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.