Famous Juicy Lucy Burger of Twin Cities fame, cheese stuffed ground beef patty, with or without jalapeños, cooked on the stovetop or grill.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 lbs ground beef (preferably chuck)
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 slices American cheese
- Pickled jalapeño slices (optional)
- 4 brioche hamburger buns (or regular buns)
- Optional toppings for serving, such as lettuce, tomato and onion
- To the ground beef, add Worcestershire, salt and pepper and mix to combine. Divide beef into eight equal portions and form gently into balls. One portion at a time, place ball on piece of plastic wrap, fold over, and flatten into a disk with your hands. It doesn’t have to be perfect, but they should all be the same size patties.
- Tear each slice of American cheese into 4 pieces/squares. Place 4 torn pieces on the centers of 4 patties. If desired, add 2 to 3 slices of pickled jalapeños on top of cheese. Place another patty on top and then with fingers, pinch and seal all around the edges, completely sealing the cheese in all 4 burgers.
- Heat a cast iron skillet or fire up the grill. Cook burgers about 3 minutes a side for medium-rare, a little longer for medium. Remove to a plate and tent with foil and let rest 5 minutes. Meanwhile, lightly toast/grill buns.
- Serve Juicy Lucy’s on buns with any additional toppings. Careful on that first bite! Enjoy!
- I don’t recommend lean ground beef, for these or any burger. Use ground chuck (or 85% lean)
- This recipe makes 4 half-pound burgers. You can make the portions a little smaller if you like, 10 portions of beef yielding 5 burgers.
- We like brioche bakery-style buns which are readily available in our supermarket. Regular or sesame seed hamburger buns are great also.