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!
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.
- 1 lb. 85% lean ground beef
- ¾ teaspoon salt-free Creole Seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon Worcestershire sauce
- 4 oz. sharp cheddar cheese, cut into 1 oz. squares
- 4 hamburger buns, toasted
- Tomato, lettuce, red onion, mustard and ketchup, for topping
- Divide the ground beef into quarters. Then halve those quarters, rolling them in your hands and flattening them into patties. Repeat until there are eight patties.
- In the middles of the patties, place the ounce of cheddar. Then using your hands, seal two patties together, making sure there are no holes. Repeat until there are four stuffed burgers.
- Season the burgers with salt, pepper and salt-free Tony Chachere's Creole Seasoning. Drizzle the Worcestershire sauce on top.
- 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.
Serving Size:1 burger
Amount Per Serving: Calories: 448Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 108mgSodium: 1919mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 40g
Nutrition facts are an estimate and not guaranteed to be accurate.