This Juicy Lucy recipe is the ultimate cheeseburger, with gooey-melty cheese stuffed inside the burger. It’s a classic recipe, invented in Minnesota. Here is how to make it your way!
We're making Juicy Lucy burgers today, my friends. It's time to heat up those grills and gather up your favorite cheese. Every now and then you just want a cheeseburger, and if you're going to have a cheeseburger, you might as well have one of the best ones around! Right?
I say YES. Have you ever had a Juicy Lucy? If not, you're in for a wonderful surprise!
What is a Juicy Lucy?
A Juicy Lucy, aka Jucy Lucy, is a cheeseburger where the cheese is stuffed on the inside of the meat. It's a simple recipe, invented in Minnesota, where two different local bars claim ownership, though you'll find different versions all over town. The popularity has spread a bit beyond Minnesota, but you'll definitely find them more regionally.
You make a Juicy Lucy by sealing cheese around a couple of ground beef patties. As you cook the burgers, the cheese gets wonderfully melty and gooey inside, making it quite the 'juicy" experience. American cheese is traditional, though you can use whatever cheese you'd like.
As for toppings, typical burger condiments are traditional, such as ketchup, mustard, onion, pickles, though again, you're free to use whatever toppings you'd like.
Mike's Juicy Lucy
If you're a spicy food lover, you'll love my version, which takes a slightly spicy spin on the traditional Juicy Lucy. We're incorporating Cajun seasonings to up the overall zest factor, habanero cheese along with a good helping of grill-roasted jalapeno peppers and serrano peppers. I'm also finishing it off with my spicy Ranchero Sauce Recipe, though you can use your favorite hot sauce instead.
Let's talk about how we make the burgers, shall we?
Juicy Lucy Ingredients
- Ground Beef.
- Cajun Seasoning Blend. See notes.
- American Cheese.
- Habanero Cheese. Or use pepperjack cheese.
- Jalapeno Peppers.
- Serrano Peppers.
How to Make a Juicy Lucy - the Recipe Method
First, mix a couple of tablespoons of your favorite Cajun seasoning blend into 2 pounds of ground beef. Hand mix to incorporate, but do not overmix.
Form 12 thin patties with the seasoned ground beef. 6 of them should be slightly larger, to form the base. I like to use a burger press for this process.
Top each of the larger patties with a slice each of American and habanero (or pepperjack) cheese.
This is super extra cheesy. Just the way I like it!
Next, top each of the stuffed burgers with the smaller patties and hand form the meat around the cheese. You should still have 6 burger-shaped patties.
Grill or pan sear the burgers in a bit of olive oil at medium high heat a few minutes per side, until the cheese is melted and the burgers are cooked through to your preference. A cast iron pan is good for this, too.
Remove from heat and let the burgers rest a couple minutes to let the cheeses relax.
While the burgers are cooking, grill or pan sear the jalapeno and serrano peppers about 10 minutes, rolling a bit to get each side of the skins, until the skins char up and blacken. Learn more about How to Roast Peppers.
Slice the peppers into rings and discard the stems.
Serve the burgers onto buns topped with sliced peppers, ranchero sauce or hot sauce, and your favorite toppings.
BOOM! DONE! That's it, my friends. Easy, right? And spicy! And nice and gooey and cheesy! So many superlatives with this recipe. I can't get enough of them.
Recipe Tips & Notes
- Get a Burger Press. This is the Burger Press that I use, my friends. It's an affiliate link from Amazon. I HIGHLY recommend it. It works so GREAT for this!
- Cajun Seasonings. I use my own homemade Cajun Seasoning Blend for this, but you can use whatever seasonings you like, even if it is just salt and black pepper. Good options include Creole seasoning or blackening seasoning. See the recipe notes for more options.
- Cheese Options. As mentioned, American cheese is more traditional in Minnesota, but even there restaurants and pubs vary it up. I'm using spicy habanero cheese, but use whatever you'd like, as long as it is a melty cheese. Use a combo of your favorites like I did. Try these with goat cheese! Yes!
Storage & Leftovers
Storing your Juicy Lucy in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days. To maximize the storage life, make sure to refrigerate the burger promptly.
Try Some of My Other Popular Recipes
- Cuban Sandwich
- Grilled Steakhouse BBQ Burgers
- Smashburgers with Charred Serrano-Blue Cheese Butter
- TNT Pork Burgers with Ghost Pepper-Mustard Aoili
- Blue Cheese Buffalo Chicken Burgers
- Mexican Burgers
- Guacamole Turkey Burgers
- Check Out All of My Burger Recipe
- Pimento Cheese
- Pimento Cheese Sandwich
- Or Try this Other Classic Midwest Recipe: The Hot Dish!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Juicy Lucy: The Gooey Stuffed Cheeseburger
Ingredients
- 2 pounds ground beef
- 1-2 tablespoons Cajun Seasoning Blend * SEE NOTES
- 6 slices American cheese
- 6 slices habanero cheese or use pepperjack cheese
- 3 jalapeno peppers
- 3 serrano peppers
FOR SERVING: 6 brioche buns (or buns of choice), ranchero sauce or your favorite hot sauce, other burger toppings to your preference
Instructions
- Mix your Cajun seasonings into the ground beef. Hand mix to incorporate, but do not overmix.
- Form 12 thin patties with the seasoned ground beef. 6 of them should be slightly larger, to form the base. I like to use a burger press for this process.
- Top each of the larger patties with a slice each of American and habanero (or pepperjack) cheese.
- Next, top each of the stuffed burgers with the smaller patties and hand form the meat around the cheese. You should still have burger-shaped patties.
- Grill or pan sear the burgers in a bit of olive oil a few minutes per side, until the cheese is melted and the burgers are cooked through to your preference. Remove from heat and let the burgers rest a couple minutes to let the cheeses relax.
- When the burgers are coooking, grill or pan sear the jalapeno and serrano peppers about 10 minutes, rolling a bit to get each side of the skins, until the skins char up and blacken. Slice them into rings and discard the stems.
- Serve the burgers onto buns topped with sliced peppers, ranchero sauce or hot sauce, and your favorite toppings.
Notes
Nutrition Information
JOHN LEWIS says
Under NOTES: Cajun Seasoning Blend; you offer recipe for one, I subpose one you reference in recipe about as your blend. I shows to be: 2 teaspoons teaspoons teaspoons, etc. Could you correct this or is it the Cajun Seasoning Blend as published as a seasoning only in Tablespoons basicly just small finished amount.
Michael Hultquist - Chili Pepper Madness says
Thanks for the heads up, John. Seems to have been an error with my site database. This is corrected.
Chris Woolever says
I've made juicy lucy burgers with habenaro ghost pepper jack cheese. Something about using habenaro cheese on a burger is outstanding. If people like heat. Go for it.
Michael Hultquist - Chili Pepper Madness says
Yes! I love a spicy hot cheese on my burger! Nice choice.
Passade says
These look terrific. Surely trying this out.