Juicy Lucy Burger
The best cheeseburger ever! A jucy lucy is two hamburger patties stuffed with cheese!
- 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.
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!
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