By Becky Hardin
Published Mar 6, 2022
Stuffed with cheese for a delicious surprise, this juicy Lucy burger might just be my favorite of all time! Thin burger patties are wrapped around a hefty hunk of cheese to create the ultimate cheeseburger experience. Easy to make and cooked to perfection, these cheesy burgers are the star of every BBQ we host!
Burgers are delicious on their own, but stuffed with cheese? I can’t think of anything better! Originally invented in Minneapolis, these Juicy Lucy burgers (aka burgers stuffed with cheese) are a seriously fun twist on the classic hamburger . Piled high with toppings, these stuffed burgers are always a hit with my friends and family. Learn how to make these cheesy burgers with this simple recipe!
What’s in This Juicy Lucy Burger Recipe?
- Ground Chuck: Higher in fat than traditional ground beef, chuck is my number 1 choice for juicy, flavorful burgers.
- Cheese: For best results, I recommend using sliced American cheese. It’s one of my favorite cheeses for burgers – it’s super smooth and melts beautifully. Instead of American cheese, use your favorite kind but keep in mind that some cheeses melt better than others.
- Hamburger Buns : I like potato buns for these burgers, but any kind will work.
- Toppings: Lettuce, tomatoes, pickles, ketchup, and caramelized onions are my favorite toppings for these burgers.
Tips for Success
- Fold the cheese into the center of the base patty before adding the second patty on top.
- Before cooking, pinch the edges of the burgers together to seal the cheese inside.
- Once the patties are formed and stuffed, you can refrigerate them for up to 24 hours before cooking.
- If you want to grill them, make sure the cheese is really sealed inside the burgers. Here are all of my tips for how to grill burgers .
- The cheese inside is hot and melty so be careful when taking that first bite!
How to Store and Reheat
Store leftover juicy Lucy burgers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet or in the microwave.
Serving Suggestions
I love these juicy Lucy burgers with classic French fries , but they’re also tasty with sweet potato fries or corn on the cob . And don’t forget a heaping dollop of my favorite burger sauce !
All the Burgers
Guide to Cooking Burgers at Home
See all of our favorite burger recipes plus tips and tricks for cooking the ultimate burger at home.
Ingredients1x2x3x
- ▢ 1½ pounds ground chuck
- ▢ 2 teaspoons kosher salt
- ▢ 1½ teaspoons ground black pepper
- ▢ 4 slices American cheese
- ▢ 2 tablespoons canola oil
- ▢ 4 potato hamburger buns split in half
- ▢ Lettuce, tomato slices, bread and butter pickles, ketchup, and caramelized onions for garnish
Video
Instructions
- In a small bowl, combine the salt and pepper. Set aside. 2 teaspoons kosher salt, 1½ teaspoons ground black pepper
- Divide the beef into 4 equal portions and halve each portion for a total of 8 equal portions. 1½ pounds ground chuck
- Gently form each portion into a 4-inch wide x ¼-inch deep disc and season both sides of each patty with the salt and pepper mixture.
- Place 1 slice of cheese in the middle of 4 patties. Fold the cheese corners to the middle of each cheese slice so there is no overhang. 4 slices American cheese
- Use your fingers or a spatula to lift a patty (without cheese) and place it on top of one of the patties with cheese. Pinch the edges together to ensure the cheese stays inside the patty when cooked/melted. Repeat this process until all 4 cheese-filled patties are formed.
- Heat the oil in a large cast-iron skillet over medium heat for 2 minutes. Add the burgers and cook for 3-4 minutes until a good sear is formed and the edges begin to brown. Gently flip the burgers over and sear the second side, about 3-4 more minutes. 2 tablespoons canola oil
- While the burgers cook, toast the buns, if desired. 4 potato hamburger buns
- Transfer the burgers to a paper towel-lined plate.
- Assemble the burgers and add your favorite burger toppings. (Be careful when taking the first bite – the hot cheese can squirt out.) Serve and enjoy! Lettuce, tomato slices, bread and butter pickles, ketchup, and caramelized onions
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Juicy Lucy Burger Step by Step
Season the Patties: In a small bowl, combine 2 teaspoons of kosher salt and 1½ teaspoons of ground black pepper. Divide 1½ pounds of ground chuck into 4 equal portions and halve each portion for a total of 8 equal portions. Gently form each portion into a 4-inch wide x ¼-inch deep disc and season both sides of each patty with the salt and pepper mixture.
Add the Cheese: Place 1 slice of American cheese in the middle of 4 patties. Fold the cheese corners to the middle of each cheese slice so there is no overhang.
Seal the Patties: Use your fingers or a spatula to lift a patty (without cheese) and place it on top of one of the patties with cheese. Pinch the edges together to ensure the cheese stays inside the patty when cooked/melted. Repeat this process until all 4 cheese-filled patties are formed.
Cook the Burgers: Heat 2 tablespoons of canola oil in a large cast-iron skillet over medium heat for 2 minutes. Add the burgers and cook for 3-4 minutes until a good sear is formed and the edges begin to brown. Gently flip the burgers over and sear the second side, about 3-4 more minutes. While the burgers cook, toast 4 hamburger buns, if desired. Transfer the burgers to a paper towel-lined plate.
Assemble the Burgers: Assemble the burgers and add your favorite burger toppings. (Be careful when taking the first bite – the hot cheese can squirt out.) Serve and enjoy!
More Burger Recipes To Try
Stovetop Burgers (How to Cook Burgers on the Stove)
Wisconsin Butter Burger Recipe
BBQ Burger Recipe
Taco Burger
Juicy Lucy Burger Recipe
Ingredients
- 1½ pounds ground chuck
- 2 teaspoons kosher salt
- 1½ teaspoons ground black pepper
- 4 slices American cheese
- 2 tablespoons canola oil
- 4 potato hamburger buns split in half
- Lettuce, tomato slices, bread and butter pickles, ketchup, and caramelized onions for garnish
Instructions
- In a small bowl, combine the salt and pepper. Set aside. 2 teaspoons kosher salt, 1½ teaspoons ground black pepper
- Divide the beef into 4 equal portions and halve each portion for a total of 8 equal portions. 1½ pounds ground chuck
- Gently form each portion into a 4-inch wide x ¼-inch deep disc and season both sides of each patty with the salt and pepper mixture.
- Place 1 slice of cheese in the middle of 4 patties. Fold the cheese corners to the middle of each cheese slice so there is no overhang. 4 slices American cheese
- Use your fingers or a spatula to lift a patty (without cheese) and place it on top of one of the patties with cheese. Pinch the edges together to ensure the cheese stays inside the patty when cooked/melted. Repeat this process until all 4 cheese-filled patties are formed.
- Heat the oil in a large cast-iron skillet over medium heat for 2 minutes. Add the burgers and cook for 3-4 minutes until a good sear is formed and the edges begin to brown. Gently flip the burgers over and sear the second side, about 3-4 more minutes. 2 tablespoons canola oil
- While the burgers cook, toast the buns, if desired. 4 potato hamburger buns
- Transfer the burgers to a paper towel-lined plate.
- Assemble the burgers and add your favorite burger toppings. (Be careful when taking the first bite - the hot cheese can squirt out.) Serve and enjoy! Lettuce, tomato slices, bread and butter pickles, ketchup, and caramelized onions
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
