Pimento cheeseburgers from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 79) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Misa925 on July 05, 2025

    4 oz jar of pimentos (strained, but liquid not smushed out) was just shy of the 1/3 cup called for in the recipe. I cooked 4 strips of thick cut bacon to add to the burgers & used about 1 Tbsp of bacon fat to pan fry them. Other than that, I followed the recipe & assembly photos exactly... but the pimento cheese did not stay in the center of my burgers so they'd be "stuffed" burgers like in the photos. The cheese melted too much & was absorbed into the patties so I ended up with burgers that had a "pocket" with just a few pimentos inside. Quite tasty, but not the stuffed burgers shown in the book. I've successfully made other stuffed burgers, so I think one of problems was my freshly shredded cheese I chose to finely shred, because the photos show what looks like a smooth spread without it having large shred cheese. Adding the cream cheese did make it resemble a pimento spread, but I think that was another problem. May try again with large shred cheddar & less or zero cream cheese.

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