The best hamburger recipe you will ever eat is a Juicy Lucy Burger…and get prepared because this is the ultimate cheeseburger recipe!
This Juicy Lucy Burger is the most delicious hamburger recipe you'll ever eat! It's stuffed with bubbly, mouthwatering, smooth cheese that spills out from the middle when bitten into. This is my favorite way to cook a burger and it's really easy to make. And it results in the most juicy and delicious gourmet burger that you can make in your own kitchen. And it's really good when you add this sous vide bacon to it, as well!
I often serve this burger with my 2-2-1 smoked baby back ribs recipe and they both pair exceptionally well with these restaurant style air fryer French fries, these oven roasted potatoes or this Idaho potato salad recipe. And if you're a salad lover, try serving it with this cold macaroni salad or this frito salad.
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✔️ Quick Recipe Overview
Why This Is The Best Juicy Lucy Burger Recipe: Instead of melting the cheese on top of a hamburger patty, it’s stuffed inside of the burger creating a delicious juicy burger that's unforgettable!
How Long It Takes: 30 minutes
Equipment You'll Need: a grill or a frying pan
❔ What Is A Juicy Lucy?
This burger got its name from a customer who walked into Matt's Bar and asked for two hamburger patties with a slice of cheese in the middle. When he bit into this beef burger recipe, he said, “that's one juicy Lucy”!
A Juicy Lucy burger is a cheeseburger with a twist. Instead of topping the burger with cheese after it's grilled, you stuff it with cheese before it's cooked. The effort is minimal and it doesn’t take any more time to prepare than it does to make a regular cheeseburger.
You'll simply form two patties out of the seasoned ground beef and then place cheese on top of one patty. Then, you'll place the other patty on top of the cheese and seal the patties together using your fingers. You'll round out the edges and then grill until it is done. This homemade burger recipe is about to become a favorite!
Why This Recipe Works
- American cheese is the best cheese for Juicy Lucy burgers because it provides a smooth melt. The thing that makes this burger so delicious is the smooth, creamy texture of American cheese.
- I'm a firm believer that all burgers need to have bacon. I enjoy the extra crisp from the bacon when biting into this particular burger, followed by the gooey, creamy cheese.
- Using 80/20 ground chuck provides a lot of extra flavor. It has a richer taste, and the moderate fat content helps create the most delicious and juicy burger!
🛒 Ingredients You'll Need
- Ground Beef
- Worcestershire
- Garlic
- Onion Powder
- Salt
- Pepper
- Bacon
- Burger Buns
- Tomato
- American Cheese
- Onion
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- The best burgers are made with ground chuck beef which has a fat content of at least 20%. The extra fat in the 80/20 beef makes all the difference flavor wise. You can also use 70/30.
- For the ultimate cheese spill effect, use American cheese. You can also use cheddar cheese or Pepper Jack. Cheddar cheese has more fat content and will ooze out of the burger more. You can also combine the different types of cheese. When cheddar is combined with American cheese, it will hold its shape a bit better inside of the burger.
- Pork bacon will yield the best flavor results, but you could also use turkey bacon if you're not a fan of pork.
🍳 Alternative Cooking Methods
Juicy Lucy burgers can either be grilled or cooked in a heavy-duty skillet on the stove top. If grilling the burger, preheat the grill to 350°F - 400°F. Brush 1 Tablespoon of olive oil on the grill grates to keep the burgers from sticking. When hot, place the burgers on the grill and cook on each side for about 10 minutes.
Once the burgers begin to brown and develop a bit of char, they are ready to come off of the grill. You can also make sure they are done by inserting a meat thermometer to see if they have reached an internal temperature of about 160°F.
If you do not have a grill, you can also use the stove top and a cast iron skillet. Turn the stove top burner to medium-high heat and allow it to get very hot. The goal is to pan sear so a nice char is developed on the burger. Cook for about 10 minutes on each side, or until done.
🔪 Step-by-Step Recipe Instructions
Step 1: In a large bowl, combine the spices and Worcestershire sauce with the ground beef. Gently mix the components together by hand.
Step 2: Next, place a sheet of plastic wrap on a counter so you can form the patties without them sticking to your work surface.
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Step 3: Make a meatball of ground beef, about half of the size of a baseball. Form a burger patty from the meatball on the plastic wrap by flattening it out on the work surface. Work your way around the pattie to make sure it's in the shape of a circle. Set aside.
Step 4: Form another meatball. It should be slightly smaller than the first one so it can be easily folded at the edges of the first pattie to form a seal.
Step 5: Repeat these steps until you have made 12 burger patties, enough to make 6 burgers in total.
Step 6: From there, place a slice of American cheese on each of the larger patties.
Step 7: Place each of the smaller patties on top of the larger patties. Fold the edge of the larger pattie upward to create a seal with the smaller pattie and encompass the cheese. I usually run my fingers over the seam to make sure it is completely sealed and there are no gaps.
Step 8: Place the burgers on the grill and cook on each side for about 10 minutes. Once the burgers begin to brown and develop a bit of char, they are ready to come off of the grill. You can also make sure they are done by using a meat thermometer to ensure they have reached an internal temperature of about 160°F.
🍔 Building Your Burger
When it comes to serving a Juicy Lucy, use a heavy dose of mayonnaise and mustard. Since the grill is going, put the buns on the grill grates and toast them until they are lightly brown.
Spread the sauces on both sides of the bun and then put the stuffed burger on the bottom layer of the bun. From there, layer on a slice of onion, a slice of tomato, ketchup, and lettuce.
And don't forget about adding the two slices of delicious, crunchy bacon! Throw on the top layer of the sauced bun and get ready to indulge!
When it comes to a Juicy Lucy burger, the cross-section is key. Slice the burger in half and take a look at the creation watching the cheese slowly drip down the burger! It really doesn't get much better than that! This cheese stuffed burger is the absolute best!
🙋🏼 Recipe FAQs
This is a Minnesota born burger and two different bars claim to have invented this cheese filled burger recipe. The main difference is that Matt's Bar makes it using American cheese while 5-8 Club serves it with a variety of different types of cheese. Matt's Bar spells it "Jucy Lucy" while 5-8 spells it "Juicy Lucy".
It's all about the technique. The key is to encase the cheese with the meat so the center doesn’t leak. Press the edges together firmly and that will keep the cheese stuffing in while it cooks.
Use a good quality of ground chuck and ensure it has a higher percentage of fat. 80/20 works best. Ensure the meat is really cold before you season it. The goal is to ensure the fat does not start to melt while forming the patties. And when it's cold, the beef is easier to shape. Also, cooking a burger to medium temperature will also help with with the amount of juice it produces.
Expert Tips
- Choose a coarse grind when selecting your ground meat. This will give the burgers more texture and prevent it from becoming mushy.
- Always season the ground beef before forming the patties.
- Don't overmix the ingredients into the ground beef. This can result in a tough, dry texture.
- Grill at 350°F using your favorite wood or charcoal. I use competition blend pellets by Pit Boss on my pellet smoker to get a bit of extra flavor.
- Break the slice of cheese into pieces to ensure there isn't too much cheese hanging off the edge. Then place and overlap the cheese in the center of the patty. This helps ensure the cheese is evenly distributed but won’t leak out the sides. Leave ½-inch border around the edges. The goal is to keep as much cheese in the center of the beef while it cooks.
🥘 Serving Suggestions
🍽️ What Else Is Cooking?!
This smoked stuffed pork tenderloin is so delicious! Just like the Juicy Lucy bacon burger, the cheese stuffing spills out of the pork tenderloin when it is sliced into. If you are going to spend the time to BBQ up some pork on a nice summer day, you may as well try this unique spin on a classic. It is sure to impress your friends!
Maybe you want a simple, yet delicious steak for your BBQ. This easy grilled marinated flank steak has tons of flavor from the overnight marinade and grills up in just a few minutes. I used a charcoal grill so I could get a nice sear on each side, but you can also use a propane grill or a pellet smoker turned up to its maximum temp.
Time for dessert! Who doesn't love donuts?! These air fryer apple fritters are a super easy and quick sweet tooth fix. I would consider the air fryer to be my best friend when it comes to whipping together a dessert. I love how these turned out!
If you tried this Juicy Lucy Burger any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And please leave a 🌟 rating while you're there!
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How To Make Juicy Lucy Burgers
Equipment
- Grill
Ingredients
- 2 pounds ground beef 80% fat, 20% lean
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 12 slices bacon
- 6 burger buns
- 1 tomato
- 6 slices American cheese
- 1 large onion
Optional Condiments
- mayonnaise
- dijon mustard
- ketchup
Instructions
- Preheat your grill to 350°F - 400°F.
- Start by combining 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoon salt, and 1 teaspoon pepper to the 2 lbs of ground beef. Gently mix the components together by hand.
- Lay out a sheet of plastic wrap so that you can form your patties without them sticking to your work surface. Make a meatball of ground beef, about half of the size of a baseball.
- Form a burger patty from the meatball on the plastic wrap by flattening it out on your work surface. Work your way around the pattie until it's in the shape of a circle.
- Form another meatball which should be slightly smaller than the first one. This pattie will need to be smaller in diameter so that you can fold up the edges of the first pattie to form a seal.
- Repeat these steps until you have made 12 burger patties, enough to make 6 burgers in total.
- Then, place a slice of American cheese on each of the larger patties. Expert Tip! Break the slice of cheese into pieces so there isn't too much cheese hanging off the edge. This cheese should be in the middle so it doesn't leak out while cooking.
- Place each of the smaller patties on top of the larger patties. Fold the edge of the larger pattie upward to create a seal with the smaller pattie and encompass the cheese. Expert Tip! Run your fingers over the seam to ensure it is completely sealed and there are no gaps.
- Place the burgers on the grill and cook on each side for about 10 minutes.
- Once the burgers begin to brown and develop a bit of char, they are ready to come off of the grill. You can also make sure they are done by using a meat thermometer to ensure they have reached an internal temperature of about 160°F.
Build Your Burger
- Use a heavy dose of mayonnaise and mustard on these burgers. Toast the buns, spread on the sauces, and place the patties on the bun. I also layer on a slice of onion, a slice of tomato, some ketchup, and lett. Top with the other sauced bun and get ready to chow down!
Notes
- Choose a coarse grind when selecting your ground meat. This will give the burgers more texture and prevent it from becoming mushy.
- Always season the ground beef before forming the patties.
- Don't overmix the ingredients into the ground beef. This can result in a tough, dry texture.
- Break the slice of cheese into pieces to ensure there isn't too much cheese hanging off the edge. Then place and overlap the cheese in the center of the patty. This helps ensure the cheese is evenly distributed but won’t leak out the sides. Leave ½-inch border around the edges. The goal is to keep as much cheese in the center of the beef while it cooks.
- Grill at 350°F using your favorite wood or charcoal. I use competition blend pellets by Pit Boss on my pellet smoker to get a bit of extra flavor.
- For the ultimate cheese spill effect, use American cheese. You can also use cheddar cheese or Pepper Jack. Cheddar cheese has more fat content and will ooze out of the burger more. You can also combine the different types of cheese. When cheddar is combined with American cheese, it will hold its shape a bit better inside of the burger.
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Juyali
Love a good juicy-lucy! Thanks for all the detailed instructions. It was perfect.
Amanda Mason
So glad you loved it!!!
Amy Liu Dong
This is really a good recipe, it is clear and concise with the instructions and you can really make it look like the burger in the picture!
Amanda Mason
Thanks, Amy! Glad you loved it!
Kelly
Looks awesome!! So delish! Please look at your ingredient list though. Cheese is not on the list.
Amanda Mason
Ah! Thank you! Just added it!
Veronika
We made these earlier today and oh my those were probably the juiciest burgers we've ever had! Everyone really enjoyed them. Thanks for the recipe!
Amanda Mason
I am so glad to hear that they turned out so good for you! And yes, they are super juicy!!
Ann
We made these over the weekend, and everyone raved about them! My kids thought it was funny, as our daughter's name is Lucy! Will definitely make these again!
Amanda Mason
Hi Ann! I'm SO glad they turned out so good for you and you all loved them! And I'm so glad Lucy liked them!! So fun!
DrT
Amanda, as usual; nice (delicious) recipe. Easy to make too. Try whisking salt, garlic powder, & a small amount of olive oil with the mayo to make an aioli. SUPERB!
Amanda Mason
YEAH! Hi Dr. T! I'm SOOO glad you loved this burger! Love the aioli add, as well!! Thank you for letting me know how it turned out! I can't wait to hear what other recipes of mine oyu make!!