A juicy Lucy (Jucy Lucy) burger was famously created in Minneapolis. It is a cheese stuffed burger patty that is out of this world.
I used American cheese to stuff my burger but you can use Cheddar, Monterrey Jack, Muenster, Havarti, Gouda and even blue cheese for this recipe. All if these will give you an amazing and delicious result.
This cheese stuffed burger can be cooked on a skillet, like I show you in the video below, but it also fantastic on the grill. We will be handling the meat quite a bit while pressing and stuffing it, so you will have to refrigerate it for a good 30 minutes before cooking it. This will allow the fat to harden and will render you a very juicy burger.
An important note – make sure to seal the beef well so that the delicious cheese in the middle doesn’t seep out of your patty.
I made a sauce with mayo, mustard, ketchup and horseradish for this juicy Lucy but you don’t have to. If you are an only ketchup or mustard or mayo person, by all means dress your burger however you want.
I also only topped it with pickle slices. Feel free to ass lettuce, tomatoes, avocado, bacon, fried egg, onion, and anything else you desire!
Here is another scrumptious burger that you might enjoy, Swiss Cheese Mushroom Burger . This is a juicy burger topped with caramelized onions and mushrooms, and Swiss cheese. Finger licking good.
And, another one Cobb Burger . In this burger we go more California and add blue cheese, bacon and avocado. This one is one of my favorites.
And a black bean one if you want a change of pace Black Bean Buerger with Banh-Mi Veggies . I love making this when I am taking a break from beef. In fact, if you search for ‘burger’ in the search box up top you will find all kinds of burgers made with chicken. turkey, lamb as well as many vegan and vegetarian ones.
This is what you are going to need to make this fantastic cheese stuffed burger –
Makes 4 burgers
FOR THE PATTY –
6 slices of American cheese (or any cheese you prefer)
1 pound (500 grams) ground beef
Salt & Pepper
Place the cheese slices on top of each other and cut into 4 even squares. Set aside.
Season the beef with salt and pepper in a bowl and mix in well. You can add other things if you want — garlic, onion, Worcestershire sauce, etc. I am keeping it simple.
Divide the beef into 4 equal size balls.
Divide each ball in 2. Flatten one of the halves until it is even and not too thick — about 1/4th inch.
Place the cheese in the middle of the flattened beef.
Flatten the other half in the same manner and place it on top of the cheese. Seal the edges well by pressing them together so that the cheese does not seep out.
Place the patties on a plate and cover with plastic film. Refrigerate for 30 minutes.
FOR THE SAUCE –
2 tablespoon mayo
2 teaspoon mustard
2 teaspoon ketchup
1 teaspoon prepared horseradish
Mix all the ingredients and set aside.
FOR THE BURGER –
Oil for skillet
Toppings of choice — I used only pickle slices but you can top with lettuce, tomato, onion or anything you prefer
Heat a skillet until hot. Reduce the temperature to medium heat.
Butter each side of the rolls and place, buttered side down, onto the skillet.
Grill until the buns are browned, about 5 minutes.
Set the grilled buns aside.
Heat the skillet again. When it is hot, reduce the temp to medium and coat it lightly with the oil.
Place the patties on the skillet and allow to sear for 4 to 5 minutes. When you notice that the sides of the patty are about half way cooked — they should no longer be red — and you can easily slide your spatula underneath, flip it.
Gently press down with the spatula and sear the other side. Flip it a couple more times until you see it is no longer raw.
Smear the buns with the sauce on both sides.
Place the cooked patty on top of the bottom piece. Top with your favorite toppings. Cover and enjoy!