Cheese-Stuffed Heaven: Mastering Pimento Cheese–Filled Burgers

How to Make Pimento Cheese–Stuffed Burgers

Combining the creamy tang of pimento cheese with a juicy burger patty is a Southern tradition elevated for the grill. By forming “burger cups” in 80/20 ground beef and filling each with a chilled disc of pimento cheese, you’ll achieve a molten, flavorful surprise in every bite. Here’s Bill’s proven method.

What Is Pimento Cheese?

Often called the caviar of the South, pimento cheese blends shredded cheddar, diced pimentos, mayonnaise, cream cheese, and a dash of cayenne for warmth. Its sweet-pepper notes and velvety texture make it the perfect filling. For Bill’s full recipe, visit the Barbecue Tricks blog.

Preparing the Cheese Discs

1. Wrap your pimento cheese in parchment paper and shape it into a compact log.

2. Freeze until firm but still sliceable—about thirty to forty minutes.

3. Using a sharp knife, cut the chilled log into even discs that match your intended burger size.

Chilled discs hold their shape during assembly and grilling, ensuring the cheese stays nestled inside until you bite.

Crafting the Burger Cups

Use cold ground beef to preserve shape. Divide into balls, then press each around an empty beer can or similar cylinder to create a uniform cup. These indentations will cradle the cheese and help seal the patty around it.

Stuffing the Burgers

Keep both beef and cheese cold for easiest handling. Place one cheese disc into each beef cup, then top with a second portion of beef. Pinch edges tightly to enclose the cheese. Avoid overstuffing, which can lead to leakage on the grill.

Grilling to Melted Perfection

Preheat your grill to medium-high. Grill the stuffed patties until they reach an internal temperature of 155–160°F—this ensures the meat stays juicy while the pimento cheese melts completely. Flip once halfway through cooking to develop a crisp exterior.

Versatility of Stuffed Burgers

This technique works with any firm cheese cut into appropriately sized discs. Follow the same cup-and-fill method with cold beef and cheese for a variety of flavor combinations—nothing escapes until you take your first bite.

Conclusion

Bill’s pimento cheese–stuffed burgers are simple to execute yet deliver an impressive, gooey center that elevates any backyard cookout. Give this method a try and discover how easily you can surprise your guests with a molten cheese explosion in every burger.

Check out my cook book as Well: Big Book of BBQ Tricks: 101+ Tricks, Secret Ingredients and Easy Recipes for Foolproof Barbecue & Grilling

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Bill is the creator of Barbecue Tricks and author of the Big Book of BBQ Tricks. Broadcasting from the birthplace of American barbecue, he shares concise, flavor-packed techniques that make backyard grilling approachable and fun.

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