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.
Use the cheese of your choice. American is traditional but use the cheese you prefer.
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.
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. 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 1/8 inch deep and 1 1/2 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 with lots of napkins.
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.
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