Juicy Lucy Burger

You don't need to eat out to get the cheesiest, juiciest burgers ever! My stuffed Juicy Lucy Burger recipe is a dream come true!

Course Main Course

Cuisine American

Keyword Burger recipe, easy recipes with few ingredients, grilled recipes, under 30 minutes

Prep Time 10

Cook Time 10

Resting time 3

Total Time 23

Servings burgers

Calories 677kcal

Stack all of the cheese slices and cut into 4 squares. Then arrange into 4 stacks with 6 slices each.
6 slices American cheese
In a large mixing bowl combine ground beef, minced garlic, Worcestershire sauce, and burger seasoning until well combined.
1½ lbs Ground beef, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Burger seasoning, 2 cloves Garlic
Form into 8 thin patties, each slightly larger than a slice of cheese. With your thumb, form an indent in the center of the 4 patties.
Place one small cheese stack in the center of a beef patty, then cover with another patty (without an indent) and tightly pinch the edges together to seal around the cheese. Repeat with the remaining cheese and beef patties. Refrigerate at least 30 minutes.
Spray your burgers with a light coat of non-stick cooking spray. Heat a cast iron skillet or grill over medium-high heat. Cook patties until well browned, about 4-5 minutes on each side, or cooked to your preference.
Remove from the grill and rest for at least 3 minutes for the cheese to rest. Serve your patties on hamburger buns with your favorite toppings, and enjoy!
4 Hamburger buns

Juicy Lucy burgers rely on cheese that melts easily and smoothly, so I recommend a nice, smooth cheese like American or mild cheddar. You can also use Swiss for a stuffed mushroom swiss burger!

Once the patty is on the heat, don't move it! While a normal burger can be flipped around a bit, these ones can easily burst. Let them cook!

Because the cheese needs to fully melt, you cannot cook these burgers rare or medium-rare. They will always be medium or more well done. Nobody wants to bite into cold, hard cheese in their stuffed burger!

Toast those buns! Just pop them on the grill or griddle for a few minutes to get a good toast. It's worth it!

These are the only burgers I don't recommend checking with a meat thermometer. Piercing the meat will leave openings to the insides for the cheese to leak out.