Smoked Pimento Cheese Burgers

Why You’ll Love This Recipe

I love how these burgers combine bold Southern flavors with the deep smokiness that only a low-and-slow cook can deliver. The homemade pimento cheese melts beautifully over the burgers for a rich, creamy finish, while the smoky paprika and garlic seasoning add depth to the beef. Toasted brioche buns and a punchy burger sauce tie it all together. It’s indulgent, flavorful, and seriously satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the burgers:

• 2 pounds 80/20 ground beef

• 2 teaspoons kosher salt

• 1 1/2 teaspoons cracked black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika (optional)

For the pimento cheese:

• 2 cups sharp cheddar cheese, freshly shredded

• 1/2 cup mayonnaise

• 1/4 cup diced pimentos, drained

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon black pepper

• Cayenne pepper, a pinch (optional)

For the burger sauce:

• 1/2 cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon yellow mustard

• 1 tablespoon pickle juice

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

For assembling:

• 6 brioche burger buns

• Dill pickle chips

• 2 tablespoons butter (for toasting buns)

Directions

1. I preheat the smoker to 225°F to 250°F using hickory or oak wood.

2. I divide the ground beef into 6 equal patties, about ¾ inch thick, and press a slight indentation in the center of each. Then I season both sides with salt, pepper, garlic powder, and a little smoked paprika.

3. For the pimento cheese, I mix the shredded cheddar, mayonnaise, pimentos, Dijon mustard, garlic powder, black pepper, and a pinch of cayenne until creamy but slightly chunky. I refrigerate it for 15–20 minutes to let the flavors come together.

4. I whisk together the burger sauce ingredients until smooth and set it aside.

5. I place the seasoned patties directly on the smoker grates, spacing them about an inch apart. I smoke them for 45 to 60 minutes, checking at the 40-minute mark, until they reach an internal temp of 125°F to 130°F for medium.

6. While they smoke, I preheat a cast iron skillet or grill surface to 450°F to 500°F. Once the burgers are smoked, I transfer them to the hot surface to sear for about 60 to 90 seconds per side.

7. During the final 30 seconds of searing, I top each patty with a generous scoop of the pimento cheese and let it start to melt.

8. I butter the cut sides of the brioche buns and toast them face-down in a skillet for 2–3 minutes until golden brown.

9. To assemble, I spread burger sauce on the bottom bun, add pickle chips, place the burger with melted cheese on top, and cap it off with the toasted bun. I serve them hot and fresh off the griddle.

Servings and timing

This recipe yields 6 servings.

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

Variations

Sometimes I swap the cheddar in the pimento cheese for a blend with pepper jack or gouda for extra melt and spice. I also like adding crispy bacon for an even heartier version. If I want a spicier kick, I increase the cayenne in the cheese or add a few jalapeño slices on top. For a shortcut, I use store-bought pimento cheese, but nothing beats homemade.

Storage/Reheating

If I have leftover patties, I store them in an airtight container in the fridge for up to 3 days. I keep the pimento cheese and sauce in separate containers. To reheat the burgers, I warm them in a skillet over medium heat and add the cheese during the last minute so it melts again. Toasted buns can be revived with a few seconds under the broiler or in a hot pan.

FAQs

Can I make the pimento cheese ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it sits in the fridge, making it even better when it’s time to serve.

Do I need a smoker to make these burgers?

While a smoker gives amazing flavor, I’ve also made these on a grill using indirect heat and wood chips, or even roasted the patties in the oven before searing.

What’s the best wood for smoking burgers?

I like hickory for a classic BBQ flavor, but oak or even applewood work beautifully too.

How do I prevent the pimento cheese from sliding off the burger?

I make sure the cheese goes on during the final seconds of searing, so it starts melting right onto the patty and sticks well.

Can I use a different type of bun?

Definitely. Brioche is my favorite for its softness and slight sweetness, but pretzel buns or potato rolls also work great.

Conclusion

These smoked pimento cheese burgers are bold, melty, and unforgettable. With layers of flavor from the seasoned beef, creamy cheese, and tangy sauce, they’re a hit every time I make them. Whether for a summer cookout or a weekend treat, this burger is one I’ll keep coming back to.

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