey, hang-your-head-over-your-plate goodness.

The Burger Dad Wants to Eat (Bacon AND Pimento Cheese!)

No man can resist a burger that’s gussied up with bacon, a hearty scoop of pimiento cheese, and fresh herbs. Your dad will be asking for seconds!

Pimiento Cheese-Bacon Burgers

Let ground beef stand at room temperature for 10 minutes before grilling.

1 pound ground sirloin
1 pound ground chuck
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup mixed chopped fresh herbs (such as basil, mint, and oregano)
Homemade Hamburger Buns (recipe below)
Toppings: pimiento cheese, cooked bacon slices, lettuce, and tomato slices

1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir fresh herbs into meat mixture. Shape mixture into 6 (5-inch) patties.

2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on Homemade Hamburger Buns. Top each burger with pimiento cheese, cooked bacon slices, lettuce, and tomato slices.

Homemade Hamburger Buns

1 (48-oz.) package frozen white bread dough loaves
1 large egg
2 tablespoons sesame seeds or poppy seeds (optional)

1. Let dough stand at room temperature for 15 minutes. Cut dough into 12 equal portions. Place dough portions on a lightly greased 15- x 10-inch jelly-roll pan. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

2. Shape each dough portion into a 5-inch circle, and place on lightly greased jelly-roll pan. Whisk together egg and 2 Tbsp. water. Brush dough lightly with egg mixture sprinkle with sesame seeds, if desired.

3. Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

4. Preheat oven to 400°. Bake rolls 20 to 22 minutes or until browned. Let stand 15 minutes. Cut rolls in half crosswise toast, if desired.