These Pimento Cheese Burgers are not only delicious and satisfying, they are keto and low carb as well when served on a keto bun or bunless!
These burgers make an excellent lunch or dinner idea and the family is sure to thank you for making them.
A Simple Burger Recipe
Being a northern born and bred girl, pimento cheese was not normally something we think of putting on burgers. As a matter of fact, whenever we made a cheeseburger it was good ole processed american cheese slices that went on top.
After moving to the south and trying Bojangles Cajun Chicken Filet Biscuit and getting pimento cheese on top, I've been addicted to pimento cheese.
When I was doing research for my Jalapeno Pimento Cheese recipe over on Honeybunch Hunts, I discovered something very interesting about this southern favorite! According to Southern Living, pimento cheese originated from New York of all places.
Now this stuff is not the cheese I ate as a child. What mom had in our fridge back then was not homemade. It was a tiny jar that was made by Kraft foods and it was actually called Pimento Spread. It wasn't something I loved, it was more of something my Dad enjoyed.
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80/20 ground beef
Coconut aminos, I use this brand
Sweet Hot Pickled Jalapenos, I like to buy these.
- In a large mixing bowl, lightly mix the ground beef and coconut aminos to combine.
- Divide the burger mixture into 4 portions and shape into a burger shape placing a dent in the center of the burger.
- Cook until the internal temperature is at 160°.
- Assemble the burger as desired, topping with 2 tablespoon of pimento cheese.
💭 Top Tips
- When mixing the coconut aminos into the ground beef, do so gently without handling the burger too much. This will keep the meat tender.
- USDA recommends the internal temperature of ground beef be at least 160° F. Use a meat thermometer if you are unsure.
- Keep plenty of napkins handy. This is a messy but delicious burger to eat!
- Non-keto peeps can use whatever type of bun they wish, just remember the nutrition information will change if you do.
- Substitute the jalapenos for caramelized onions or sauteed mushrooms.
- Spread some butter on the bun and place them on the grill to warm up and toast prior to assembling the sandwich.
More Burger Recipes
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Pimento Cheese Burgers
- 1 lb 80/20 ground beef
- 1 tablespoon coconut aminos
- ½ cup jalapeno pimento cheese
- ½ cup pickled jalapenos
- 4 keto friendly burger buns
- Crumble the ground beef into a large mixing bowl.
- Sprinkle with the coconut aminos and gently mix to combine.
- Divide the ground beef mixture into 4 equal portions (4 oz each).
- Place the burgers on a pre-heated griddle over medium-high heat and cook for 4 minutes, or until the burgers begin to brown on the bottoms and juices begin to release and internal temperature is at 160°.
- Flip the burgers over and cook another 3 - 4 minutes, or until burgers are at desired level of doneness.
- Assemble the burger with desired amount of pickled jalapenos on the bottom of the bun, the burger, and 2 tablespoon of pimento cheese each.