Bacon Pimento Burger Recipe

In a medium bowl, add the softened cream cheese and mayonnaise. Beat with a fork or small whisk until smooth and combined.

Stir in the grated sharp cheddar until evenly incorporated and the mixture is creamy but still slightly chunky.

Fold in the chopped pimentos, finely chopped pickled jalapeños, smoked paprika, lemon juice, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust salt, heat (more jalapeño or hot sauce), or lemon for brightness.

Cover and refrigerate for at least 30 minutes to let flavors meld. Bring to cool (not room temperature) before assembling so it holds on the burger.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a baking rack on top. Arrange bacon slices in a single layer on the rack.

Bake for 12–18 minutes, depending on thickness and desired crispness, rotating the pan halfway through. For chewy with some crisp edges, aim for about 14 minutes.

Remove bacon and transfer to a paper-towel-lined plate to drain. Reserve three slices per burger; keep warm or reheat briefly in a low oven (250°F/120°C) before assembling.

Form 4 patties (about 5 oz / 140 g each) from the ground beef. Handle gently and press a slight dimple into the center of each patty with your thumb to prevent doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or heavy griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

When the pan is hot and shimmering, add the patties (cook in batches if necessary to avoid overcrowding). Cook for about 3–4 minutes on the first side until a deep brown crust forms.

Flip the patties and cook another 3–4 minutes for medium doneness (adjust time ±1–2 minutes for rarer or more well-done). If you prefer cheese melted on the burger, place a generous spoonful (about 2–3 tbs) of the jalapeño pimento cheese onto each patty during the last 1–2 minutes and cover the pan for 30–60 seconds to help it soften and meld.

While patties rest (2–3 minutes), toast the buns: spread softened butter on cut sides and toast face-down in a clean skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Assemble each burger: bottom bun, lettuce leaf (if using), tomato slice, patty topped with jalapeño pimento cheese, three slices of applewood-smoked bacon, a few rings of red onion (if using), top bun.

Serve immediately with your choice of sides.