The Southern BBQ Upgrade Your Grill Deserves
If you’ve never topped a burger with pimento cheese, you’re missing out on one of the greatest culinary secrets of the South. These Smoked Pimento Cheese Burgers are going viral because they combine two powerhouse traditions: the deep, complex flavor of low-and-slow BBQ and the tangy, creamy comfort of homemade pimento cheese.
The secret to this “burger of the summer” isn’t just the toppings—it’s the two-stage cooking method. By smoking the patties first, you infuse the meat with a wood-fired character that straight grilling simply can’t achieve. Finished with a quick sear to lock in the juices, these burgers are a masterclass in texture and taste.
Why Smoking Beats Straight Grilling
When you grill a burger over high direct heat, it’s a race against time. Usually, the outside burns before the inside gets that smoky infusion. By smoking at a gentle °F to °F, you allow the smoke to penetrate every pocket of the ground beef.
Because ground beef has so much surface area, it absorbs hickory or oak flavors beautifully. The fat renders slowly, redistributing moisture throughout the patty instead of dripping away. The result? A juicy, mahogany-colored burger that tastes like authentic BBQ in every single bite.
Pimento Cheese: The Perfect Topping
Forget the plastic-wrapped cheese slices. Pimento cheese is the superior burger topping because it doesn’t just sit on the meat—it melts into a luxurious, tangy sauce.
The sharp cheddar provides a punchy contrast to the smoky beef, while the mayonnaise ensures a creamy, emulsified melt that won’t turn greasy. Plus, those diced pimentos add a hint of sweetness and a pop of color that makes these burgers look as good as they taste.
Step-by-Step Guidance
. Form and Season Your Patties
Use / ground beef for the best fat-to-flavor ratio. Form ⅓-pound patties and press a small dimple into the center of each. This prevents the “golf ball” effect and keeps your burgers flat and easy to stack. Season generously with salt, pepper, and garlic powder—but keep it on the surface to ensure a great crust later!
. The Low-and-Slow Smoke
Fire up your smoker to °F. Place the patties directly on the grates and let them bathe in that blue smoke for to minutes. You’re looking for an internal temperature of °F to °F. They’ll look dark and flavorful, ready for the final transformation.
. The Screaming Hot Sear
While the burgers smoke, whip up your pimento cheese (shred your own cheddar for the best melt!) and burger sauce. Once the burgers reach temperature, move them to a piping hot cast iron skillet or flat-top griddle.
Sear for just to seconds per side. In the final seconds, dollop a big scoop of pimento cheese on top. It will soften and start to ooze perfectly over the edges.
. Assemble Your Masterpiece
Toast your brioche buns with plenty of butter—this creates a barrier so the juices don’t make the bread soggy. Spread a thick layer of tangy burger sauce on the bottom, add a few crunchy dill pickles, and crown it with your cheesy, smoky patty.
Quick Tips for Success
Wood Choice: Hickory or oak provides a traditional “beefy” smoke profile, but cherry wood can add a beautiful reddish hue to the meat.
Wood Choice: Hickory or oak provides a traditional “beefy” smoke profile, but cherry wood can add a beautiful reddish hue to the meat.
Make Ahead: You can make the pimento cheese and burger sauce up to days in advance. In fact, they taste better after the flavors have had time to mingle!
Make Ahead: You can make the pimento cheese and burger sauce up to days in advance. In fact, they taste better after the flavors have had time to mingle!
Don’t Overwork the Meat: When forming patties, handle the beef gently. Overworking leads to a tough, dense burger.
Don’t Overwork the Meat: When forming patties, handle the beef gently. Overworking leads to a tough, dense burger.
These Smoked Pimento Cheese Burgers are more than just a meal; they’re a conversation starter. Whether it’s a weekend cookout or a game day spread, this Southern-style BBQ classic is guaranteed to disappear fast!
