Juicy Lucy Burger
Yield: 4 servings
A Juicy Lucy burger is a legendary cheese-stuffed burger from Minnesota. It features a core of molten cheddar between two extra juicy beef patties and is served on crisp lettuce or a fluffy bun with your favorite burger toppings.
Ingredients
- 1-½ pounds good quality 80/20 ground chuck chilled
- 2 teaspoons Lawry’s seasoning salt divided, plus a bit more for sprinkling over prepared patties
- 1 teapoon ground black pepper plus a bit more for sprinkling over prepared patties
- 4 slices Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices
- ½ teaspoon kosher salt plus a bit more for sprinkling over prepared patties
- 4 slices large ripe tomato
- 4 to 8 large lettuce leaves
- pickled red onions
- your favorite creamy burger sauce
Instructions
- Add ground beef to a large bowl and sprinkle with 1-½ teaspoons of the Lawry’s salt and the black pepper. Mix by hand until just incorporated. Divide beef evenly into four sections.
- Form each section into two thin burger patties, to equal eight burger patties total. They should be about 5” in diameter each. Cut each cheddar slice into four pieces, and then place four of the smaller pieces (1 whole cheddar slice) in the center of each of four burger patties, fanning the pieces out a bit. Place another burger patty over each patty with cheese. Pinch edges of patties tightly to seal each burger, then cup each burger with your hands to round out the edges. Press on the top center to flatten slightly into a single thickened burger patty. Each burger should be about 4” in diameter. Sprinkle both sides of each burger lightly with additional Lawry's, black pepper, and kosher salt.
- Heat grill to high heat. Once hot, clean the grates really well. Then generously oil the grill grates using a long tongs and a folded paper towel soaked with vegetable oil. Decrease heat to medium. Place burgers on grill grates and let cook for 5 to 6 minutes on the first side. I try to keep the burgers just on the edge of the grill’s hot spots, to cook a bit indirectly. Then carefully flip the burgers over and grill for about 5 minutes longer for medium-well burgers. Do not press on burgers because you’ll lose juices and have flare-ups, as well as cause the cheese to burst out from the centers. Adjust cook time for desired doneness. The goal is melty cheese inside, with burgers cooked to your liking.
- Remove burgers from grill and let rest for a couple minutes. This is an important step, as the cheese inside is incredibly hot and tends to explode out with your first bite. Be careful!
- Serve on top of one to two large lettuce leaves. Use a sturdier lettuce to eat like a wrap. A more tender lettuce, or one with smaller leaves, can be used to eat the burger like a salad, with a fork and knife. Add a tomato slice, pickled onions, and your favorite burger sauce. Of course there’s a ton of other options; use what you like. Ketchup, mustard, mayo, pickles. You get the idea...
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 502kcal Carbohydrates: 1g Protein: 33g Fat: 40g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 16g Trans Fat: 2g Cholesterol: 138mg Sodium: 1679mg Potassium: 476mg Fiber: 0.1g Sugar: 0.1g Vitamin A: 172IU Calcium: 153mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.