Juicy Lucy Burgers

Two hand hold a halved juicy Lucy burger filled with cheddar cheese above a plate of fries

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.

Prep Time 20

Cook Time 15

Total Time 35

Servings (⅓ lb.) burgers

Calories 565kcal

Ingredients

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)

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