Pimento Cheeseburger Recipe

Quick Pickles

Prepare a jar or bowl for pickling. Combine white wine vinegar, water, granulated sugar and kosher salt in a measuring cup and stir until sugar and salt dissolve. Add smashed garlic, peppercorns and red pepper flakes to the cucumber slices, then pour the hot (or room temperature) pickling liquid over them so slices are submerged. Let cool to room temperature then refrigerate at least 30 minutes (best 1–2 hours) while you prepare other components.

Make the Bacon Jam

In a medium skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisp, about 8–10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 1–2 tablespoons of rendered fat in the skillet. Pour off excess fat if more than 2 tbs remain. Return skillet to low heat, add pepper jelly, apple cider vinegar, and brown sugar to the reserved bacon fat. Stir constantly until mixture is glossy and slightly thickened, 2–3 minutes. Stir in the cooked bacon and cracked black pepper. Remove from heat and keep warm. The jam can be made ahead and refrigerated; rewarm gently before assembly.

Make Pimento Cheese

In a medium bowl, beat softened cream cheese until smooth. Fold in mayonnaise, grated sharp cheddar, chopped pimentos, smoked paprika, cayenne, lemon juice and kosher salt. Mix until uniformly combined but still slightly chunky. Adjust salt and acidity to taste. Refrigerate until assembly; bring to cool room temperature before spreading so it’s easier to melt slightly on warm patties.

Form Patties

Divide ground chuck into 4 equal portions (about 6 oz each) for 4 patties or two larger patties depending on desired final count. Gently form each portion into a loose patty about 3/4-inch thick and slightly wider than the bun. Avoid overworking the meat. Season both sides with kosher salt and freshly ground black pepper and brush a light film of Worcestershire on one side of each patty.

Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add patties (work in batches if needed) and sear without moving until a brown crust forms, 3–4 minutes per side for medium. For the last minute of cooking, reduce heat to medium-low, top each patty with about 2–3 tablespoons of pimento cheese, cover pan with a lid to help the cheese melt, and cook until cheese is softened and slightly melted, about 45–60 seconds.

Toast Buns

Butter the cut sides of the buns and toast them on a skillet or griddle over medium heat until golden, about 1–2 minutes. Keep warm.

Assemble Burgers

Spread a thin layer (about 1 tablespoon) of warm smoked bacon-pepper jelly jam on the bottom bun. Place the pimento-cheese-topped patty on the jam. Add 2–3 generous tablespoons of extra jam on top of the melty cheese for more smoke and sweet-heat. Top with a few housemade pickle slices (about 3–4 slices per burger). Crown with the top bun and press gently. Serve immediately.