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These crazy-good Hot Mess Cheeseburgers remind me a bit of one our favorites, pimento cheeseburgers. This kicked-up version comes from Chris over at Nibble Me This, a fantastic blog to follow. I highly recommend you pay Chris a visit. You’ll find other wonderful dishes like this one. We devoured this yummy burgers in no time. The cheese topping is fantastic. It’s definitely the star of the show!

Pick Your Favorite Cheeses

I used a mix of whatever cheeses I had on hand to make Hot Mess cheeseburgers. You don’t have to get picky. No matter what you use these burgers will turn out fantastic. Lots of cheese, and a little heat.

I recently discovered McClure’s pickles, and they are just fantastic. You see some of their pickle spears in the pic. The spicy varieties have a really nice heat to them. They taste fresh, and homemade. Oh, and you have to try their dill pickle relish. It is unlike that mass-produced relish. Once you’ve had it, you’ll never go back, that’s for sure.

Weber Original Burger Press, Black

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5 from 1 vote

Hot Mess Cheeseburger

We used a mix of whatever cheeses we had on hand. You don’t have to get picky. No matter what you use these burgers will turn out fantastic. Lots of cheese, and a little heat.

Course Main

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 434kcal

Author Based on a recipe from Nibble Me This

Ingredients

For the burgers

1 pound ground beef shaped into 4 patties
kosher salt
freshly ground black pepper
4 hamburger buns
8 slices tomato
1 cup iceberg lettuce shredded
8 slices red onion
ketchup to taste
mayonnaise to taste
prepared mustard to taste
Dill pickles spears, for serving

For the cheese topping

1 cup cheeses shredded. We used sharp cheddar, Monterey Jack, Pepper Jack, and Mozzarella
1 tablespoon chives chopped
1 tablespoon garlic minced
2 tablespoons red onion minced
2 tablespoons pimentos drained, chopped
hot sauce to taste

Instructions

Fire up your grill for direct cooking.
Salt and pepper the beef and place the patties onto the grill.
Meanwhile, stir together all of the cheese mix ingredients.
Flip burgers once the first side has pretty grill marks.
When the patties are just about done (about 15 degrees below where you want them), top with the cheese mix. Remove patties once the meat is done and the cheese is all ooey gooey.
Toast buns as desired.
Serve burgers topped with tomato, lettuce, onion, ketchup, mayo and mustard with a cold pickle spear on the side.