These 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. Be still my heart…
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.
Another great recipe using P. Cheese is our Cheese Ball with Pimento Cheese. And it’s an old family recipe.
How to stuff the burger sliders
We tried a couple difference techniques for stuffing the burgers 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 3/4-1-inch thick discs.
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, a little piece of bacon is great, 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 Sliders
- 1 lb ground chuck
- 1 T Worcestershire sauce
- 1/4 t each salt and black pepper
- 1 c prepared pimento cheese
- Slider buns and desired toppings
- Put pimento cheese in bottom of plastic baggy until filled about 1 1/2 inches across bottom of bag.
- Put baggie in freezer on level surface and freeze 2+ hours.
- Create 2 thin patties (about 4 inches wide) and put a 1 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!
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
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