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.

A close up of a sandwich on a plate, with Juicy Lucy burger

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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.

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    A sandwich on a plate, with Juicy Lucy burger

    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.

    A close up of a sandwich and beer, with Juicy Lucy burger

    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!

    slider side view with toothpick and beer

    Tools for Making Juicy Lucy Burgers

    A Juicy Lucy Burger is cut in half with the cheese oozing out of it. Pinterest photo with text.

    Pair Juicy Lucy Burgers with…

    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!

    A sandwich on a plate, with Juicy Lucy burger

    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
    Servings 4 burgers
    Calories 448 kcal
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes


    • 1 lb. 85% lean ground beef
    • ¾ teaspoon Tony Chachere's 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

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    • 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: 1burgerCalories: 448kcalCarbohydrates: 30gProtein: 40gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 1919mgFiber: 2gSugar: 7g
    Course Entrees
    Cuisine American
    Tried this recipe?Let us know how it was!

    Have you ever eaten a Juicy Lucy burger?

    Does the name weird you out, too?

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. Juicy Lucy’s were my first experience with stuffed burgers! Once you try them, it’s hard to go back. I’m always trying new ideas for stuffing burgers.

      1. I love that Juicy Lucy’s were your first stuffed burgers. And you’re so right — they’re so darn good. And like you, I’m always trying new things for stuffing burgers because they’re delicious!

    2. Whoa! These are totally epic. In my prego state I’d probably also top these with more cheese 😀 nomnomnom

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