These Pimiento Cheese Sliders dress up your basic hamburger and take it to the next level of yum and are ideal for tailgating or a summer cookout,. I love these baby burgers because they offer so many flavor options. One of my favorite ways to dress sliders lately has been to top them with my creamy LIGHTENED pimiento cheese. When the cold pimiento cheese hits the steamy burger and begins to melt, literal magic happens in my mouth.

Since this is the first week of college football and many people will be tailgating either at the game or at home, go ahead and add this recipe to your menu–it’s sure to score big points!

Lightened Up Pimiento Cheese Sliders may be small in size but they're bursting with flavor via @holleygraingerClick To Tweet

Plan ahead

If you’re into planning ahead, the pimiento cheese can be made ahead and stored in the fridge in an airtight container for up to 3 days. It also can be frozen for up to 1 month so consider making a double batch so you always have some on-hand. Burgers can also be shaped into patties so they’re ready to throw on the grill when it’s time to eat.

Just a note about cooking sliders…

Because sliders are smaller than traditional burgers, they are often overcooked and can quickly become hockey pucks! I like to form my burgers into a 1-inch patty and then indent the center with a thumb print. This keeps them from turning into little baseballs. Also, make sure to use a meat thermometer so when the burger reachers 160 degrees, they’re ready to be taken off.

This recipe uses my simple Lightened Classic Pimiento Cheese. Use this link to get the recipes.

 

Pimiento Cheese Sliders
Recipe Type: Appetizer, Main
Cuisine: American
Author: Holley Grainger, MS, RD
Prep time:
Cook time:
Total time:
Serves: 8 sliders
Ideal for tailgating or a summer cookout, these Pimiento Cheese Sliders take your basic hamburger to the next level. Top hot sliders with creamy Lightened Classic Pimiento Cheese, bacon, and your other favorite toppings.
Ingredients
  • 1 pound extra lean ground beef
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 whole wheat slider buns, split
  • ½ cup Lightened Classic Pimiento Cheese*
  • Toppings (optional): lettuce, tomato, pickles, caramelized onions, jalapeño slices, bacon
Instructions
  1. Combine ground beef, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
  2. Lightly shape into eight thin mini-patties.
  3. Heat large nonstick skillet over medium heat until hot.
  4. Add patties; cook 5 to 6 minutes or until <g class=”gr_ gr_65 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep” id=”65″ data-gr-id=”65″>instant-read</g> thermometer inserted horizontally into center registers 160°F, turning once.
  5. Place burgers on bottoms of buns. Top with 1 tablespoon [url href=”https://www.holleygrainger.com/light-pimiento-cheese-recipe/” target=”_blank”]Lightened Classic Pimiento Cheese[/url]and other desired toppings.
Notes
PLAN AHEAD[br][br]If you’re into planning ahead, the pimiento cheese can be made ahead and stored in the fridge in an airtight container for up to 3 days. It also can be frozen for up to 1 month so consider making a double batch so you always have some on-hand. Burgers can also be shaped into patties so they’re ready to throw on the grill when it’s time to eat.[br][br]JUST A NOTE ABOUT COOKING SLIDERS…[br][br]Because sliders are smaller than traditional burgers, they are often overcooked and can quickly become hockey pucks! I like to form my burgers into a 1-inch patty and then indent the center with a thumb print. This keeps them from turning into little baseballs. Also, make sure to use a meat thermometer so when the burger reachers 160 degrees, they’re ready to be taken off.