Juicy Lucy Burger
At the backyard barbecue, it’s hard to beat a good ol’ Juicy Lucy Burger! It’s a classic, all-American burger with a delightful twist. The cheese is cooked in the center of the patty instead of being melted on the outside! If you’re planning any pool parties or 4th of July bashes this summer, surprise and treat everyone at the event with this easy recipe.
Juicy Lucy Burger
So… Why exactly is this burger called a “juicy Lucy?” If the name makes you giggle, don’t worry – it makes me smile too! At first, I thought that someone named Lucy must’ve first created this juicy burger, so it was named after her. I mean, that makes the most sense, right? However, after doing a little research, I discovered this burger has a much more entertaining origin to its name.
Apparently, at a place called Matt’s Bar in Minneapolis, this burger was first served to a patron who after taking their first bite said, “that’s one juicy Lucy!” Why that’s the first phrase that came to his mind, we may never know. However, I can see why he said it was juicy! This burger is seriously satisfying and the complete opposite of dried out.
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! It’s a super easy way to elevate your burgers even further. So between the homemade seasoning, sharp American cheese filled center, and easy cooking method that ensures a juicy burger, this recipe is a MUST make for your next summertime party!
This version is just a bigger burger inspired by my cheese stuffed sliders from a few years ago!
How to Make a Juicy Lucy
- Divide. Divide the ground beef into 12 equal pieces and shape into patties. (Three smaller patties and three larger patties).
- Make it cheesy! Arrange the larger patties on a baking sheet or tray and divide the cheese evenly among the patties placing directly in the center of the burger.
- Assemble. Place the smaller patties on top and fold the edges of the bottom patty up over the sides pinching to seal the edges.
- Cook and poke. Grill the burgers (or pan fry) bottom side down for 5 minutes and then flip the burgers over. Using a skewer, poke a hole in the top of each burger. This allows the steam to escape and keeps the cheese from busting out of the seams.
- Continue cooking. Continue cooking the burgers for an additional 3-4 minutes or until the desired degree of doneness.
- Rest. Allow the burgers to rest for 2-3 minutes before serving so you don’t burn yourself on the molten cheese!
Variations to Try
- For the center of the burger, I love using sharp American cheese because it’s the most authentic for a classic, all-American backyard barbecue burger! Plus, American cheese is usually the gooiest when cooked. However, cheddar cheese is also a delicious alternative. Really, any cheese that you prefer on a normal burger will work in this versatile recipe.
- If you’re trying to lessen the amount of red meat you’re eating, you could also try making your patties with chicken or turkey ground meat! Just exercise a bit more caution when cooking poultry on the grill. It’s okay if the ground beef is a little undercooked in the middle, but you’ll want to use a meat thermometer to make sure the chicken or turkey is cooked all the way through and safe to eat.
- Use whatever bun your heart desires for your juicy Lucy burger! Tried and true sesame seed hamburger buns are my go-to, but potato buns or even Brioche Buns would be so tasty too. And when it comes to toppings, go as wild or as tame as you want! That’s the beauty of any burger – you can dress it up however you’d like.
It’s summer, y’all! Celebrate the sunshine with some of my absolute favorite burger recipes.
- Fajita Turkey Burgers with Chipotle Ketchup
- 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
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Get the Recipe: Juicy Lucy Burger Recipe
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, if desired
Equipment
- grill
Instructions
- Divide the ground beef into 12 equal pieces and shape into patties. (Three smaller patties and three larger patties.)
- Arrange the larger patties on a baking sheet or tray and divide the cheese evenly among the patties placing directly in the center of the burger.
- Place the smaller patties on top and fold the edges of the bottom patty up over the sides pinching to seal the edges.
- Grill the burgers (or pan fry) bottom side down for 5 minutes and then flip the burgers over.
- Using a skewer, poke a hole in the top of each burger. This allows the steam to escape and keeps the cheese from busting out of the seams.
- Continue cooking the burgers for an additional 3-4 minutes or until the desired degree of doneness.
- Allow the burgers to rest for 2-3 minutes before serving so you don’t burn yourself on the molten cheese!
- Serve on buns with your favorite burger toppings.
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