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Pimiento Cheeseburger Sliders

Pimiento Cheeseburger Sliders with Pretzel Buns and Arugula

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We’re bringing back our popular pimiento cheese—the Southern spread we make with chipotle mayo and roasted red peppers—to top these adorable beef sliders. Inspired by the classic snack pairing of soft pretzels and Cheddar, the burgers are sandwiched between toasted pretzel buns. Enjoy for your next game day dinner, or any night of the week.

  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 890
  • Protein 43g
  • Total Carb 49g
  • Total Fat 55g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby arugula
    • 3 ounces
    • baby arugula
  • roasted piquillo pepper
    • 1
    • roasted piquillo pepper
  • garlic
    • 1 clove
    • garlic
  • chipotle mayonnaise
    • 1 packet
    • chipotle mayonnaise
  • shredded Cheddar cheese
    • 1 ounce
    • shredded Cheddar cheese
  • ground beef
    • 12 ounces
    • ground beef
  • pretzel slider buns
    • 6
    • pretzel slider buns
  • sunflower seeds
    • 1 tablespoon
    • sunflower seeds
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan with lid
  • baking sheet


Cooking Steps

  1. Make pimiento cheese

    Make pimiento cheese

    Preheat oven to 425°F. Rinse arugula and pat dry with paper towel. Roughly chop piquillo pepper. In a small bowl, stir together chipotle mayonnaise (it's a bit spicy, so feel free to use less for milder flavor), Cheddar, and piquillo pepper to combine. Mince garlic.

  2. Form sliders

    Form sliders

    In a large bowl, combine garlic, ½ teaspoon salt, and black pepper as desired. Pat beef dry with paper towel and add to bowl with garlic. Using your hands, mix well, then form into 6 equal patties, about 1½ inches thick. Using your thumb, create a dimple on top of each.

  3. Cook cheeseburger sliders

    Cook cheeseburger sliders

    Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add sliders and sear, without flipping, until browned on bottom, 3-4 minutes. Flip, top with pimiento cheese, cover pan, and continue searing until pimiento cheese is melted and sliders are medium rare, 2-3 minutes more. Transfer sliders to a plate.

  4. Toast pretzel buns and sunflower seeds

    Toast pretzel buns and sunflower seeds

    While cheeseburger sliders cook, slice pretzel buns open horizontally, if they arrived whole, then arrange cut-side down on 1 half of a baking sheet. To other half, add sunflower seeds and toast until sunflower seeds and buns are golden, 4-6 minutes. Set aside until Step 6.

  5. Dress arugula

    Dress arugula

    While buns and sunflower seeds toast, in a medium bowl, whisk together white wine vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired to fully combine. Add arugula to bowl with dressing and toss to coat.

  6. Plate pimiento cheeseburgers

    Plate pimiento cheeseburgers

    Divide pretzel bun bottoms between serving plates and layer with pimiento cheeseburgers and a small handful of arugula. Close with bun tops. Serve with remaining arugula and garnish with toasted sunflower seeds. Enjoy!

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