Slow Cooker Pimento Cheese Burger Steaks Tips, FAQ & printable recipe

Tips for success

For the best texture, use freshly shredded cheddar cheese. Pre-shredded cheese often contains anti-caking agents that can make the sauce slightly grainy.

If you have time, shred the cheese yourself from a block. Also, make sure the cream cheese is softened before adding it to the slow cooker; this helps it melt smoothly and evenly.

If you prefer a spicier sauce, add a pinch of cayenne pepper or a few dashes of hot sauce along with the garlic paprika seasoning. For a smoky flavor, use smoked paprika in place of regular paprika. You can also add a tablespoon of pickled jalapeños for extra heat and tang.

Variations

• Spicy Pimento Burger Steaks: Add 1-2 tablespoons of chopped pickled jalapeños or a teaspoon of hot sauce along with the garlic paprika seasoning. The heat will cut through the richness of the cheese sauce.
• Smoky Bacon Burger Steaks: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the patties before adding the cheese. The smoky flavor pairs perfectly with the creamy sauce.
• Onion and Pepper Burger Steaks: Thinly slice 1 small onion and 1 bell pepper, and place them in the bottom of the slow cooker before adding the patties. They will soften and add sweetness to the sauce.
• Herbed Pimento Burger Steaks: Stir 1 teaspoon of dried oregano or thyme into the garlic paprika seasoning. The herbs add an aromatic note that complements the beef and cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked patties and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, covered, for about 10 minutes, or in the microwave in 30-second intervals.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills; reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen it if needed.

The patties can be formed and refrigerated up to 24 hours in advance. Assemble the slow cooker with the patties and toppings, then refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed. You can also freeze the uncooked patties for up to 3 months; thaw in the refrigerator before cooking.

Serving ideas

Serve the burger steaks hot, with a generous spoonful of the pimento cheese sauce over the top. They pair beautifully with mashed potatoes, rice, or buttered noodles to soak up the sauce.

A side of steamed green beans or a simple green salad adds a fresh contrast to the rich, creamy dish.

For a Southern-inspired meal, serve the patties on toasted buns with additional pimento cheese sauce, lettuce, and tomato.

Or, slice the patties and serve them over grits or polenta for a comforting twist. The sauce is also delicious spooned over roasted vegetables or baked potatoes.

Frequently asked questions

Recipe card

Slow Cooker Pimento Cheese Burger Steaks

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb ground beef
• 1/2 cup diced pimentos, drained
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tsp garlic paprika seasoning
• 8 oz cream cheese, softened and cut into chunks

Instructions

1. 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.
2. 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.
3. Scatter the drained diced pimentos evenly over the patties. Sprinkle the shredded cheddar cheese over the pimentos, covering the patties as evenly as possible.
4. 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.
5. 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.
6. 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).
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

4 g

Fat

50 g

Automatic estimate from the ingredient list, not laboratory-verified.