Slow Cooker Pimento Cheese Burger Steaks Step-by-step instructions

Before you start

Before starting, soften the cream cheese by leaving it at room temperature for about 30 minutes. This helps it melt more quickly and evenly in the slow cooker. Drain the pimentos well to avoid adding excess liquid to the sauce.

Gently mix the ground beef just until combined; overmixing can make the patties tough. Shape the patties and have all the ingredients ready to go. No need to brown the patties first—the slow cooker will cook them thoroughly while creating a rich sauce.

Instructions

Form and Load the Patties

1. 1Form the Beef Patties
   In a large bowl, gently mix the ground beef just until combined. Shape the beef into 4 thick oval patties, about 1 inch thick. Do not overwork the meat, or the patties will be tough.
   Look for The patties should hold together but still look slightly rough on the surface.
   Tip Use a light touch when shaping; overworking makes dense patties.
2. 2Add Patties to Slow Cooker
   Place the patties in the bottom of a 6-quart slow cooker, arranging them in a single layer. They can touch slightly but should not overlap.
   Look for The patties cover the bottom of the slow cooker in one even layer.
   Tip If the slow cooker is smaller, stack the patties slightly, but they will cook more evenly in a single layer.

The patties are shaped and placed in the slow cooker in a single layer. They should look thick and evenly formed, with no cracks or loose pieces. The surface of the meat is slightly rough, which helps the toppings adhere. The slow cooker is ready for the toppings, and the kitchen smells of fresh ground beef.

Layer the Toppings

3. 3Scatter Pimentos and Cheddar
   Scatter the drained diced pimentos evenly over the patties. Sprinkle the shredded cheddar cheese over the pimentos, covering the patties as evenly as possible.
   Look for The patties are topped with a layer of red pimentos and yellow cheese.
   Tip Drain the pimentos well to keep the sauce from becoming watery.
4. 4Season with Garlic Paprika
   Sprinkle the garlic paprika seasoning evenly over the cheese and pimentos. Use the back of a spoon to gently press the seasoning into the cheese so it doesn't blow away.
   Look for The seasoning creates a reddish-brown dusting over the cheese.
   Tip If you prefer a spicier kick, add a pinch of cayenne with the seasoning.
5. 5Top with Cream Cheese
   Place the chunks of cream cheese on top of the seasoned cheese mixture. Spread them out so they melt evenly as the slow cooker heats.
   Look for White cream cheese chunks dot the surface of the patties.
   Tip Soften the cream cheese beforehand for quicker melting and a smoother sauce.

The patties are covered with a colorful layer of red pimentos, yellow cheddar, and a dusting of garlic paprika. Chunks of cream cheese sit on top, ready to melt.

The cheese is not yet melted, but the ingredients are evenly distributed. The slow cooker is full of promise, and the seasoning is visible as a reddish-brown sprinkle.

Slow Cook and Serve

6. 6Slow Cook the Patties
   Cover the slow cooker and cook on low for 4 to 5 hours, until the patties are tender and cooked through. The internal temperature of the thickest patty should reach 160°F (71°C).
   Look for The sauce is bubbling around the edges and the cheese is fully melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist lifting the lid during cooking; the heat escapes and lengthens the cook time.
7. 7Serve the Burger Steaks
   Using a spatula, carefully transfer each patty to a plate. Spoon the creamy pimento cheese sauce from the slow cooker over the top. Serve hot.
   Look for The patties are glistening with a thick, orange sauce and steam rises.
   Tip Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

After 4 to 5 hours, the sauce is bubbling gently around the edges, and the cheese is fully melted and creamy. The patties are tender and cooked through, with an internal temperature of 160°F (71°C). The sauce is thick and coats the back of a spoon. The aroma is rich, cheesy, and slightly smoky.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using pre-shredded cheese, which often contains anti-caking agents that can make the sauce grainy; shredding your own cheddar gives a smoother result.

Avoid overmixing the ground beef, as this can make the patties dense and tough. Finally, do not skip draining the pimentos—excess liquid can make the sauce thin and watery.

How to tell it’s done

The burger steaks are done when the internal temperature of the thickest patty reaches 160°F (71°C). Use an instant-read thermometer to check. The sauce should be thick, creamy, and fully melted, with no visible chunks of cream cheese.

The patties should be tender and easily pierced with a fork. If you prefer a more caramelized surface, you can briefly broil the patties after slow cooking, but this is optional.

• Ground meat: 160°F (71°C) in the thickest part