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At the backyard barbecue, it’s hard to beat a good ol’ Juicy Lucy Burger! This cheese-stuffed burger is made with seasoned ground beef, sharp American cheese, and soft burger buns, then it’s grilled or pan-fried until juicy with a molten cheese center. It’s ready in about 20 minutes and perfect for pool parties, summer cookouts, and 4th of July bashes.
Table of Contents
- Kellie’s Note A Burger to Love
- Ingredients for Juicy Lucy Burgers
- Best Cheese for Juicy Lucy Burgers
- How to Make a Juicy Lucy Burger
- How to Keep the Cheese from Leaking
- Juicy Lucy Variations and Substitutions
- Make-Ahead, Storage, and Reheating
- What to Serve with Juicy Lucy Burgers
- Juicy Lucy Burger Recipe
- More Easy Cheese Burger Recipes!
Kellie’s Note
A Burger to Love
I love a good burger and try to recreate something new every summer. This Juicy Lucy Burger is not a new burger but my version of an original from Matt’s Bar in Minneapolis. The Juicy Lucy gets its name from its irresistibly juicy center. The story goes that a customer took a bite of the cheese-stuffed burger and called it “one juicy Lucy.” Whether or not that’s exactly how the name was born, it’s easy to understand why it stuck.
The magic is all in the center. Instead of adding cheese on top of the burger, you seal it inside two thin beef patties. As the burger cooks, the cheese melts into a gooey, savory pocket that keeps every bite rich and satisfying.
It’s not just the gooey, cheesy center of the burger that makes this recipe so amazing, either. The patty is also seasoned to perfection with the Best Hamburger Seasoning!
I’ve made plenty of cheese-stuffed burgers and sliders over the years, and the biggest challenge is always keeping the cheese inside the patty. For this version, I use a tight edge seal, a quick steam-release poke after flipping, and a short rest before serving so the burgers stay juicy without turning into a cheese blowout. I hope you fall hopelessly in love with this burger, too.
Ingredients for Juicy Lucy Burgers
You only need a few simple ingredients to make these cheese-stuffed burgers.
- Ground beef: Use 80/20 ground beef for the best flavor and juiciness. Leaner beef can dry out faster and may be harder to seal around the cheese.
- Burger seasoning: I use my favorite hamburger seasoning to add big flavor to the beef. You can also use your favorite burger seasoning blend.
- Sharp American cheese: American cheese melts smoothly, making it perfect for the signature Juicy Lucy center. Cheddar, pepper jack, mozzarella, or Swiss can also work if you want to switch things up.
- Hamburger buns: Choose soft buns so the burger is easy to bite into without sliding out the back. Potato buns, sesame seed buns, or brioche buns all work well.
- Toppings: Lettuce, tomato, onion, pickles, ketchup, mustard, mayo, Bacon Jam or burger sauce are all great options.
For the full ingredient list and exact measurements, see the recipe card below.
Best Cheese for Juicy Lucy Burgers
Sharp American cheese is my favorite for a classic Juicy Lucy because it melts into a smooth, gooey center. Cheddar is also delicious, but it may not melt quite as evenly depending on the brand.
For the best results, cut the cheese into smaller pieces and keep it centered inside the patty. Avoid placing cheese too close to the edges, or it may leak out while the burgers cook.
Good cheese options include:
- American cheese
- Cheddar cheese
- Pepper jack
- Mozzarella
- Swiss
- Blue cheese for a “Blucy” style burger
How to Make a Juicy Lucy Burger
This recipe makes 6 Juicy Lucy burgers. Each burger is made with two thin patties: one larger bottom patty to hold the cheese and one slightly smaller top patty to seal it in.
- Divide the beef. Divide the ground beef into 12 portions. Shape 6 portions into slightly larger bottom patties and 6 portions into slightly smaller top patties.
- Add the cheese. Place the larger patties on a baking sheet or tray. Divide the cheese evenly among them, keeping it centered and away from the edges.
- Seal the burgers. Place one smaller patty on top of each cheese-filled patty. Fold the edges of the bottom patty up around the top patty and pinch firmly to seal. Smooth the edges so no cheese is visible.
- Cook the first side. Grill or pan-fry the burgers, bottom side down, for about 5 minutes.
- Flip and vent. Flip the burgers, then use a skewer to poke a small hole in the top of each patty. This helps steam escape and keeps the cheese from bursting through the seams.
- Finish cooking. Continue cooking for another 3–4 minutes, or until the burgers are cooked to your desired doneness.
- Rest before serving. Let the burgers rest for 2–3 minutes before serving. The cheese inside will be extremely hot.
- Serve. Add the burgers to buns with your favorite toppings and enjoy.
How to Keep the Cheese from Leaking
The biggest trick to making a great Juicy Lucy is keeping the cheese inside the burger.
Use these tips for the best results:
- Keep the cheese centered. Leave a border around the edges so the patties can seal tightly.
- Seal the edges well. Pinch the top and bottom patties together firmly, then smooth the seam with your fingers.
- Do not overfill. Too much cheese can cause the burger to burst while it cooks.
- Avoid pressing the burgers. Pressing with a spatula can force the cheese out.
- Use the skewer trick. After flipping, poke a small hole in the top of each burger to release steam.
- Let them rest. A short rest helps the cheese settle slightly before you bite in.
Juicy Lucy Variations and Substitutions
- These Juicy Lucy burgers are easy to customize with your favorite cheese, meat, buns, and toppings.
- Cheese swaps: American cheese gives you the smoothest classic melt, but cheddar, pepper jack, mozzarella, Swiss, or blue cheese can also work.
- Ground beef swaps: For a lighter option, you can use ground turkey or ground chicken. Just be sure to cook poultry all the way through and check it with a meat thermometer.
- Bun options: Sesame seed buns, potato buns, and brioche hamburger buns are all great choices. Softer buns work best because they are easier to bite into.
- Topping ideas: Keep it classic with lettuce, tomato, onion, pickles, ketchup, and mustard, or add bacon, grilled onions, barbecue sauce, jalapeños, or burger sauce.
- Cooking options: These burgers can be grilled or pan-fried. A grill gives you classic cookout flavor, while a cast iron skillet gives the burgers a great crust.
Make-Ahead, Storage, and Reheating
Juicy Lucy burgers are a great make-ahead option for cookouts because you can assemble them before guests arrive.
- Make ahead: Assemble the burgers up to 8 hours before cooking. Cover and refrigerate until ready to grill or pan-fry.
- Before cooking: Let the burgers sit at room temperature briefly while the grill or skillet heats.
- Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently in a skillet over medium-low heat or in the oven until warmed through. Avoid overheating, or the cheese may leak out.
- Freezing: For best texture, freeze uncooked stuffed patties before cooking. Wrap tightly, freeze flat, and thaw in the refrigerator before grilling or pan-frying.
What to Serve with Juicy Lucy Burgers
These cheese-stuffed burgers are perfect for backyard barbecues, pool parties, and 4th of July cookouts.
Serve them with classic cookout sides like:
- Red Potato salad
- Creamy Coleslaw
- Baked beans
- Chopped Italian Pasta Salad Recipe
- Crispy Baked Sweet Potato Fries
- corn on the cob
- Bread and Butter Pickles
- Amish Macaroni Salad
For parties, set up a burger toppings bar with lettuce, tomato, onion, pickles, ketchup, mustard, mayo, barbecue sauce, and sliced jalapeños so everyone can build their own burger.
Juicy Lucy Burger Recipe
Equipment
- grill or skillet
- metal spatula
- skewer
Ingredients
- 2 pounds 80/20 ground beef
- 2 tablespoons burger seasoning
- 12 slices sharp American cheese, cut into 1/2-inch pieces
- 6 hamburger buns
- Lettuce, tomato, onion, ketchup, mustard, or pickles, if desired
Instructions
- Divide the ground beef into 12 portions. Shape 6 portions into slightly larger bottom patties and 6 portions into slightly smaller top patties.
- Arrange the larger patties on a baking sheet or tray. Divide the cheese evenly among the patties, placing it directly in the center and away from the edges.
- Place the smaller patties on top of the cheese-filled patties. Fold the edges of the bottom patties up around the top patties, pinching firmly to seal.
- Grill the burgers or pan-fry them bottom side down for 5 minutes.
- Flip the burgers. Using a skewer, poke a small hole in the top of each burger to allow steam to escape and help keep the cheese from bursting through the seams.
- Continue cooking for an additional 3–4 minutes, or until the burgers are cooked to your desired doneness.
- Allow the burgers to rest for 2–3 minutes before serving. The cheese inside will be very hot.
- Serve on buns with your favorite burger toppings.
Video
Notes
- Juicy Lucy burgers can be assembled up to 8 hours before cooking. Cover and refrigerate until ready to grill or pan-fry.
- For best results, keep the cheese centered inside each patty and seal the edges tightly. Do not press down on the burgers while they cook, or the cheese may leak out.
- After flipping, poke a small hole in the top of each burger with a skewer to release steam and help prevent the cheese from bursting through the seams.
- Let the burgers rest for 2–3 minutes before serving because the cheese inside will be extremely hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Cheese Burger Recipes!
If you love these cheese-stuffed burgers, try these easy burger recipes for your next cookout.
- Fajita Turkey Burgers with Chipotle Ketchup
- Crack Burger Recipe
- Juicy Grilled Chicken Burgers
- The Best Turkey Burger
- Peach Glazed Blue Cheese Burgers with Honey Jalapeño Mayonnaise
- Maple Bourbon Burger with Bacon Mustard Sauce
- French Dip Burger with Havarti, Swiss and Bourbon Fried Onions
- Smash Burgers
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Yes. Cook them in a cast iron skillet or heavy pan over medium to medium-high heat until the beef is cooked and the cheese is melted.
Each Juicy Lucy is made with two thin patties so the cheese can be sealed inside. The bottom patty holds the cheese, and the top patty closes it in.
Both spellings are used. “Jucy Lucy” is associated with Matt’s Bar in Minneapolis, while “Juicy Lucy” is the more common spelling.
Let them rest for 2–3 minutes before serving. The cheese inside will be very hot, and resting helps prevent the cheese from rushing out on the first bite.
This recipe sounds great! I can’t wait to get my grill going in spring!
I am however very confused about your math!? In order to get the burgers the right size, l need some clarification. It doesn’t add up (literally )!
4 servings (hum!?)
6 buns. (Thinking 6 servings)
12 portions of ground beef?? Thinking total 6 burgers?)
3 smaller and 3 larger (Sounds like only 3 servings??)
12 slices cheese (apparently you put 2 slices of cheese on each burger??)
I think you really complicated a very simple recipe!
I think l will guess it actually makes 6 servings and go from there!
No, this is definitely 4 burgers because you’re essentially making two patties for each burger. If they’re too small the cheese will ooze out.
Recipe for ‘Burger Seasoning’?
Here you go! https://thesuburbansoapbox.com/best-hamburger-seasoning/