These stuffed burger sliders are hearty enough for a whole meal, but small enough to make the perfect tailgate munchie! They ooze with melty pimento cheese when you bite into them.
Perfect for anytime you want to grill something crowd-pleasing, these baby burgers are fun, different and delish.
The Pimento Cheese
If you use a ready made pimento cheese make sure it’s good quality, like Proper Pepper, made right here in Georgia. Of course, we think homemade is always best if you’ve got a few extra minutes. Our Spicy and Smoky Pimento Cheese is perfect for stuffing these sliders. If you prefer a little kick to your burger, this Pepper Jack Pimento Cheese is a delicious addition to these burgers!
Another great recipe using P. Cheese is our Cheese Ball with Pimento Cheese. And it’s an old family recipe.
How to stuff the pimento cheese stuffed sliders
We tried a couple difference techniques for stuffing the sliders to achieve maximum cheesiness. The most effective we found was creating a frozen pimento cheese “log” by scooping pimento cheese into the bottom of a sandwich-size plastic baggie (about an inch and a half deep) and then freezing it for a couple hours. The log removes easily and can then be sliced into ¾-1-inch thick discs.
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Making the sliders
Next, make 2 small thin patties (however you typically make burgers- I just used salt, pepper, and Worcestershire) and put the pimento cheese disc between them.
Press the edges together and smooth them out so the pimento cheese is well enclosed in the center of the patties. Grill for 4-6 minutes on each side and then serve with whatever toppings you like.
Of course, the pimento cheese stuffed sliders are great with just a little piece of bacon, but even better is our homemade Bacon Bourbon Jam.
Make this the perfect all-American meal with a southern twist by making our Homemade French Fries with Creole Aioli. A refreshing side to complete the meal? How about Watermelon Salad with Cucumbers and Lime Vinaigrette? You’ll love it.
Pimento Cheese Stuffed Burger Sliders
Ingredients
- 1 lb ground chuck
- 1 T Worcestershire sauce
- ¼-½ t each salt and black pepper
- 1 c prepared pimento cheese
- 6 Slider buns
Instructions
- Put pimento cheese in bottom of plastic baggie until filled about 1 ½ inches across bottom of bag. Roll into a "log" shape.
- Put baggie in freezer on level surface and freeze 2+ hours.
- Create 2 thin patties (about 3-½ inches wide) and put a ¾ inch slice of pimento cheese "log" between them. Pinch and smooth edges.
- Repeat until all beef has been used.
- Grill 4-6 minutes on each side (middle will still seem soft- Don’t worry- It’s just cheese!)
- Top any way desired!
Nutrition
Find some great ideas for putting together a special cheese board here.
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
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Stacey says
I am definitely going to make these! These could be made ahead of time and frozen until ready to cook. Love that!
Pam says
Perfect idea, Stacey.
Deanna says
This looks soo yummy!! I love to have these at my Steeler tailgates!!!!
Pam says
Got to love a tailgate party! Thanks, Deanna.
Nicola @ Happy Healthy Motivated says
I love sliders, but mine never turn out as cute and neat as yours! Great idea stuffing the burgers with cheese. So creative!
Pam says
Thanks Nicola! We did them by hand, but those little “slider molds” look pretty cool, too. I think I’ll give them a try next time.
swayam singh says
This looks and sounds so good!! Feel like grabbing it off the screen right now
Pam says
Haha! Thanks so much swayam!
Amy | The Cook Report says
Somehow I’ve never had a cheese stuffed burger but it’s going right to the top of my list of things to try!
Pam says
Hope you enjoy, Amy.
Tina says
I really love football season for all the delicious food that comes with it! These look really fun and tasty!
Pam says
Fall foods really are so good, aren’t they? Thanks, Tina!