Juicy Lucy Burgers

Ground beef burgers, stuffed with sharp cheddar cheese, are the perfect compliment to a summertime celebration. These Juicy Lucy Burgers are a showstopper, whether you’re hosting folks for a barbecue or want to avoid the heat indoors.

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I first learned of the Juicy Lucy years ago from my friend Doniree. And I’ve been intrigued by them ever since… even though they give me mixed feelings.

As some of y’all know, I have a dog. Her name is Lucy. And I want to take the time out here to state that the name of these burgers bothers me because I don’t like thinking about my dog as I eat a burger.

She, however, really wanted a burger, unperturbed by its name and sat at my feet as we wolfed down these burgers last week.

What is a Juicy Lucy Burger?

From my understanding, Juicy Lucy burgers originate from two separate restaurants/bars in Minneapolis, and both claim they invented the iconic burger.

While I’ve never been to either place, I do love me a burger stuffed with molten cheese… so I figured a Juicy Lucy burger would be amazing for the 4th… even though the name makes me uncomfortable.

It’s a pretty simple process and doesn’t take much more time than a regular burger would. You take a pound of beef — 15% to 20% fat — and divide it into quarters. Then you halve those quarters, rolling them in your hands and flattening them into patties.

In the middles of the patties, you put an ounce (!!!) of cheddar cheese. Then using your hands, you seal two of the patties together, making sure there are no holes, and season with salt, pepper and some Tony Chachere’s Salt-Free Creole Seasoning. Sprinkle ’em with Worcestershire sauce, and pop ’em in the fridge to chill for a few moments, then it’s time to cook.

I cooked mine in a pan, but you could easily toss these babies on the grill. Cook ’em up until the outsides are well browned and sizzling, and you’ve got a Juicy Lucy!

Tools for Making Juicy Lucy Burgers

• Glass bowls.
• Measuring spoons.
• Jelly Roll Pan (to place burgers on while they rest in the refrigerator.)
• Cast iron grill/griddle.

Pair Juicy Lucy Burgers with…

• Sriracha Baked Beans
• No Mayo Potato Salad
• Honey Mustard Coleslaw
• Ramen Noodle and Clementine Salad
• Pulled Pork Coleslaw Eggrolls

Y’all ready to make some of this goodness for you and yours? Scroll on down to learn how simple it is to make these at home!

Juicy Lucy Burgers

Erin Parker Skinner, The Speckled Palate

Ground beef burgers, stuffed with sharp cheddar cheese, are the perfect compliment to a summertime celebration. These Juicy Lucy Burgers are a showstopper, whether you're hosting folks for a barbecue or rained out indoors.

5 from 1 vote

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Servings 6 (⅓ lb.) burgers

Calories 565 kcal

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Ingredients

  

1x2x3x

• 2 lbs. 85% lean ground beef
• 1 ½ teaspoons Tony Chachere's Salt-Free Creole Seasoning
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper freshly ground
• 2 teaspoons Worcestershire sauce
• 6 oz. sharp cheddar cheese shredded
• 6 hamburger buns toasted

Burger Toppings

• Lettuce
• Tomato slices
• Red onion slices
• Pickles
• Condiments (like ketchup, mustard and mayonnaise)

Equipment

• Large mixing bowl
• Rubber spatula
• Box grater
• Jelly roll baking sheet
• Parchment baking paper
• Cast iron griddle
• Metal spatula

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Instructions

 

• Add the ground beef into a large mixing bowl. Season with the Creole seasoning, salt, pepper and Worcestershire sauce.
• Use your hands or a rubber spatula to gently toss the meat together until it has been combined with the seasonings.
• Divide the beef into six equal parts. Then halve those parts and roll them in your hands and flatten them into patties. Repeat until there are 12 patties. Please note that you want double the amount of patties as the number of final burgers.
• In the middles of half of the patties, place an ounce of shredded cheddar.
• Use your hands to place an empty patty on top of a patty with cheese in the middle. Gently seal the edges and make sure there are no holes. Repeat until there are six stuffed burgers.
• Let the burgers rest for at least 15 minutes in the fridge to redistribute their juices.
• Cook on the grill or in a nonstick pan on the stovetop over medium-high heat. Cook for 5-6 minutes on each side, then flip, cooking for the same amount of time.
• When the burgers are browned on the outsides (or have char marks from the grill), remove, and let rest beneath aluminum foil for 5 minutes.
• Serve on a toasted bun with tomato, lettuce, red onion and any condiments you desire. Enjoy warm.

Notes

2025 update: These used to be ¼ lb. burgers, and we changed them to be ⅓ lb. burgers to make them more substantial. You can make yours larger or smaller; it's all about preference. The size will affect the cook time. (Larger burgers will inherently take longer to cook through.)

Do not be tempted to add extra cheese to the burgers, as an ounce per burger was the maximum I could fit before they burst.

Nutrition

Serving: 1burgerCalories: 565kcalCarbohydrates: 23gProtein: 39gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 131mgSodium: 1105mgPotassium: 551mgFiber: 1gSugar: 3gVitamin A: 496IUVitamin C: 1mgCalcium: 290mgIron: 5mg

Keyword beef burger, beef burger recipe, beef burgers, burger, burger recipe, burgers, burgers at home, how to grill burgers, how to make burgers, stuffed burger recipe

Course Entrees

Cuisine American

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Have you ever eaten a Juicy Lucy burger?

Does the name weird you out, too?