These are grilled beef burgers mixed with heavy cream, Worcestershire, and hot sauce, then topped with a dense, cream cheese-forward pimento cheese spread. The recipe makes 8–10 patties, so it earns its prep time across multiple meals. If you like sharp cheddar and a little heat, this one delivers both without much fuss.
The short version of why this works
Two things drive this recipe. First, the heavy cream in the beef mixture keeps the patties moist even after reheating — fat coats the proteins and slows moisture loss during cooking. That matters a lot when you’re pulling patties from the fridge two days later. Second, the pimento cheese here is built on softened cream cheese rather than a heavy mayo base, which means it holds its shape when cold and spreads cleanly when it warms up on a hot patty. A runny, mayo-heavy spread would slide right off. The cream cheese base stays put.
Substitutions that actually work
- Sharp white cheddar: Regular sharp cheddar works fine in its place. The flavor is slightly less complex but not noticeably different once everything is combined.
- Heavy cream: Whole milk can substitute in a pinch, but use slightly less — about 4 tablespoons instead of ⅓ cup — since it’s thinner and can make the mix sticky.
- Hot sauce: Any vinegar-based hot sauce works. Avoid thick chili sauces here; they change the texture of the patty mix.
- Pimento peppers: Jarred diced pimentos are standard. Roasted red peppers, finely chopped and patted dry, are a reasonable stand-in if that’s what you have.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. Reheat them in a covered skillet over medium-low heat with a splash of water — about 2 minutes per side — to keep them from drying out. The microwave works but tends to toughen the edges. Raw formed patties can be frozen with parchment between them for up to 3 months; thaw overnight in the fridge before grilling. The pimento cheese stores separately in the fridge for up to 5 days and actually improves after a day as the flavors settle. Add it cold to a hot patty and let the residual heat do the work — no need to melt it separately.
Mistakes to avoid
- Overworking the meat mixture: Mix just until the cream and seasonings are incorporated. Mixing too long compresses the proteins and produces a dense, tight patty instead of a tender one.
- Skipping the thermometer: Ground beef needs to reach 160°F (71°C) internal temperature. Cut-and-peek is unreliable — a patty can look brown inside while still underdone, especially with cream in the mix affecting the color.
- Making the patties too thick for the cook time: At 5 minutes per side over high heat, patties thicker than ¾ inch may not reach 160°F in the center before the outside overcooks. Keep them at ¾ inch or under, or adjust your cook time and verify with a thermometer.
- Using cold, stiff cream cheese in the pimento spread: Skip the egg in the mix — it makes the patty mushy. On the cheese side, if the cream cheese isn’t fully softened, the spread will be lumpy and won’t combine evenly with the grated cheddar. Pull it from the fridge at least 30 minutes before mixing.
- Storing the pimento cheese on top of the patties: Keep them separate in the fridge. The cheese spread makes the patty surface soggy overnight and the texture of both suffers by day two.
Rich Pimento Cheese Burgers
Ingredients
Burger Ingredients
- 2 pounds ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup heavy cream
- 5 dashes Worcestershire
- 15 dashes hot sauce
Pimento Cheese Ingredients
- 8 ounces sharp cheddar cheese
- 8 ounces sharp white cheddar cheese
- 2 ounces pimento cheese
- 5 ounces cream cheese softened
- 3 tablespoons mayo
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon cayenne
Instructions
Burger Instructions
- Mix everything together in a bowl. Form 8 to 10 patties.
- Grill over high heat until they're no longer pink in the middle (about 5 minutes on each side).
- Top with pimento cheese sauce and preferred toppings.
Pimento Cheese Instructions
- Grate cheese in a bowl.
- Add all remaining ingredients and mix with a spatula. Refrigerate until 10 minutes before serving.
Nutrition
Your questions, answered
Can I make the patties ahead and cook them later in the week?
Yes — formed raw patties refrigerate well for up to 2 days before cooking. Stack them with parchment between each patty and keep them covered; beyond 2 days, freeze them instead.
How do I know when the burgers are done without cutting them open?
Use an instant-read thermometer and pull the patties at 160°F (71°C) internal temperature. The cream in the mix can keep the interior looking pink even when fully cooked, so color alone isn’t a reliable guide here.
Can I cook these on a stovetop instead of a grill?
A cast iron skillet over high heat works well and gives a good crust. Use the same timing as a guide but still verify doneness with a thermometer, since stovetop heat distribution varies.
The pimento cheese seems very thick — is that right?
Yes, it’s intentionally dense and spreadable rather than saucy. It’s designed to sit on top of the patty without running off; if yours seems too stiff, let it sit at room temperature for 10 minutes before serving.
Can I double the pimento cheese recipe and use it for other things during the week?
Absolutely — it keeps for 5 days in the fridge and works well on crackers, sandwiches, or scrambled eggs. Just store it in a sealed container and give it a quick stir before using if it’s been sitting a few days.