Juicy Lucy

Juicy Lucy

Plain cheeseburgers are great, but what if you could do something to make them over the top delicious? Let’s talk about the Juicy Lucy.

A juicy lucy is a burger with cheese stuffed inside the patty rather than on top. This burger originated in Minnesota and is a popular regional dish that many enjoy today.

To make these cheese-stuffed burgers all you’ll need to do is follow the same steps as you would for a regular burger.

However, before you cook the patties, you’ll need to add your cheese between the two patties and seal it up. Then, cook them up like you would any other burger.

The end result is a delicious burger that has cheese oozing out of every bite. Top them with your favorite toppings and enjoy!

How To Make Juicy Lucy (Cheese Stuffed Burgers)

1. Season the ground beef: Place the ground beef in a bowl, and season with salt, pepper, and Worcestershire sauce. Mix the meat with the seasonings without overworking. Divide the meat into 6 equal portions.
2. Divide the burgers: Split each of the portions of beef into 2 pieces. Flatten both pieces into disc-shaped patties slightly larger than the hamburger bun you’re using.
3. Stuff with cheese and seal: Take 2 slices of cheese and tear each slice into small pieces. Place the pieces into the center of one of the burger patties. Place the second patty over the cheese, and crimp the edges together making sure there are no cracks. Flip the burger over, gently press the burger down and crimp again to ensure it’s fully sealed. Using the back of a large spoon, press a small dimple into the middle of the burger to help it cook evenly.
4. Cook the burgers: Once all of the burger patties have been made, melt the butter and olive oil in a cast-iron pan using low-medium heat. Once the pan is hot, work in batches and carefully transfer the stuffed burger patties to the pan and cook for approximately 4-5 minutes on each side or until the beef is cooked through to your liking.
5. Top and serve: Once cooked, serve on hamburger buns with your favorite toppings. These burgers are best served immediately while warm.

Recipe Tips

1. When seasoning the beef, just mix until the seasonings are fully distributed to avoid overworking the meat. Overworking could cause it to become tough in texture.
2. When forming the burger patties, make sure they are slightly larger than the burger buns you’re using to ensure they are the perfect size when they shrink down and cook.
3. 80/20 ground beef will work great for burgers, if you use something too lean your burgers may come out dry.
4. Be sure that the cheese is sealed into the burger properly or it could spill out and melt while cooking.

Variations

• Use other types of ground meat such as turkey, lamb, pork, and chicken.
• Add in some extra flavors like onions, garlic, green pepper, bacon, and jalapeno pepper to the meat.
• Instead of cheese slices, you can also use shredded cheese, blue cheese crumbles, and goat cheese.
• Serve with different types of sauces: BBQ sauce, ketchup/mustard, aioli, and salsa.
• Add some classic burger toppings: lettuce, tomato, onion, avocado, and bacon.
• Serve with fries, chips, a Shamrock Shake, strawberry shake or your favorite beer or soda.

Storing and Freezing

Storing: These burgers are best served immediately after cooking. However, the raw patties can be formed 24 hours ahead of time.

Freezing: It is not recommended to freeze the cooked burger patties, but you can freeze the raw cheese-stuffed patties by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the fridge before cooking.

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