Juicy Lucy Burger Recipe (Twin Cities Stuffed Cheese Burger)

I made a Juicy Lucy Burger stuffed with cheddar and jalapeños, concealing a molten cheese heart beneath the seared surface.

I still remember the first time I bit into a Juicy Lucy Burger, jalapeños sneaking out like small fireworks as the center flooded my mouth. There is something a little outlaw about packing all that heat inside a patty of ground beef, it feels wrong and perfect at once.

I get the urge to call friends, make it Pub Food and laugh while we try to eat it without losing our shirts. It’s loud, messy, totally worth it, and the kind of burger that makes you rethink what a good burger can do.

Seriously you wont forget it.

Ingredients

• ground beef 80/20: rich in protein and fat, gives juicy flavor, can be higher fat
• american or pepper jack: melts into gooey center, adds calcium and salty creamy spice
• jalapeños: bring heat and vitamin C little fiber, fresh peppery bite brightens burger
• yellow onion: offers sweet sharpness when cooked some fiber and mild sugars that caramelize
• brioche or potato buns: soft buttery carbs that soak juices and add touch of sweetness
• unsalted butter: used to toast buns adds rich mouthfeel mostly saturated fat and extra flavor
• mayo, ketchup, mustard: mayo gives creaminess, ketchup sweet tang, mustard bright acidity

Ingredient Quantities

• 1 1/2 lb ground beef 80/20, cold
• 8 slices American cheese or 6 oz shredded pepper jack for spicy
• 2 medium jalapeños, seeded and finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/4 cup finely chopped yellow onion
• 4 hamburger buns, brioche or potato rolls work well
• 2 tbsp unsalted butter, softened
• Optional toppings 4 lettuce leaves, 4 tomato slices, dill pickle slices, thinly sliced red onion
• Condiments mayonnaise, ketchup and mustard

How to Make this

1. Chill the 1 1/2 lb ground beef so it’s cold, then finely chop the 2 seeded jalapeños and either tear the 8 slices American cheese into pieces or have the 6 oz shredded pepper jack ready.

2. In a bowl, gently mix the cold beef with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp Worcestershire sauce and the 1/4 cup finely chopped yellow onion. Don’t overwork the meat or it gets tough.

3. Divide the meat into 8 equal portions and flatten each into a thin patty about the size of your buns. You want 8 discs so you can make 4 stuffed burgers.

4. Put a generous amount of cheese in the center of 4 patties, add a spoon of chopped jalapeño on top of the cheese, leaving about a half inch border free so the edges can seal.

5. Top each cheese-and-jalapeño patty with a plain patty, press the edges together firmly to seal and then pinch and roll the seam so no cheese can escape. Press a slight dimple in the center of each finished patty.

6. Chill the sealed patties 15 to 30 minutes to firm them up; if you’re short on time pop them in the freezer for 8 to 10 minutes. Cold meat seals better and less cheese leaks out when you cook.

7. Heat a cast iron skillet or grill to medium high and lightly oil it. Butter the 4 buns with the 2 tbsp softened butter and toast them face down in the pan until golden, then set aside. Cook the patties 3 to 5 minutes per side, covered if possible to help the cheese melt, flipping carefully. Use a meat thermometer and pull at 160 F for safe, juicy burgers. Dont press them with the spatula.

8. Let the burgers rest 2 to 3 minutes after cooking so juices re-distribute and the cheese settles inside.

9. Assemble: spread mayonnaise, ketchup or mustard on the toasted buns, add lettuce, tomato slices, dill pickles and thin sliced red onion if you like, then top with the Juicy Lucy patties. Expect a molten cheese surprise, be careful when biting in.

Equipment Needed

1. Large mixing bowl, for gently combining the cold beef and seasonings, dont overwork it
2. Chef’s knife and cutting board, to finely chop jalapeños and onion (keep them separate)
3. Measuring spoons and 1/4 cup measure (for salt, pepper, garlic powder and the onion)
4. Kitchen scale or a good measuring method, to divide the meat into 8 equal portions
5. Baking sheet or tray plus plastic wrap or parchment, to chill the sealed patties while they firm up
6. Cast iron skillet or grill pan (or outdoor grill) and a small neutral oil for cooking
7. Sturdy spatula and a pair of tongs, for flipping without squishing the burgers
8. Instant-read meat thermometer and a butter knife or pastry brush (for buttering and toasting the buns)

FAQ

Juicy Lucy Burger Recipe (Twin Cities Stuffed Cheese Burger) Substitutions and Variations

• Ground beef (1 1/2 lb 80/20): swap for a ground chuck + short rib blend for extra beefy richness, or use 90/10 ground turkey if you want it leaner but add 1 tbsp olive oil so it dont dry out.
• American cheese or pepper jack: use sharp cheddar slices for more bite, or mozzarella for max gooey pull, smoked gouda works great too if you want a smoky note.
• Jalapeños: canned pickled jalapeños give tang and steadier heat, or roast a poblano for a milder, smoky flavor.
• Buns (brioche or potato): try pretzel or kaiser rolls for a sturdier sandwich, or skip the bun and use large lettuce leaves for a low carb option.

Pro Tips

1. Keep the meat and your hands cold. Cold beef seals better and the cheese melts slower so you get a molten center not a puddle. Work quick and dont overmix or youll make a tough burger.

2. Seal like a dumpling. Wet the rim a bit, press hard, then roll the seam back onto itself so cheese cant sneak out. If youre nervous chill the sealed patties 8 to 15 minutes or pop them briefly in the freezer to firm up.

3. Use a heavy pan and cover while cooking so the cheese melts without burning the outside. Flip gently and never press the patties with the spatula. Use an instant read thermometer and pull them at 160 F for safe, juicy results.

4. Toast the buns in the same pan after the burgers to catch the flavorful browned bits, and balance the richness with bright toppings and a tangy sauce. Try mixing mayo with a splash of mustard or hot sauce, and always taste a jalapeño first so you can dial the heat.