- 2 pounds ground beef chuck, preferably 80/20 blend
- Salt and freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- Smoky Pimento Cheese
- 6 warmed brioche buns
- 6 thin slices tomato
- 12 slices crisp-cooked bacon
Place the ground chuck in a shallow bowl and sprinkle lightly with salt and pepper. Sprinkle with the Worcestershire sauce and then mix the beef gently to evenly distribute the seasonings. Shape into 6 flattened patties about 1/2-inch thick and roughly the same diameter as the buns.
Heat a large nonstick or cast iron skillet over medium-high heat.
When hot, add the patties to the pan and cook until crisp on one side, 2 to 3 minutes. Flip the burgers to the second side and top each patty with 2 to 3 tablespoons of the pimento cheese, as desired. Cook until the patties are golden and slightly crisp on the second side, 2 to 3 minutes longer, and pimento cheese is partially melty.
Transfer the burgers to the warmed buns, and garnish with tomato slices and crispy bacon.