These Smoked Pimento Cheese Burgers take a classic backyard burger and turn up the flavor with smoky beef, creamy pimento cheese, crispy bacon, and fresh toppings all piled onto a toasted brioche bun.
The burgers start with juicy 80/20 ground beef seasoned generously with Kosmos Q Cow Cover HOT before they head to the smoker low and slow. Once they're packed with smoky flavor, they get a quick sear over high heat to build that perfect crust.
Then comes the best part: a generous layer of creamy pimento cheese, crispy bacon, lettuce, juicy tomato, and a few dill pickles tucked into a buttery toasted brioche bun.
They're easy enough for a weeknight dinner, but loaded with enough flavor to steal the show at your next backyard cookout. Let's get to it.
2 lbs. 80/20 ground beef
2 Tbsp. Kosmos Q Cow Cover HOT
4 brioche buns
1 cup pimento cheese
8 slices bacon, cooked
1 large tomato, sliced
Lettuce
Dill pickles, optional
2 Tbsp. butter, for toasting the buns
Divide the 2 pounds of 80/20 ground beef into 4 equal portions.
Gently form each portion into a patty about ¾-inch thick, being careful not to overwork the meat.
Season both sides of each burger generously with 2 tablespoons of Kosmos Q Cow Cover HOT, making sure the seasoning is evenly distributed.
While the burgers are coming together, have your bacon cooked and crispy, slice the tomato, and get your lettuce and pickles ready for assembly.
Now you've got four juicy patties seasoned and ready to pick up some serious smoky flavor.
Preheat your smoker to 250°F.
Once the smoker is up to temperature, place the seasoned burger patties directly on the cooking grate.
Keep the smoker steady at 250°F and let the burgers slowly cook while taking on that delicious smoky flavor.
Smoke the burgers at 250°F for 35–45 minutes, or until they reach an internal temperature of 130°F.
There's no need to flip the burgers while they're smoking. Let the low heat and smoke work their magic.
Once the burgers hit 130°F internally, they're ready for the hot and fast finish.
Increase the grill temperature to 500°F, or transfer the burgers to a hot grill or cast-iron skillet.
Sear the burgers for 1–2 minutes per side, just long enough to develop a flavorful crust.
Continue cooking until the burgers reach 135°F for medium-rare, or cook them to your preferred level of doneness.
That quick sear gives the burgers a beautiful crust while keeping the inside juicy and packed with smoky beef flavor.
While the burgers are finishing up, butter the cut sides of the 4 brioche buns with 2 tablespoons of butter.
Place the buns on the hot grill or skillet and toast them until golden brown.
Keep an eye on them because brioche can toast quickly.
Once they're golden and slightly crisp around the edges, pull them from the heat and get ready to build.
Spread a generous layer of pimento cheese over the bottom half of each toasted brioche bun.
Place a hot, smoky burger patty directly on top of the pimento cheese.
Add 2 slices of crispy bacon to each burger, followed by lettuce and sliced tomato.
Add dill pickles if you want an extra hit of tangy crunch.
Finish each burger with the top brioche bun.
Serve the burgers immediately while the patties are hot and the pimento cheese is creamy.
The warm burger melts into the rich pimento cheese while the crispy bacon, fresh lettuce, juicy tomato, and pickles add plenty of texture and flavor.
Grab a napkin, because this is one seriously loaded burger.
Smoky beef. Creamy pimento cheese. Crispy bacon. Fresh toppings. Toasted brioche.
These Smoked Pimento Cheese Burgers take everything you love about a classic burger and give it a smoky BBQ twist that's hard to beat.
They're simple to make, packed with flavor, and perfect for backyard cookouts, game day, or anytime you're craving a burger that's a little more loaded than the usual.
Fire up the smoker, grab your favorite toppings, and dig into one of these smoky, cheesy burgers.
Catch you on the next recipe!
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