Smoked pimento cheese burgers are beef patties smoked low and slow at 225°F to 250°F over hickory or oak wood for 45 to 60 minutes. The extended smoking develops deep wood-fired flavor. You finish them with a quick high-heat sear. Then top them with creamy homemade pimento cheese made from sharp cheddar, mayonnaise, and diced … Continue reading Smoked Pimento Cheese Burgers