Virginia Southern-Style Pimento Cheeseburgers

Introduction

Experience true Southern grilling with these Virginia-Style Pimento Cheeseburgers made exclusively on the Arteflame grill. Juicy beef patties are seared at 1,000°F on the center grill grate, locking in flavor before finishing to perfection on the flat cooktop. All while rich, homemade pimento cheese melts into every bite. This recipe celebrates bold Southern flavors with the unique searing and sizzling of the Arteflame’s open-air design—no lids, no frying pans, just wood-fired flavor.

Ingredients

• 1.5 lbs ground chuck (80/20 blend)
• Salt and black pepper, to taste
• 4 brioche buns, split
• 4 tbsp butter (plus extra for toasting buns)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup diced pimentos (drained)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• 4 slices crispy cooked bacon (optional)
• Lettuce, tomato, pickles (for serving)

Instructions

Step 1: Fire up the Arteflame

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack dry firewood over the napkins in a teepee shape.
4. Light the napkins and let the fire develop.
5. Wait about 20 minutes until the center grate reaches at least 1,000°F and the flat cooktop is hot across the zones.

Step 2: Make the Pimento Cheese

1. In a bowl, combine shredded cheddar, mayonnaise, diced pimentos, garlic powder, smoked paprika, and cayenne if using.
2. Mix thoroughly until smooth, spreadable, and cheesy. Set aside.

Step 3: Form and Season the Burgers

1. Form the ground chuck into 4 equal patties, gently shaped with a slight dimple in the center.
2. Season generously with salt and pepper on both sides.

Step 4: Sear the Burger Patties

1. Place the patties directly on the center grill grate for a hard sear—about 60-90 seconds per side.
2. Flip once and allow juices to lock in with a sizzling crust.

Step 5: Cook to Desired Doneness on Flat Cooktop

1. Move the seared patties to the flat griddle.
2. Cook until the internal temperature is 15°F below your target doneness (e.g., 135°F for medium), as the burgers will continue cooking after you remove them.

Step 6: Toast the Buns and Melt the Cheese

1. Butter the cut sides of each brioche bun and toast them on the flat cooktop outer edge until golden brown.
2. Add a generous spoonful of pimento cheese on top of each patty during the last minute of cooking; let it melt while sitting on the flatter low-heat section.

Step 7: Assemble and Serve

1. Place patties on toasted buns.
2. Top with bacon, lettuce, tomato, and pickles (all grilled on the flat cooktop if you like).
3. Serve hot and enjoy the ultimate Virginia-style pimento cheeseburger!

Tips

• Use the inner zone of the flat top for higher heat and the edges for gentler cooking.
• Butter makes everything better—don’t skip it on your buns.
• Don’t press down on the burgers while cooking—keep those juices locked in.
• Remove patties when they are 15°F under final temp; they’ll finish as they rest.
• Let burgers rest 5 minutes before serving.

Variations

1. Spicy Jalapeño Pimento Burger: Add diced jalapeños into your pimento mix and top your burger with grilled jalapeño slices.
2. Virginia BBQ Pimento Burger: Drizzle with sweet Southern BBQ sauce and add coleslaw for a tangy balance.
3. Pimento Mushroom Swiss Burger: Replace cheddar with Swiss and top with sautéed mushrooms grilled on the outer cooktop ring.
4. Pimento Fried Onion Burger: Add crispy onions grilled on the cooktop and a smoky chipotle aioli.
5. Breakfast Pimento Burger: Top with a fried egg, grilled ham slice, and use the pimento cheese as your sauce.

Best pairings

• Grilled sweet potato wedges with cinnamon butter
• House-made coleslaw cooked gently on outer grill zone
• Chilled craft beer or Southern sweet tea
• Grilled peach halves with honey for dessert
• Grilled corn with spiced butter

Conclusion

Cooking on the Arteflame Grill turns a simple burger into an unforgettable wood-fired experience. The pimento cheese melts beautifully, the burger sears with steakhouse quality, and the brioche buns toast just right—all with only open flame and flat iron heat. No oven, no pans, no mess—just you, your fire, and the bold flavors of Virginia cuisine.