Juicy Lucy Burger

Recipe from Midwest Living
Juicy Lucy Burger
6 burgers
35 mins
by 2  people
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Beef, Grilling
  • 1 cup soft bread crumbs
  • 1/2 cup milk or beef broth
  • 1 egg, lightly beaten
  • 1/4 cup seasoned fine dry bread crumbs
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt or 1/2 teaspoon regular salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds 85% lean ground beef
  • 12 3/4- 1 ounce slice American, Swiss and/or Colby cheese, cut into quarters
  • 6 large hamburger buns
  • Assorted condiments, such as as ketchup, chopped pickled peppers, chopped or sliced tomatoes, and/or pickle relish
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On each of 6 of the patties, arrange and slightly overlap 8 cheese quarters to within 1/2-inch of edge. Top each with the remaining 6 patties. Pinch edges of top and bottom patties together to form one large burger patty, sealing all holes. You will have a lump in top of the patty where the cheese lies inside. Chill patties, covered, in refrigerator for at least 1 hour.
In a large bowl, combine soft bread crumbs and milk. Let stand for 5 minutes. Stir in egg, dry bread crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Combine very lightly with a fork.* Shape meat mixture into twelve 1/2-inch-thick patties, about 3 1/2 inches wide.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place burgers on grill rack over the drip pan. Cover and grill for 14 minutes. Turn burgers with a wide spatula. Grill 10 to 12 minutes more or until done (an instant-read thermometer inserted into patties should register 160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place patties on grill rack and cover and grill as above.)
During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove burgers and buns. Let burgers stand for 2 to 3 minutes before eating (the cheese inside is extremely hot.)
Serve in buns with assorted condiments, such as ketchup, chopped pickled peppers, chopped or sliced tomatoes, and/or pickle relish.


  • Ingredients need to be evenly distributed, but is important to handle ground meat mixture as little as possible for a more tender, moist burger.


  • Avoid the temptation to press down on your burger patties to speed up the cooking process. That just releases all the good juiciness, leaving you with a burger that's dry.

nutrition information

Per Serving: cal. (kcal) 671, Fat, total (g) 40, chol. (mg) 180, sat. fat (g) 18, carb. (g) 31, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 485.9, vit. C (mg) 1.18, Thiamin (mg) 0.34, Riboflavin (mg) 0.66, Niacin (mg) 9.48, Pyridoxine (Vit. B6) (mg) 0.63, Folate (g) 80.64, Cobalamin (Vit. B12) (g) 3.9, sodium (mg) 1475, Potassium (mg) 667, calcium (mg) 373.58, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet
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