Pimento Cheese Stuffed Burgers (South Carolina Style) | Arteflame

Introduction

There is a specific kind of magic that happens when smoky, charred beef meets the creamy, spicy tang of homemade pimento cheese. This South Carolina Pimento Cheese Stuffed Burger isn’t just dinner; it’s a love letter to Lowcountry summers. Picture the sun setting, the smell of the charcoal wafting through the air, and that first messy, glorious bite where the molten center mingles with the savory crust. It is comfort food at its absolute finest, turning a standard cookout into an unforgettable feast perfect for friends and family.

Why This Burger Steals the Show

I adore this recipe because it transforms the humble burger into a gourmet experience without requiring a culinary degree. The pimento cheese acts as a self-basting core, ensuring the meat stays incredibly juicy while the Arteflame grill creates that essential sear. It is the perfect crowd-pleaser that delivers a savory surprise in the center of the patty.

Kitchen Wisdom for the Perfect Stuffing

• Chill the Cheese: Keep your pimento mixture in the fridge until the very last second. Starting with cold cheese ensures it melts at the perfect rate without liquefying before the beef is cooked.
• The Perfect Seal: Take extra care to pinch the edges of your two patties together tightly. If there is a gap, the cheese will escape onto the grill!
• Don't Press: Resist the urge to press down on the burgers with your spatula, or you will lose that precious filling.

Swaps & Substitutions

If you can't find brioche, soft potato rolls work beautifully to soak up the juices. For a spicier kick, you can easily swap the standard cheddar for a Pepper Jack cheese in your filling mixture.

Ingredients

The Burger Patties

• 2 lbs Ground Beef (80/20 blend is best for juiciness)
• 1 tbsp Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 tbsp Garlic Powder
• 4 Brioche Buns (toasted)

The Pimento Cheese Filling

• 2 cups Sharp Cheddar Cheese (freshly shredded, not pre-bagged)
• 8 oz Cream Cheese (softened to room temperature)
• 1/2 cup High-Quality Mayonnaise (Duke’s is preferred for authenticity)
• 1 jar (4 oz) Diced Pimentos (drained well)
• 1 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Worcestershire Sauce

Instructions

Step 1: Create the Liquid Gold

1. In a medium mixing bowl, combine the softened cream cheese and mayonnaise until smooth and uniform.
2. Fold in the shredded sharp cheddar cheese, drained pimentos, onion powder, cayenne pepper, and Worcestershire sauce.
3. Mix vigorously until all ingredients are well incorporated.
4. Place the mixture in the refrigerator for at least 30 minutes. Firm cheese is easier to stuff inside the burgers without leaking.

Step 2: Form the Patties

1. Divide your ground beef into 8 equal portions (this will make 4 stuffed burgers).
2. Flatten each portion into a thin patty, roughly 5 inches in diameter.
3. Take a large spoonful of the chilled pimento cheese mixture and place it in the center of four of the patties, leaving a clear rim of meat around the edges.
4. Place the remaining four patties on top of the cheese-topped ones.
5. Pinch the edges of the top and bottom patties together tightly to create a seal. Smooth the edges to ensure there are no cracks where cheese could escape.
6. Season the outside of each stuffed burger generously with salt, pepper, and garlic powder.

Step 3: Fire Up the Grill

1. Preheat your Arteflame grill or flat top. You want the center grill grate hot for searing and the flat top cooktop medium-hot.
2. Lightly oil the cooktop surface to prevent sticking, though the fat from the 80/20 beef will help naturally.

Step 4: The Sear and Cook

1. Place the burgers on the flat top surface of the grill. Do not press down on them, or the cheese might burst out.
2. Sear undisturbed for about 4-5 minutes per side. You are looking for a deep, dark crust.
3. Move the burgers closer to the center grate if you need more heat, or further out to finish cooking gently if the outside is browning too fast.
4. Cook until the internal temperature of the meat reaches 160°F (medium-well) to ensure the cheese inside is fully melted and hot.

Step 5: Assemble and Serve

1. While the burgers rest for 5 minutes, butter the cut sides of the brioche buns and toast them quickly on the flat top until golden.
2. Place the rested burger on the bottom bun. Top with pickles or bacon if desired, but the flavor stands on its own.
3. Cap with the top bun and serve immediately while the center is gooey.

Tips

The secret to a successful stuffed burger lies in the seal. If you do not pinch the edges of your meat tightly enough, the melting cheese will find the path of least resistance and leak out onto your grill. To prevent this, spend extra time working the edges of the two thin patties together until they look like one uniform piece of meat. Another pro tip is to keep your pimento cheese as cold as possible before stuffing. If the cheese is room temperature when it hits the grill, it will liquefy too fast before the meat is cooked. By starting with chilled cheese, you ensure that the filling melts at the perfect rate, coinciding with the meat reaching the ideal internal temperature. Finally, resist the urge to press the burger with a spatula; doing so is a guaranteed way to lose your delicious filling.

Variations

While the classic South Carolina recipe is perfection on a plate, you can easily tweak this recipe to suit different palates or explore new flavor profiles. The versatility of pimento cheese means it pairs beautifully with various additions, allowing you to customize the heat or texture. Here are a few ways to remix this stuffed burger:

• The Spicy Kick: Add minced jalapeños or a dash of hot sauce directly into the pimento cheese mixture for extra heat.
• The Breakfast Burger: Top the finished stuffed burger with a fried egg and maple-glazed bacon for a brunch masterpiece.
• The Palmetto Sweet: Mix a tablespoon of peach preserves into the cheese mixture for a sweet and savory contrast.
• Bacon-Crusted: Mix crumbled bacon bits directly into the ground beef mixture before forming the patties.
• Blue Cheese Twist: Substitute half of the cheddar cheese with blue cheese crumbles for a sharper, tangier bite.

Best pairings

A burger this rich and flavorful deserves sides that can cut through the heaviness or complement the Southern roots of the dish. You want to avoid overly heavy sides like mac and cheese, as the burger itself provides plenty of dairy richness. Instead, look for crisp textures and acidic notes that cleanse the palate between bites. Since you already have the grill fired up, utilize the space to cook your sides alongside the main event. Here are the best accompaniments for your feast:

• Grilled Corn on the Cob: Charred on the Arteflame with a little lime butter.
• Vinegar-Based Coleslaw: The acidity cuts through the rich cheese and fatty beef perfectly.
• Sweet Potato Fries: The natural sweetness balances the savory spice of the pimento cheese.
• Southern Sweet Tea: Ice-cold and lemon-infused, the ultimate beverage for this meal.
• Pickled Okra: A crunchy, tangy snack that enhances the Southern vibe.

Conclusion

Mastering the South Carolina Pimento Cheese Stuffed Burger is about more than just cooking dinner; it is about paying homage to a culinary tradition that prioritizes bold flavors and communal eating. The combination of the perfectly charred beef and the oozing, spicy cheese creates a texture and taste profile that store-bought burgers simply cannot match. Whether you are using an Arteflame to get that restaurant-quality sear or a standard backyard grill, the effort you put into stuffing and sealing these patties will pay off the moment you take that first bite. Gather your friends, pour the sweet tea, and get ready to serve a burger that might just become your new family legend. Enjoy the grill, and enjoy the taste of the South!