Learn How to Make Juicy Lucy Burgers, a delicious Minnesota bar classic. Quick and easy, make these cheese-stuffed burgers on the grill or stovetop tonight.
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What is a Juicy Lucy burger? An inside-out cheeseburger was invented at one of two bars in Minneapolis—not a fight I'm getting into. But one called them Jucy Lucy Burgers and the other used Juicy Lucy Burgers with the "i". See Wikipedia for more history of this regional delight.
I started with my How To Grill Hamburgers and used 7:2:2 seasoning. The choice of cheese is up to you, but processed American cheese slice is usually used—it melts well and is the classic cheese for this burger.
🐄Ingredients Options
Ground beef—80/20 preferred, but 85/15 ground beef may be used. Leander ground beef and ground turkey or chicken will tend to dry and fall apart since they are lean.
Cheese—American traditional but cheddar or other cheese of your choice.
Seasoning—salt and pepper is enough or use another seasoning like Lawrys or my All-Purpose Seasoning. Even a dry rub like BBQ Dry Rub or Memphis Dry Rub is good.
👨🍳How to Make Juicy Lucy Burgers
- Work quickly to keep the fat cold while preheating the grill or pan.
- Divide ground beef into approximately 3 oz balls and flatten between plastic wrap into about 5-inch diameter and ¼-inch thick patties.
- Add American cheese to the center area of half the patties; cover with another patty. Then seal the edges.
- Season to taste and dimple center.
- For both stovetop and grill: 5 minutes on the first side, then 3-5 on the second side to get to 160° with a meat temperature.
See photo instructions and the printable recipe card for detailed instructions. Use the jump table above to see more discussion and explanation.
♨️Grill or Stovetop
These can be cooked on a stovetop or grill. The grill can be a gas grill or a charcoal grill. It does not matter for this to work. Just get it hot, cleaned, and oiled.
For the stovetop, use a large frypan over medium-high heat with oil for the stovetop. A cast iron skillet works great for even heat, but other frypans are fine.
✔️Tips
- The edges may leak a little; work on your technique next time.
- You can use the cheese you want, but American seems popular. I have also used harder cheeses like cheddar or co-jack.
- Most cheeses, except the hardest cheese, will melt in the 120°-130° range. In other words, it will be liquid after it cooks. So a word to the wise, let it cool a little before biting in.
- Many will add more cheese on top. Fine if you want, and it is the "classic" way, along with some bacon.
- I like cooking my burger to 165°, but 160° is safe. I like to know all areas are safe.
Related Recipes
For other great burger recipes, see Low Fat Burgers, Meatloaf Burger Patties, Ground Chicken Burgers, and Smoked Hamburgers. For vegetarians, try Grilled Portobello Mushrooms.
Like all good burgers, a side of fries is needed. Try Easiest French Fries on the Stovetop, Convection Oven French Fries, or Grilled French Fries.
And check out some other Midwest favorites, like Fried Breaded Pork Tenderloin Sandwich—Iowa Style, and Oven Fried Pork Tenderloin Sandwiches.
❓FAQs
No. Most cheese will melt at 120° to 130°. The ice causes two problems. First, it will melt into water which will loosen the meat. Second, and more importantly, it will keep the meat next to the cheese from reaching 160°, which is needed for safety. I have seen this recommended—please do not do this.
On a hamburger bun, topped with optional toppings of more cheese, bacon, ketchup, mustard, lettuce, tomato, pickles, and onion.
Add a beer, fries, and lots of napkins for the mess you will have while eating.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
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Use the cheese of your choice. American is traditional but use the cheese you prefer.
Grill: Preheat the grill on high. Clean and oil well. You don't want to rip this open with sticking.
Stovetop: Heat a small amount of oil in a large skillet over medium-high heat. Cast iron is preferred if you have it.
Divide ground beef into approximately 3 oz balls. Between two pieces of plastic wrap, flatten the beef into patties about 5 inches in diameter and ¼ inch thick. The bottom of a pan is recommended here.
Add cheese. One standard slice of processed American cheese works well by folding the corners. Try to keep the cheese as far from the edge as possible. You can use a different cheese if you want.
Add a second flattened patty on top and seal the edges. The final diameter should be about 4 inches. Sprinkle with some salt and pepper. I used my 7:2:2 spice mix. Press a dimple into the middle of one side about ⅛ inch deep and 1 ½ inch diameter.
For both stovetop and grill: 5 minutes on the first side, then 3-5 on the second side to get to 160° meat temperature.
Let sit for 5 minutes before serving on a bun with lots of napkins.
📖The Recipe Card with Step-by-Step Instructions
How to Make Juicy Lucy Burgers
Ingredients
- ¾ pound ground beef
- 2 slices cheese
- Salt and Pepper or 7:2:2
Step-by-Step Instructions
- Use the cheese of your choice. American is traditional but use the cheese you prefer.
- Grill: Preheat the grill on high. Clean and oil well. You don't want to rip this open with sticking.Stovetop: Heat a small amount of oil in a large skillet over medium-high heat. Cast iron is preferred if you have it.
- Divide ground beef into approximately 3 oz balls. Between two pieces of plastic wrap, flatten the beef into patties about 5 inches in diameter and ¼ inch thick. The bottom of a pan is recommended here.
- Add cheese. One standard slice of processed American cheese works well by folding the corners. Try to keep the cheese as far from the edge as possible. You can use a different cheese if you want.
- Add a second flattened patty on top and seal the edges. The final diameter should be about 4 inches. Sprinkle with some salt and pepper. I used my 7:2:2 spice mix. Press a dimple into the middle of one side about ⅛ inch deep and 1 ½ inch diameter.
- For both stovetop and grill: 5 minutes on the first side, then 3-5 on the second side to get to 160° meat temperature.
- Let sit for 5 minutes before serving on a bun with lots of napkins.
Recipe Notes
Pro Tips
- Use the cheese you want but American cheese is traditional and melts well.
- Get the edges sealed well to prevent leaking of the cheese.
- Just salt and pepper is fine for seasoning but I use my homemade 7:2;2 seasoning that has some garlic.
- Use a grill on high or large skillet over medium-high heat.
- Safe is 160° but I prefer 165° since you don't check all areas of the meat.
- Be sure to let the burger rest for 5 minutes minimum.
- The edges may leak a little, just work on your technique next time.
- Many will add more cheese on top. Fine if you want, and it is the “classic” way.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: Originally published July 25, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gail says
I always wanted a good recipe for loosemeat sandwiches. Do you have one?
Dan Mikesell AKA DrDan says
Hi Gail,
The old "Made-Rite" loose ground meat sandwiches. My wife has specifically banned me from them. So no, don't have one but there are many around. Google seach for Iowa Loose Meat Sandwich.
Kathy M says
Made this the other night and they came out great.
Leslie says
Your little girls are so cute! I have two doggy babies too.
Made this using ground turkey, easy after work recipe. Thank you leslie
Patty says
Hello, Dr. Dan!
Oh my goodness...the girls are smiling! Such a precious and sweet photo. It gave me joy. Thank you!
The burgers look delicious.
Made the crock pot baked ziti this week. Loved it! Thank you!
DrDan says
I do love that crock pot ziti....
Thanks for the note from the girls and me.
Dan