Stuffed Cheeseburger Aka Juicy Lucy Recipes
CHEDDAR STUFFED BURGERS (THE JUICY LUCY)
Warning, the cheese will be like molten lava just after the burgers have finished cooking. Allow the burgers to rest for a few minutes. Eat with caution and enthusiasm!
Provided by Diane
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Combine the ground beef, Worcestershire sauce, garlic, salt and pepper in a bowl. Mix together well.
- Roll the beef into 6 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.
- Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
- Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired burger toppings
Nutrition Facts : Calories 647 kcal, Carbohydrate 23 g, Protein 37 g, Fat 43 g, SaturatedFat 18 g, Cholesterol 145 mg, Sodium 1169 mg, Sugar 3 g, ServingSize 1 serving
STUFFED CHEESEBURGER AKA "JUICY LUCY"
Yummy cheeseburgers with a cheesy gooey velveeta suprise in the middle. You can season the meat and top the burgers however you like. Oh yeah and don't try with cheddar, it seems to evaporate or ooze out during the cooking process.
Provided by Mrs. Ambrosia
Categories < 30 Mins
Time 25m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Mix ground beef with salt, pepper, worcestershire, bread crumbs and steak seasoning.
- 2. Form a (thin-med) hamburger patty and place a slice of velveeta in the center, top with another patty. Seal the edges of the two paties together so they form one single burger with the velveeta sealed inside. Repeat until meat is used up.
- 3. Grill burgers and serve to your liking. Try not to flip more than twice.
- 4. Top with bacon and avocado or serve to your liking. Careful when you bite into them, the cheese is hot!
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- 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.
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- Salt & pepper the ground beef and then divide into 2/3 lb portions. Flatten into patties, cover with plastic wrap, and flatten with the bottom of a pan.
- Take the 2nd patty and place it on top. Pinch corners of the two patties together, ensuring there are no holes.
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4.6/5 (24)Total Time 3 hrs 30 minsCuisine AmericanCalories 420 per serving
- Cook the bacon on your smoker. If you haven't cooked bacon on your pellet grill, you're missing out. I like to glaze my bacon with some maple syrup, and then sprinkle it with brown sugar. The bacon goes on the smoker for about two hours at 225 degrees. Make sure you're not hungry when you make the bacon. It's easy to eat all of it in one sitting!
- Cook the onion over medium heat for about 15 minutes in a tablespoon of garlic infused olive oil. When the onion starts to brown, remove it from the heat and place it in a container. You want all of the ingredients for these juicy lucy's to be cold. Place the onions in the fridge while the bacon finishes cooking
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- Place the squares of folded cheese onto 4 of the patties, then cover with the remaining 4 patties. Gently press the edges of the burger to seal the top and bottom layer, then gently form into rounds with your hands.
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- To a large skillet, add bacon strips and heat over MED-LOW heat. Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan.
- Increase heat under the same skillet to MED heat. Add sliced onion and cook 8-10 minutes, or until golden brown. Remove onions to a plate, and turn off heat.
- Divide the beef into 8 equal portions and shape into balls. On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties. Repeat with remaining patties.
- To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty. *See recipe notes section below for a video instruction link to this part*
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- Tear each slice of American cheese into 4 pieces/squares. Place 4 torn pieces on the centers of 4 patties. If desired, add 2 to 3 slices of pickled jalapeños on top of cheese. Place another patty on top and then with fingers, pinch and seal all around the edges, completely sealing the cheese in all 4 burgers.
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- In a large bowl, combine ground beef, salt, onion powder, and garlic powder. Mix until well combined.
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