Grilled Juicy Lucy Burger

The Juicy Lucy Burger is a regional classic from Minnesota. You can enjoy this at home with a few simple tricks. No trip to Minnesota for you.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: American
Keyword: Cookout, Picnic, Summer
Servings: 2
Calories: 487
Author: Dan Mikesell AKA DrDan


  • 3/4 pound hamburger
  • 2 slices cheese
  • Salt and Pepper or 7:2:2


  • Preheat grill on high. Clean and oil well. You don't want to rip this open with sticking.
  • 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 1/4 inch thick. The bottom of a pan is recommended here.
  • 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.
  • Add a second flattened patty on top and seal the edges. Final diameter should be about 4 inches. Sprinkle with some salt and pepper. I used my 7:2:2 spice mix.
  • Grill for 5 minutes on the first side then 3-5 on the second side to get to 165 meat temp. Don't poke holes all over it and cause a leak.
  • Let set for 5 minutes before serving. With lots of napkins.


Most cheeses except very hard 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. 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.


Calories: 487kcal | Protein: 33g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 1016mg | Potassium: 459mg | Vitamin A: 150IU | Calcium: 130mg | Iron: 3.2mg