Grilled Pimento Cheese Burger with Peppered Bacon
Fire up the grill for Pimento Cheese Burgers featuring juicy ground sirloin patties topped with jalapeño pimento cheese. These epic burgers are guaranteed to steal the show at your next cookout!
Y’all …these pimento bacon cheeseburgers are the BOMB. I’ll admit, I have a total weakness for those deliciously messy burger concoctions. You know the kind I’m talking about: toppings piled high, oozing with layers of flavor that come together in perfect harmony, like peanut butter and jelly. Honestly, I’m getting hungry just talking about them!
So what makes these burgers so amazing? That spicy, creamy Southern-style jalapeño pimento cheese plays a huge role, of course, but that’s not all. When you bite in, you get the smoky grilled beef, melty cheese, peppery bacon, and a sweet-savory maple bacon onion jam as the cherry on top –or should I say, the jam on the burger?
Sometimes, I skip burger buns for a low-carb lettuce wrap. But I also love a good classic burger on a sweet Hawaiian or brioche bun, and this burger is one of those occasions. The umami magic happening between the bun, beef, fiery pimento cheese, and bacon is downright “slap yo’ mama good!” Save this one for a splurge day –it’s worth it!
Recipe features
- Party for your tastebuds! 🥳 The balance of juicy beef, creamy pimento cheese, smoky bacon, crunchy lettuce, pickled jalapeños, and sweet-savory maple bacon onion jam hits every flavor and texture note in the best way.
- Easy to make. Simple enough for a high-protein family dinner but luxurious enough to wow last-minute summer BBQ guests. This is my husband’s all-time favorite burger recipe.
- Customizable. You can mix and match toppings, swap the bun for lettuce, or even stuff the pimento in the burger patties. Lots of options to play with!
Ingredients you’ll need
- Ground sirloin. I love using ground sirloin because it gives you a beefy, flavorful burger that’s not too fatty or greasy. Ground chuck or an 80/20 ground beef also works –just expect a little more fat to render out.
- Burger seasoning. I highly recommend adding a sprinkle of my Homemade Burger Seasoning. It’s a simple blend that elevates the beef, but a classic sprinkle of salt and pepper, or a store-bought burger seasoning, works too.
- Center-cut bacon. I go for center-cut because it’s a little leaner, and honestly, I usually just bake up the whole package because who doesn’t love having bacon ready to go for breakfast the next day? 😉
- Fresh cracked pepper. It’s such a simple addition, but it gives the bacon a spicy, peppery heat to balance all the rich, salty flavors.
- Jalapeño pimento cheese. This cheesy, spicy spread melts into an indulgent, melty topping. You can make your own (my Southern-Style Jalapeño Pimento Cheese is life-changing!) or grab a good-quality store-bought version. For a milder flavor, use classic pimento cheese. I highly recommend making this from scratch. My homemade version melts beautifully on a burger!
- Buns. Brioche or Hawaiian buns are the best for this burger. They toast up beautifully and add just the right touch of sweet, buttery flavor.
- Butter lettuce leaves. A couple of butter lettuce leaves add a layer of crisp freshness. If you can’t find butter lettuce, Boston bibb or baby romaine are great swaps.
- Maple bacon onion jam. This stuff adds incredible richness, a little sweetness, and a deep smoky flavor that ties the whole burger together. Stonewall Kitchen makes a fantastic jarred version.
- Mayo. If you know, you know –Duke’s Mayo is the Southern gold standard and just perfect on a burger. Not a mayo fan? Skip it.
- Pickled jalapeños. I layer on a few pickled jalapeño slices for that final pop of vinegary heat. If you’re sensitive to spice, you can leave them off or swap in bread-and-butter or dill pickle chips for less heat.
How to make grilled pimento cheese burgers
Step 1: Shape and chill the patties. Form the ground sirloin into 4 even patties, season with burger seasoning (optional), press down with your thumb to make an indentation in the middle, and then pop them into the fridge for 15-20 minutes.
Step 2: Preheat the grill and oven. While the burgers chill, preheat the grill to medium heat and the oven to 375°F (because we’re going to multitask and get the bacon going at the same time).
Step 3: Cook the bacon: Arrange the bacon strips in a single layer on a lightly greased foil-lined baking sheet. Crack fresh black pepper over the top, and bake for 12-18 minutes. Transfer to paper towels to drain and cool.
Step 4: Grill the burgers: Sear the patties on the grill over medium heat for 4 minutes per side for a nice juicy medium burger or to your preferred doneness.
Step 5: Melt the cheese: Shift the burgers to one side of the grill and turn off the burner (or move them to the cooler side if using charcoal). Generously pile pimento cheese onto each patty, close the grill lid, and allow the cheese to melt. Set aside on a plate.
Step 6: Assemble. Layer butter lettuce leaves on the bottom half of each bun, followed by the cheesy burger patty, 2 slices of crispy bacon, a tablespoon of maple bacon jam, optional mayo, and a few sliced pickled jalapeños. Top it all off with the bun lid and enjoy!
Stovetop instructions
If you’re not in the mood to grill, you can cook these burgers on the stovetop in a cast-iron skillet. Just get it nice and hot, add a little oil, and sear the patties for 4-5 minutes per side. Then, reduce the heat, top with pimento cheese, and cover the pan briefly to help the cheese melt.
Recipe tips and FAQs
- Avoid overworking the meat. This can lead to dense, tough burgers. Instead, shape the patties with a light touch just until they hold together. I also like to make a thumbprint indentation in the center of each patty to help prevent them from puffing up and shrinking.
- Cold burgers grill better. So pop those babies into the fridge for 15-30 minutes before grilling. This helps them firm up and hold their shape, giving you a gorgeous sear on the outside without overcooking the inside.
- Keep an eye on the bacon. We want it just starting to crisp (it’ll firm up a little more as it cools). If you bake it too long, it can get overly crunchy and shatter when you bite into the burger. When in doubt, check the package’s oven directions as a guide.
- Let the cooked burger patties rest for a minute or two. This helps the juices absorb back into the meat, instead of losing all that goodness to the plate or even worse, the bun.
Variations
As with any great burger, there are no hard and fast rules, so have fun with it and make these pimento cheese burgers totally your own:
- Can’t find maple bacon jam? A swipe of fig jam, pepper jelly, tomato jam, or caramelized onion jam adds that same sweet-savory balance that plays so well with the smoky bacon and tangy pimento cheese.
- Optional onions. If you’re into onions, I highly recommend adding caramelized onions for a rich, jammy sweetness –just cook sliced onions low and slow in a skillet with butter or olive oil until caramelized (about 30–40 minutes). Or, go bold with a few slices of raw or pickled red onion.
- Stuffed pimento cheese burger. Feeling a little extra? Stuff it! Shape your beef into 8 uniform patties (if stuffing, you will need about 6 oz of ground beef per burger). Press an indentation into each one and spoon a little pimento cheese into the center. Cap them with the remaining patties, crimp and seal the edges with a fork, then smooth out the seams, and it’s ready to hit the grill.
I recommend at least 1 heaping tablespoon per burger, which is just enough to melt into a mouthwatering, gooey layer without overpowering the beefy flavor. Feel free to add an extra tablespoon for extra cheesy goodness.
Yes, and you absolutely should! Giving your buns a quick toast adds flavor, texture, and helps them hold up under all that juicy beef, melted cheese, and saucy toppings. Just watch them closely –they only need a minute or two.
Serving suggestions
I love serving these pimento cheeseburgers alongside the classics –think crispy fries, sweet potato wedges, old-fashioned coleslaw, or grilled corn on the cob –and don’t forget an ice-cold drink! A crisp beer or an icy glass of lemonade makes the perfect match.
On the flipside, you can skip the bun altogether and turn your burger into a jalapeño pimento bacon burger bowl! Just serve the patty over a bed of crunchy lettuce and pile on all your favorite toppings for a satisfying low-carb meal.
Storing and freezing
Make-ahead: To save time, you can bake the bacon and shape the burger patties up to 1 day in advance and keep them in the fridge. When ready to serve, just pop the bacon into the oven for a few minutes and season/cook the burgers as instructed.
Storing: Store any leftover cheeseburger patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until heated through.
Freezing: Let the cooked patties cool completely, then wrap them individually in plastic wrap or foil and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
More burger recipes
If you love this grilled jalapeño pimento bacon cheeseburger recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Grilled Pimento Cheese Burger with Peppered Bacon and Maple Bacon Onion Jam
Ingredients
- 16 oz ground sirloin beef
- homemade burger seasoning or salt and pepper, to taste
- 8 slices center-cut bacon
- Freshly ground black pepper to taste
- 4 tbsp prepared Southern-Style Jalapeño Pimento Cheese
- 4 brioche hamburger buns or sweet Hawaiian burger buns
- 8 large butter lettuce leaves
- 4 tbsp maple bacon onion jam I use Stonewall Kitchen
- *optional: 4 tsp Duke's mayonnaise
- ¼ cup pickled jalapeños
Instructions
- Form the ground sirloin into 4 patties (can season with burger seasoning, if desired (add link to recipe) and pop them into the fridge to chill.
- Prep and preheat the grill to medium heat and preheat the oven to 375 degrees F (because we’re going to multitask and get the bacon going at the same time).
- Place bacon on a baking sheet lined with aluminum foil (for easy clean-up) and sprayed lightly with olive oil spray, and cover the top with freshly ground black pepper, to taste. I usually just make the whole package. Who doesn’t love extra bacon for breakfast? 😉
- Cook the bacon for 12-18 minutes (depending on thickness and bacon used ) until beginning to crisp. Reference package directions for oven baking, if needed. Lay bacon onto paper towels to drain and cool.
- Grill burgers until desired doneness (it's about 4 min per side for medium). Move the patties to one side of the grill and turn off the burner for indirect heat.
- Place 1 heaping tablespoon of pimento cheese on top of each burger (or more, to taste), close the lid, and allow the cheese to melt. Transfer to a plate.
- Place a couple of butter lettuce leaves on the bottom of each bun, then top with the burger, 2 slices of bacon, a tablespoon of maple bacon jam, optional mayo, and sliced pickled jalapeños.
Notes
-
- Avoid overworking the meat. This can lead to dense, tough burgers. Instead, shape the patties with a light touch just until they hold together. I also like to make a thumbprint indentation in the center of each patty to help prevent them from puffing up and shrinking.
-
- Cold burgers grill better. So pop those babies into the fridge for 15-30 minutes before grilling. This helps them firm up and hold their shape, giving you a gorgeous sear on the outside without overcooking the inside.
-
- Keep an eye on the bacon. We want it just starting to crisp (it’ll firm up a little more as it cools). If you bake it too long, it can get overly crunchy and shatter when you bite into the burger. When in doubt, check the package’s oven directions as a guide.
-
- Let the cooked burger patties rest for a minute or two. This helps the juices absorb back into the meat.
Nutrition
- Sweet Potato Kefir Pancakes (Gluten-Free) - June 16, 2025
- Boursin Tomato Pasta (Healthy & High Protein) - June 9, 2025
- Tropical Banana Pineapple Protein Shake - June 3, 2025
You know I love me some pimento cheese! SO making these this weekend!!!
I think this is the perfect recipe for a spicy, savory burger. We’ll probably go camping this summer. This will be a good one for the grill. I’ll have to try this.
Amee this burger looks fantastic! Thanks so much for including my Mushroom & Scallion Burger too. 🙂
Thank you Carrie!! It’s always a pleasure to share your yummy dishes!