Enjoy a mouthwatering Juicy Lucy, also known as stuffed burgers, a decadently cheese-stuffed burger that is certainly the juiciest burger you will ever enjoy!
Take a big bite out of your burger and you have a big surprise, cheesy goodness in the center of your burger. So delicious.
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❤️ Why you'll love this recipe
- These burgers have the surprise of ooey-gooey melted cheese in that first bite of the burger.
- Change up the cheese to any of your favorite melting cheeses such as Gouda, mozzarella, or goat cheese.
- Perfect burger for tailgating, summer parties, and holidays.
- Prep the burgers early and grill them when ready to eat!
Ingredients
- Ground chuck beef is my top choice with an 80/20 blend for great flavor.
- American Cheese, cheddar cheese, or any of your favorite cheese is a must for a fabulous stuffed burger.
- Hamburger buns
- Favorite burger toppings: tomato slices, red onions, or caramelized onions
Equipment
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Instructions
- In a large bowl, add ground chuck beef and season with Kosher salt and black pepper.
- Form 8 equal portions of thin hamburger patties.
- Make a well in the center of 4 hamburger patties and add a slice of cheese in the well.
- Place the top patty. Make it smaller than the bottom.
- Press and close the two patties together to ensure a tight seal so the cheese won't leak out.
- Heat the grill, grill pan, or cast iron pan to medium-high heat.
- Place burgers on the prepared grill. Reduce heat to medium. Cook the burgers to your desired temperature.
- Serve with lettuce, tomatoes, and pickles on hamburger buns or brioche rolls.
Storage
Leftover burgers can be kept wrapped in plastic or in an airtight container for about 3 days. Reheat in the microwave following the manufacturer's instructions.
To reheat in the oven, place in a preheated 350°F oven on a baking tray until warmed through, about 10 minutes.
Expert Tips
Expert Tip: Once the burgers are cooked, let them rest a minute to allow the juices to settle and the cheese won't be too hot.
- Cook meat to your desired internal temperature. Rare: 120°F to 125°F, Medium Rare: 130°F to 135°F, Medium Well: 150°F to 155°F, Well Done: 160°F to 165°F.
Frequently asked questions
For these burgers, an excellent Montreal Steak seasoning works well.
Absolutely! If needed to prep ahead, set up the burgers by stuffing them with the cheese. Then cover them with plastic wrap and place in the fridge up to overnight.
If stacking raw burgers, use wax paper in between the burgers.
Yes. Form the burgers stuffed and they can be frozen while they are uncooked. Stack with wax pepper in between each burger.
The burgers can be kept for about 3-4 months well sealed in the freezer.
I use Colby Jack cheese for this recipe but I make it with so many other types of cheese. Use your favorite cheese such as American, blue cheese, smoked Gouda, or feta cheese
These stuffed burgers were created at Matt's Bar, in Minneapolis when a customer asked for two burgers with a slice of cheese in between the burgers. One bite and the customer said it was one juicy lucy. The legend of this burger began.
Variations
- Add a dash of Worcestershire sauce to their ground meat mix.
- Any steak seasoning like Montreal Steak Seasoningis another level of flavor.
- Change up the cheese and use pepper jack, blue cheese, or mozzarella.
- Feel free to add in a bit of garlic powder and onion powder for added flavor.
Serving Suggestions
- Macaroni salad is the classic All-American side.
- Grilled potato wedges are quick and delicious.
- Foil wrapped cheesy potatoes are another great side dish.
- Grilled asparagus is always a favorite of my family.
- Sautéed Mushrooms are a delicious topping for juicy lucy
- Onion rings would be a fabulous side dish.
- Grilled Cauliflower would be perfect along with these tasty stuffed burgers.
Lavender Lemonade, Strawberry Iced Tea, or Blueberry Iced Tea are all refreshing beverage choices to pair with any burger.
Similar recipes
Turkey Burgers in the air fryer are another great burger choice that is super easy to make.
Chicken Parmesan burgers, are another favorite of the families.
Taco Burgers are yummy and always a hit.
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Thank you for the continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Juicy Lucy Burger(Stuffed Burgers)
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 pounds ground beef ( 80% or leaner)
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 5 ounces American Cheese Any favorite melting cheese can be used
- 4 hamburger buns
Toppings of your choice
- lettuce, tomatoes, onions, ketchup, pickles optional
Instructions
- Preheat grill or grill pan to high heat, approximately 425°F/218°C.
- In a large mixing bowl, mix the ground beef with salt and pepper. If using onion powder and garlic powder, add it to the meat mixture now.
- Gently mix the meat together to incorporate the seasoning.
- Divide ground beef into 8 equal portions of round, thin hamburger patties.
- For the bottom patty, press a well in the center and add a slice of cheese.
- Place the second, smaller burger patty on top and close up the burger. Ensure the cheese is enclosed with a tight seal of the meat so no cheese will drip out.
- Reduce heat on grill to 350°F or reduce the heat to medium.
- Add burgers to the grill or pan. Cook to desired temperature. Rare: 120°F to 125°F, Medium Rare: 130°F to 135°F, Medium Well: 150°F to 155°F, Well Done: 160°F to 165°F.
- Top with your favorite toppings! Serve on hamburger buns, enjoy.
Notes
- Some people love adding a dash Worcestershire sauce to their ground meat mix.
- Any type of steak seasoning like Montreal Steak Seasoning is another level of flavor.
- Add in 1 teaspoon of onion powder and/or garlic powder for extra flavor.
- Change up the cheese and use pepper jack, blue cheese, or mozzarella.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
