Juicy Lucy Bacon Burgers
These Juicy Lucy bacon burgers are packed full of cheese that oozes out when bitten into. If you have never tried a Juicy Lucy before then you absolutely have to experience this. Pile it on with bacon and your favorite condiments. Nothing says summer BBQ like a delicious Juicy Lucy!
Servings: 6 Burgers
- 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
- 1 large onion
- dijon mustard
Preheat your grill to 350°F - 400°F.
Start by combining the spices and Worcestershire sauce to the 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 to make sure it is a perfect circle, we don't want any ugly burgers here!
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. I break my slice of cheese into pieces so that I can ensure that there isn't too much cheese hanging off the edge. You want this Juicy Lucy burger to contain all of the cheese so it doesn't leak out while cooking.
Now, 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.
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
Now it is time to build your burger! I always use a heavy dose of mayonnaise and mustard. Toast your buns, spread on the sauces, and lay down the burger pattie. I also layer on a slice of onion, a slice of tomato, some ketchup, and lettuce. Oh, and two slices of delicious, crunchy bacon! Throw on the other sauced bun and get ready to chow down!
- If you do not have a grill or smoker, you can also use your stove top and cast iron pan. Just turn the stove to medium-high heat so you can develop a nice sear on the burger. Cook for about 10 minutes on each side.
- If you're using a grill, brush some olive oil on the grill to keep the burgers from sticking.
- Don't overmix your ingredients into the ground beef. This will leave you with a tough, dry texture.
- Always pick out a coarse grind when selecting your ground meat. This will give the burgers more texture and prevent it from becoming mushy.
- 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, you can use American cheese and cheddar cheese. Cheddar cheese has more fat content and will ooze out of the burger more. When combined with American cheese, it will hold its shape a bit better inside of the burger.
Serving: 1Burger | Calories: 630kcal | Carbohydrates: 27g | Protein: 39g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 135mg | Sodium: 1789mg | Potassium: 700mg | Fiber: 2g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 5mg