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smoked pimento cheese burger

Smoked Pimento Cheese Burgers

These Smoked Pimento Cheese Burgers combine slow-smoked beef patties with creamy homemade pimento cheese, tangy burger sauce, and pickles for the ultimate Southern BBQ burger experience.
Servings 6 burgers
Calories 680 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Sear Time 3 minutes
Total Time 1 hour 10 minutes

Equipment

  • Pellet Smoker or Grill
  • Meat Thermometer
  • Cast Iron Skillet or Flat Top
  • Mixing Bowls

Ingredients
  

For the Smoked Burgers

  • 2 pounds 80/20 ground beef
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons cracked black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika optional

For the Pimento Cheese

  • 2 cups sharp cheddar cheese freshly shredded
  • 1/2 cup mayonnaise
  • 1/4 cup diced pimentos drained
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • cayenne pepper pinch, optional

For the Burger Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

For Assembly

  • 6 brioche burger buns
  • dill pickle chips
  • 2 tablespoons butter for toasting buns

Instructions
 

  • Preheat smoker to 225°F to 250°F with hickory or oak wood. Divide ground beef into 6 equal portions (about ⅓ pound each). Gently form into patties ¾ inch thick, creating a ½-inch indentation in the center of each with your thumb. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  • Make pimento cheese: Combine shredded cheddar, mayonnaise, pimentos, Dijon mustard, garlic powder, black pepper, and cayenne in a bowl. Mix until creamy but slightly chunky. Refrigerate 15 to 20 minutes to let flavors meld.
  • Make burger sauce: Whisk together mayonnaise, ketchup, mustard, pickle juice, smoked paprika, and garlic powder until smooth. Set aside.
  • Place seasoned burger patties on smoker grates, spacing them 1 inch apart. Close lid and smoke for 45 to 60 minutes until internal temperature reaches 125°F to 130°F for medium doneness. Check temperature starting at 40 minutes.
  • Preheat cast iron skillet, flat top, or grill grates to 450°F to 500°F. Transfer smoked burgers to hot surface and sear 60 to 90 seconds per side until brown crust forms. During final 30 seconds, add about ¼ cup pimento cheese to each burger and let it begin melting.
  • Butter brioche buns and toast cut-side down for 2 to 3 minutes until golden brown.
  • Assemble burgers: Spread burger sauce on bottom bun, add 3 to 4 pickle chips, place burger with melted pimento cheese on top, and finish with toasted top bun. Serve immediately while hot.

Notes

Tips: Use 80/20 ground beef for juiciness during extended smoking. Handle meat gently when forming patties to avoid dense texture. The center indentation prevents burgers from doming during cooking. Fresh-shredded cheddar melts better than pre-shredded. Pull burgers from smoker at 125°F to 130°F to account for temperature rise during searing. Searing surface must be 450°F to 500°F for proper crust in 60 to 90 seconds. Pimento cheese and burger sauce can be made up to 3 days ahead. Toast buns to prevent sogginess from juices and sauce.
Grill Setup: For charcoal or gas grills, set up two-zone fire with coals or burners on one side only for indirect smoking.
Wood Choice: Hickory provides bold classic BBQ flavor. Oak offers balanced smoke. Avoid fruit woods (too mild) and mesquite (too harsh).
Storage: Refrigerate leftover cooked patties up to 3 days. Reheat gently in covered skillet over medium heat. Add fresh pimento cheese when reheating.