Description
This Juicy Lucy Burger recipe features a mouthwatering surprise of melted American cheese sealed inside a thick, juicy ground chuck patty. Cooked to perfection in a cast-iron skillet for a crispy sear on the outside and a molten cheese center, these burgers are served with classic toppings like lettuce, tomato, pickles, ketchup, and caramelized onions on toasted potato buns. Perfect for burger lovers seeking that juicy, cheesy bite in every mouthful.
Ingredients
Scale
For the Burger Patties
- 1½ pounds ground chuck
- 2 teaspoons kosher salt
- 1½ teaspoons ground black pepper
- 4 slices American cheese
- 2 tablespoons canola oil
For Serving
- 4 potato hamburger buns, split in half
- Lettuce leaves
- Tomato slices
- Bread and butter pickles
- Ketchup
- Caramelized onions
Instructions
- Season the Meat: In a small bowl, mix the kosher salt and ground black pepper together and set aside to ensure even seasoning for the patties.
- Divide the Beef: Portion the ground chuck into 4 equal parts, then further halve each part so you have 8 equal portions total for forming patties.
- Form Patties: Shape each portion into a 4-inch wide by ¼-inch deep disc. Lightly season both sides of each patty with the prepared salt and pepper mixture.
- Add Cheese: Place one slice of American cheese in the center of 4 of the patties. Fold the edges of the cheese inward so there is no cheese overhang.
- Seal the Burgers: Take the remaining 4 patties without cheese and gently place each on top of a cheese-topped patty. Pinch the edges firmly around to seal the cheese inside, forming the classic Juicy Lucy stuffed burger.
- Heat the Skillet: Pour the canola oil into a large cast-iron skillet and heat over medium heat for 2 minutes until hot.
- Cook the Patties: Add the stuffed burgers to the skillet. Cook for 3 to 4 minutes on the first side until a flavorful sear forms and edges start to brown. Carefully flip and cook for another 3 to 4 minutes on the second side.
- Toast the Buns: While the burgers cook, optionally toast the potato buns until golden and warm.
- Rest and Drain: Transfer the cooked burgers to a paper towel-lined plate to absorb any excess oil and rest briefly.
- Assemble and Serve: Build your burgers with lettuce, tomato, pickles, caramelized onions, ketchup, and the toasted buns. Caution: the melted cheese inside will be very hot, so enjoy carefully!
Notes
- For best results, use fresh ground chuck with about 20% fat content for juicy burgers.
- Ensure the edges of the patties are pinched tightly to prevent cheese from leaking during cooking.
- Use a cast-iron skillet to get a nice crust on the burgers and maintain even heat.
- You can substitute American cheese with your favorite melting cheese like cheddar or pepper jack for a twist.
- Allow burgers to rest a minute before serving to let the juices redistribute.
- Customize the toppings per your preference or seasonal availability.
