Entrée: United States – Classic Juicy Lucy (Cheese-Stuffed Burger)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 20 min

Total 48 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground beef (80 / 20)
4 slices American cheese (or 4 small cheese squares)
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) freshly ground black pepper
4 hamburger buns
1 tbsp (15 ml) butter (for toasting buns)
Pickles, ketchup, mustard, sliced onion, lettuce to taste

Show original ingredient measurements

1 lb (450 g) ground beef (80 / 20)
4 slices American cheese (or 4 small cheese squares)
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
4 hamburger buns
1 tbsp (15 ml) butter (for toasting buns)
Pickles, ketchup, mustard, sliced onion, lettuce to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Divide beef into 8 equal portions and gently form into thin patties about 3–4 inches (7.62 to 10.2 cm) across; season both sides with salt and pepper.
2. Place a slice of American cheese (folded to fit) on 4 patties, then top with the remaining 4 patties; press and crimp edges tightly to fully seal the cheese inside.
3. Chill sealed patties 15–20 minutes on a tray to help them hold together.
4. Heat a skillet or griddle over medium-high heat and lightly oil; sear patties 3–4 minutes per side until a deep crust forms and internal temperature reaches 160°F (71°C).
5. Meanwhile butter and toast buns in the pan until golden.
6. Let burgers rest 3–4 minutes (careful — cheese will be very hot), then assemble with desired toppings and serve.

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1. Divide beef into 8 equal portions and gently form into thin patties about 3–4 inches across; season both sides with salt and pepper.
2. Place a slice of American cheese (folded to fit) on 4 patties, then top with the remaining 4 patties; press and crimp edges tightly to fully seal the cheese inside.
3. Chill sealed patties 15–20 minutes on a tray to help them hold together.
4. Heat a skillet or griddle over medium-high heat and lightly oil; sear patties 3–4 minutes per side until a deep crust forms and internal temperature reaches 160°F (71°C).
5. Meanwhile butter and toast buns in the pan until golden.
6. Let burgers rest 3–4 minutes (careful — cheese will be very hot), then assemble with desired toppings and serve.

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