The Ultimate Guide to Making the Perfect Juicy Lucy Burger (2024)

If you like a good extra cheesy burger, then you will love the Juicy Lucy burger!

In this iconic recipe, the cheese is stuffed inside the beef patty to offer a luscious, extra cheesy bite with every bite. And the origin story of this burger is just as fun.

When was the Juicy Lucy Burger Invented?

Two different bars in Minneapolis actually claim to be the creators of the Juicy Lucy burger, the 5-8 Club and Matt’s Bar. Since the ’50s, there’s been a decades-long, friendly rivalry over who can claim rights to the recipe. I guess the only way to find out is to book a trip to Minnesota and see which one has the better Juicy Lucy!

In this recipe for Juicy Lucy, I show you how to make it cooked over in cast iron or on the flate side of GRILLGRATES. This keeps them extra juicy by letting the patties sizzle in their own juices on the grill while getting infused with Kingsford smoke flavor. Another layer of cheese is added to the top of the burger so you get double cheese in every bite! You can also cook these burgers directly on the grates if you choose.

The finishing touch to these Juicy Lucy burgers is a “special sauce” and lots of pickles to add a crunchy contrast to that extra cheesy juicy bite of burger! When I made this batch of Juicy Lucy burgers, I also added some griddled onions for some extra flavor.

Ingredients for The Ultimate Juicy Lucy Burger

• 2 lbs ground beef
• 2 tsp. garlic powder
• 2 tbsp. butter
• 1 tsp. salt
• 1 tsp. smoked paprika
• 1 dash Worcestershire sauce
• 1 large pack of sliced American Cheese

Secret Sauce:

• ½ cup mayo
• 2 tbsp. ketchup
• 1 tbsp. mustard
• 1 tbsp. pickle relish (sweet or dill is okay)
• Dash hot sauce
• Dash onion powder
• Dash smoked paprika

How to Make The Ultimate Juicy Lucy Burger

• Combine the ground beef, garlic powder, butter, salt, smoked paprika, and Worcestershire sauce in a large mixing bowl.
• Divide the ground beef into 16 meatballs, which will form one small patty each. From each meatball, flatten each meatball to form 8 patties, making an indentation in the middle to place the cheese. Continue with the next 8 meatballs to make a flat patty, which will go on top of the first 8 patties.
• Take each slice of American cheese and fold it in half two times, creating a stack of small cheese squares. Place this stacked piece of cheese in the middle of the burger—this is the bite of cheese that goes in the middle. Repeat for all 8 burgers with a piece of cheese.
• Take the remaining 8 patties and place them on top of the patties with cheese and seal them around the edges, combining the two patties on the outside to make one burger.
• Combine the sauce ingredients and place in the refrigerator until ready to put on the burgers.
• Prepare a grill for medium direct heat, about 350 degrees. If using a griddle or a cast iron skillet, place the skillet on the grill.
• Place the patties on the skillet or grill and let them cook until they have started to brown on one side (on the cast iron they will form a crust). Flip the patties over and then add another slice of cheese.
• Remove from heat and tent under foil to stay warm. Serve on a toasted bun with lettuce, tomato, pickles and LOTS of secret sauce.
• Serve immediately to experience the beauty of the melting cheese inside the patty, making for an epic cheesy bite with cheese literally oozing out of your burger.

Substitutions for The Ultimate Juicy Lucy Burger

There are several substitutions for beef burgers that you can try:

1. Turkey burgers: Ground turkey is a great alternative to beef as it is leaner and has a milder flavor. You can season it with your favorite spices and herbs to add more flavor.
2. Veggie burgers: Veggie burgers are made from vegetables and legumes and can be a great meatless alternative to beef burgers. They are available in many varieties, including soy, black bean, and lentil.
3. Chicken burgers: Ground chicken is another lean alternative to beef. It can be seasoned with your favorite spices and herbs and grilled or pan-fried.
4. Fish burgers: Fish burgers can be made from salmon, tuna, or other types of fish. They are a healthy and flavorful alternative to beef burgers.
5. Portobello mushroom burgers: Grilled portobello mushrooms can make a delicious and meaty vegetarian burger. You can also add cheese and other toppings for added flavor.
6. Lamb burgers: Ground lamb can be a flavorful and juicy alternative to beef. It has a slightly gamey flavor that pairs well with herbs and spices like mint and cumin.
7. Bison burgers: Bison meat is a lean and flavorful alternative to beef. It has a slightly sweet flavor and is high in protein and low in fat.

Remember to cook these substitutes properly and use proper food safety practices. Enjoy!

Tools Needed to Make The Ultimate Juicy Lucy Burgers

You will need a cast iron skillet for this recipe, I am a big fan of a classic lodge cast iron skillet. But any Cast Iron Skillet will do!

Want achieve those epic char marks? I suggest GRILLGRATES to make smash burgers even if you don’t have a griddle since you can flip them over to the flat side and it will instantly turn your grill into a griddle! Not to mention, they give those epic char marks for steaks when you use them on the GRILLGRATE side.

If you regularly grill, I highly recommend you check out my Grilling Tools Page where I share the tools any serious griller should have in their repertoire

Tips for Making The Ultimate Juicy Lucy Burger

To make a juicy burger on the grill, start by selecting the right meat, ideally beef with a high fat content. Divide the meat into portions and shape them into patties, making a small dimple in the center of each patty to allow for even cooking. Preheat your grill to high heat, grill the patties for about 3-4 minutes on each side, let them rest for a few minutes, and serve them hot.

Juicy Lucy Burger FAQ

Q: What type of meat is best for making juicy burgers?

A: Beef with a high fat content, preferably 80/20 (80% meat, 20% fat) is best for making juicy burgers.

Q: How do I prevent my burger from drying out while cooking?

A: Handle the meat gently when forming the patties, make a small dimple in the center of each patty to allow for even cooking, and avoid overcooking the burger.

Q: How long should I cook the burger on the grill?

A: Cook the burger for about 3-4 minutes on each side on high heat for a medium-rare burger, or longer if you prefer it well-done.

Q: Can I add breadcrumbs to my burger mixture to make it juicier?

A: Adding breadcrumbs to the burger mixture can actually make it denser and less juicy. Stick to meat, salt, and pepper, and any other desired seasonings.

Q: How should I store leftover burgers?

A: Store leftover burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a pan or the microwave for best results.

Q: Can I freeze uncooked burgers?

A: Yes, uncooked burgers can be frozen for up to 3-4 months. Thaw them in the refrigerator before cooking.

Note, I used American Cheese in this recipe for its superior melting capability. Yes, I know it is thought of as “kid cheese” but it offers the best melt inside that patty, you have to trust me on this!

PRO TIP: If love to cook on your grill and want that “griddle experience” – check out grillgrates. I use grill grates to get epic char marks on my steaks and protein, but if you flip them over they have a flat cooking surface for cooking on, turning them into a griddle. That’s what I used here.

If you love burgers, and WHO DOESN’T, then you’ll want to check out some of my other popular burger recipes such as my Smash Burger, My Bacon Jam Burger and my Hangover Burger Recipe! I can keep inspired with burger recipes for days!!! If you do try one of my burger recipes don’t forget to leave a comment or tag me on instagram @grillgirlrobyn !!

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Want more grilled beef recipes? Check out these posts!