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Juicy Lucy burger cut in half on a wood plank
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5 from 5 votes

Juicy Lucy Burger

The best cheeseburger ever! A jucy lucy is two hamburger patties stuffed with cheese!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Jucy Lucy, Juicy Lucy
Servings: 4
Calories: 728kcal
Author: Julie Evink


  • 1 1/2 pounds ground beef 15-20% fat content recommended
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 6 ounces extra sharp cheddar cheese cut into thin squares or rectangles
  • 4 hamburger buns split, buttered and toasted


  • Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
  • Divide the cheese and put on top of 4 of the patties. Top them with the remaining 4 patties, pinching the edges to form a tight seal.
  • Preheat grill, a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on toasted hamburger buns.



What other kinds of cheese can I use?
Any good melting cheese will work in this recipe. I like sharp cheddar, but feel free to experiment! American cheese, pepper jack cheese, gruyere, mozzarella, Monterey jack… there are a lot of choices!
What If My Burger Puffs Up When Cooking?
Sometimes this happens. You can stop this by putting a thumbprint in the middle of your burger patty before you cook it. This helps to keep it flat and not puff up when cooking.


Calories: 728kcal | Carbohydrates: 23g | Protein: 44g | Fat: 50g | Saturated Fat: 22g | Cholesterol: 165mg | Sodium: 1071mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 416mg | Iron: 5mg