Entrée: United States – Juicy Lucy with Griddled Onions

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 25 min

Cook 8 min

Additional 20 min

Total 45 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)
8 slices American cheese (2 per burger)
1 large onion, sliced into rings
1 tbsp (15 ml) oil or butter (for onions)
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) pepper
4 buns
Mustard, to taste
Pickles, to taste

Show original ingredient measurements

1 lb (450 g) ground beef (80 / 20)
8 slices American cheese (2 per burger)
1 large onion, sliced into rings
1 tbsp (15 ml) oil or butter (for onions)
1 tsp salt
1 / 2 tsp pepper
4 buns
Mustard, to taste
Pickles, to taste

Instructions

1. Heat oil or butter in a skillet and griddle onion rings over medium heat until soft and caramelized, about 12–15 minutes; remove and keep warm.
2. Divide beef into 8 portions and form into thin patties; season both sides.
3. Place two folded slices of American cheese on 4 patties, top with remaining patties and crimp edges tightly to seal the double-cheese center.
4. Chill patties 15 minutes to help seal.
5. Cook on a hot griddle or skillet 3–4 minutes per side until deeply browned and internal temperature is 160°F (71°C).
6. Rest burgers briefly, toast buns, top with griddled onions and mustard or pickles as desired, then serve.

Note: For all stuffed burgers, ensure the internal temperature reaches 160°F (71°C) to safely cook ground beef; be cautious when biting into the center — molten cheese can be very hot.