Juicy Lucy Cheeseburger Recipe

Juicy lucy cheeseburger recipe

The Spruce / Ulyana Verbytska

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 6 Burgers (6 Servings)
Nutritional Guidelines (per serving)
295 Calories
16g Fat
0g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Burgers (6 Servings)
Amount per serving
Calories 295
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 36%
Cholesterol 111mg 37%
Sodium 548mg 24%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 35g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Juicy Lucys—or cheese-stuffed burgers—put the cheese on the inside. They are, as their name implies, deliciously juicy. In these days of concerns about food safety in regards to ground beef, they have the added benefit ​of guaranteeing that even though you cook the meat to well done, you'll get a moist, juicy burger. Cook them perfectly with these 10 tips for perfect burgers.

There is some disagreement about which South Minneapolis bar first served Juicy Lucys, but experts agree that South Minneapolis is their home.


  • 1 1/2 pounds ground beef
  • 1 teaspoon fine sea salt
  • 1/2 cup cheese (shredded)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for juicy lucy hamburger
    The Spruce / Ulyana Verbytska
  2. In a large bowl, sprinkle the beef with the salt. Use your hands to break apart the meat gently and combine the salt throughout the mixture.

    Salt burger
    The Spruce / Ulyana Verbytska
  3. Divide mixture into 4 equal parts.

    Make into balls
    The Spruce / Ulyana Verbytska 
  4. Divide each of those in half and shape each one into a 4-inch-wide patty with a dent in the middle. Don't worry if the meat isn't hanging together in a perfect patty at this point. The edges can be craggy and rough.

    Make into patties
    The Spruce / Ulyana Verbytska
  5. Take one of the patties in your hand. Fill the center with about 1 tablespoon of the grated cheese.

    Add cheese
    The Spruce / Ulyana Verbytska
  6. Place another patty on top and seal it about half-way around by gently pressing the edges together.

    The Spruce / Ulyana Verbytska
  7. Lift up the part you haven't sealed yet and stuff in another tablespoon or so of cheese.

    The Spruce / Ulyana Verbytska
  8. Now seal the edges all the way around and also pat the whole thing back into a patty shape (it will have gotten a bit ball-shaped in this process). Keep gently patting it into a patty while cupping the edge and making it well sealed on the sides until you have a burger about 5 inches wide. Use your thumb to re-work a slight dimple in the middle of the burger so that when the meat contracts as it cooks the whole thing stays burger-shaped instead of bulging up too much in the middle.

    The Spruce / Ulyana Verbytska
  9. Repeat with remaining patties to make 4 Juicy Lucys. 

    The Spruce / Ulyana Verbytska
  10. Chill the patties for at least 30 minutes to help them stay sealed while they cook.

    Stamp down patties
    The Spruce / Ulyana Verbytska
  11. Either heat a grill to medium-high heat (you should be able to hold your hand about an inch over the cooking grate for 2 to 3 seconds) or heat a large frying pan on the stove over medium-high heat.

    The Spruce / Ulyana Verbytska
  12. Place the patties on the hot grill or pan.

    Put patties on grill
    The Spruce / Ulyana Verbytska
  13. Cook, flipping over once, until browned and cooked through so the cheese in the middle melts - about 5 minutes each side.

    Grill patties
    The Spruce / Ulyana Verbytska
  14. Serve on rolls with lettuce, tomatoes, onions, and your choice of condiments and enjoy!

    Juicy lucy cheeseburger
    The Spruce / Ulyana Verbytska