Juicy Lucy Burger

Posted by Annette Bellisari on

Juicy Lucy Burger


This week got me thinking about all the fun ways to use Bellisari’s Spreads and Sauces on a burger which led me to all the fun ways to make a burger. As I have told you before I am a sucker for any kitchen gadget that is out there, even the “Made for TV” stuffed burger gadget. The justification for this purchase was an amazing foodie trip to Minneapolis and my introduction to the Juicy Lucy burger. For those of you that aren’t familiar with the story, there is a bar(actually two bars) that claim ownership of the creation of the Juicy Lucy Burger. One spells it Juicy Lucy while the other spells it Juicy Lucy. Either way, once I tasted my first Juicy Lucy I was hooked! The burger is prepared by stuffing cheese between two patties of meat, then sealing both patties around the cheese to create a single patty with a cheese core. As the burger cooks, the cheese inside melts. This has the effect of keeping the meat near the center of the burger very juicy. It also separates the cheese from the bun, resulting in a slightly different texture than the usual cheeseburger. Of course, I had to create Bellisari’s versions of our own Juicy Lucy recipes and I have also listed below the best recipe to create a Juicy Lucy burger. Whatever your burger preference, we have one for you.

Caprese Juicy Lucy-Stuffed with fresh mozzarella and topped with fresh basil and Bellisari’s Calabrian & Sweet Tomato Fennel Spread.

Bacon & Blue Juicy Lucy-Stuffed with Bellisari’s Blue Cheese Honey & Shallot Spread and topped with bacon, onion straws and Bellisari’s Barista Sauce!

Saigon Slaw Juicy Lucy-Stuffed with pepper jack cheese and topped with Saigon Slaw and shishito peppers.

Fig Turkey Juicy Lucy-Stuffed with goat cheese or feta (your choice) and topped with Bellisari’s Blistered Jalapeno & Fig Spread and Arugula.

Balsamic, Black Garlic Juicy Lucy-Stuffed with Brie and topped with Bellisari’s Balsamic Shallot Spread and oven roasted tomatoes and mixed greens.

Juicy Lucy Burger

Serves 4


1-pound ground beef (15 to 20 percent fat content)

3 ounces of your favorite cheese cut into thin squares or rectangles

1 tablespoon Worcestershire sauce

Salt and freshly ground pepper to taste

2 burger buns - split, buttered and toasted

Vegetable oil, for the grill or cast-iron pan


Place the ground beef in a large bowl and season with the Worcestershire sauce, salt and pepper. Mix until well combined. Divide the meat into 4 equal portions and form each into a ball.

**Using your fingertips, flatten them into thin patties, about ¼ inch thick.

Divide the cheese into 2 of the patties and top them with the remaining 2 patties, pinching the edges to form a tight seal. With your hands, smooth out the edges and press on the top to flatten slightly into a thick single patty.

Heat your grill or cast iron pan to medium high. Add a little vegetable oil and then add your burgers, cooking undisturbed for 5-6 minutes per side. Messing with them too much might cause the cheese to leak from the patty.

Remove to a plate or cutting board and let the burgers rest for at least 3 minutes.

Serve immediately!

**I have found that it helps to use wax paper to flatten the patties very thin, otherwise burgers end up too big. It also helped me to make one patty bigger than the other one, that way I was able to roll the edges over better. Makes a better seal so if you want to grill these rather than fry in a skillet or pan.

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