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    🏠Home » Recipes » Beef Recipes

    Juicy Lucy Burger

    Jul 25, 2015 · Modified: Sep 15, 2021 by Dan Mikesell AKA DrDan · 6 Comments

    Recipe Table of Contents    
    5 from 6 votes

    The Juicy Lucy Burger is a regional classic from Minnesota. Consider it a cheese-stuffed burger. You can easily enjoy this at home on the grill or stovetop. No trip to Minnesota for you although you should go sometime, it is very nice.

    Juicy Lucy Burgers with a large bite out of it.

    Jump To:
    • 🐄The Meat
    • ♨️Grill or Stovetop
    • 🧀The Cheese
    • ✔️Tips
    • 📖Burger Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    So what is a Juicy Lucy (AKA Jucy Lucy) burger? Basically, an inside-out cheeseburger. It doesn't sound too tough. It's not that hard, plus it adds a nice surprise in the middle. It will just step that burger up a notch. See Wikipedia for more history of this regional delight.

    I'm from Iowa, and I have heard tail of this Minnesota wonder but was reminded last week while watching the Food Network. The specific show shall remain anonymous since I follow the "if you can't say anything nice, don't say anything at all" rule. Let's just say food safety was not a consideration.

    So I started with my How To Grill An Excellent Burger - A Tutorial. and used 7:2:2 seasoning. The choice of cheese is up to you, but I opted for the classic processed American cheese slice... this is the middle America we are talking about. And if I had Velveeta, I would have used it. Secret confession... I really like Velveeta on my burgers, much to my wife's embarrassment.

    My Rating

    My rating system. Great 5 out of 5

    Low 5 or very high 4. I love a good burger, and this is one.

    🐄The Meat

    Generally, store-bought ground beef is fine ─ use 80/20 ground beef.

    There is a difference between hamburger and ground beef. Ground beef has a variable amount of fat, but the fat is from the beef being ground. Hamburger can have up to 30% fat and fat, from trimming other cuts can be added. I choose #1, not #2.

    Most burger gurus suggest 20% fat for the moistest, tasty burger. I think they are right. Fat does taste good.

    ♨️Grill or Stovetop

    These can be cooked on a stovetop or grill.

    Your grill can be a gas grill or 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 a little oil. Cast-iron works great, but other frypans are fine.

    🧀The Cheese

    You can use the cheese you want, but American seems to be popular. I have also use harder cheeses like cheddar or co-jack.

    Most cheeses except the very hardest cheese will melt in the 120°-130° range. In other words, it will be liquid after it cooks a little. So a word to the wise, let it cool a little before biting in.

    ✔️Tips

    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.

    I like my burger to cook to 165°, but 160° is safe.

    📖Burger Recipes

    How to Grill a Hamburger - A Beginner Tutorial

    Healthy Low Fat Burgers

    Smokehouse Burger on a Gas Grill

    Moist Grilled Chicken Burgers

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Grill Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    raw ground beef with cheese and seasoning

    Use the cheese of your choice. American is traditional but use the cheese you prefer.

    clean and oil grill crates

    Grill: Preheat 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.

    burger under plastic wrap on red board with pan to flatten

    Divide ground beef into approximately 3 oz balls. Between two pieces of plastic wrap, flatten the beef into patties of about 5-inch diameter and ¼ inch thick. The bottom of a pan is recommended here.

    adding second layer of burger on the cheese

    Add cheese. One standard slice of processed American cheese works well here with folding the corners in. Try to keep the cheese as far from the edge as possible. You can use a different cheese if you want.

    adding seasoning to burger with dimple on red board

    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.

    raw burger on the grill with a bit of smoke

    For both stovetop and grill: 5 minutes on the first side, then 3-5 on the second side to get to 160° meat temperature.

    two cooked burgers on buns and orange plate

    Let sit for 5 minutes before serving with lots of napkins.

    burger on a bun with bacon
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    📝Recipe

    juicy lusy burger with cheese ozzing

    Juicy Lucy Burger

    From Dan Mikesell AKA DrDan
    The Juicy Lucy Burger is a regional classic from Minnesota. Consider it a cheese-stuffed burger. You can easily enjoy this at home on the grill or stovetop. No trip to Minnesota for you although you should go sometime, it is very nice.
    Tap to leave a Rating
    5 from 6 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • ¾ pound ground beef
    • 2 slices cheese
    • Salt and Pepper or 7:2:2
    Prevent your screen from going dark

    Instructions

    • Use the cheese of your choice. American is traditional but use the cheese you prefer.
      raw ground beef with cheese and seasoning
    • Grill: Preheat 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.
      clean and oil grill crates
    • Divide ground beef into approximately 3 oz balls. Between two pieces of plastic wrap, flatten the beef into patties of about 5-inch diameter and ¼ inch thick. The bottom of a pan is recommended here.
      burger under plastic wrap on red board with pan to flatten
    • Add cheese. One standard slice of processed American cheese works well here with folding the corners in. Try to keep the cheese as far from the edge as possible. You can use a different cheese if you want.
      cheese on raw burger for stuffing
    • 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.
      top layer added to cover cheese on red board
    • For both stovetop and grill: 5 minutes on the first side, then 3-5 on the second side to get to 160° meat temperature.
      raw burger on the grill with a bit of smoke
    • Let sit for 5 minutes before serving with lots of napkins.
      two cooked burgers on buns and orange plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Use the cheese you want but American cheese is traditional and melts well.
    2. Get the edges sealed well to prevent leaking of the cheese.
    3. Just salt and pepper is fine for seasoning but I use my homemade 7:2;2 seasoning that has some garlic.
    4. Use a grill on high or large skillet over medium-high heat.
    5. Safe is 160° but I prefer 165° since you don't check all areas of the meat.
    6. Be sure to let the burger rest for 5 minutes minimum.
    7. The edges may leak a little, just work on your technique next time.
    8. Many will add more cheese on top. Fine if you want, and it is the “classic” way.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Juicy Lucy Burger
    Amount Per Serving
    Calories 507 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 15g75%
    Cholesterol 176mg59%
    Sodium 890mg37%
    Potassium 621mg18%
    Carbohydrates 1g0%
    Sugar 1g1%
    Protein 49g98%
    Vitamin A 281IU6%
    Calcium 236mg24%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally published July 25, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Gail

      May 13, 2022 at 8:06 am

      I always wanted a good recipe for loosemeat sandwiches. Do you have one?

      Reply
      • Dan Mikesell AKA DrDan

        May 13, 2022 at 9:16 am

        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.

    2. Kathy M

      July 31, 2015 at 11:06 pm

      Made this the other night and they came out great.

      Reply
    3. Leslie

      July 31, 2015 at 12:00 am

      Your little girls are so cute! I have two doggy babies too.
      Made this using ground turkey, easy after work recipe. Thank you leslie

      Reply
    4. Patty

      July 26, 2015 at 12:36 am

      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!

      Reply
      • DrDan

        July 26, 2015 at 11:54 am

        I do love that crock pot ziti....

        Thanks for the note from the girls and me.

        Dan

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