Juicy Lucy Cheese-Stuffed Burger Recipe

The Juicy Lucy is a Minnesota classic: a burger with melted cheese tucked inside the patty for a gooey, molten center. This is a faithful copycat of the original Jucy Lucy from Matt’s Bar in Minneapolis. With just a handful of ingredients and about 20 minutes, you can make these rich, cheesy burgers at home for the ultimate comfort-food bite.

What happens when the cheese is placed inside the burger instead of on top? That idea gave rise to the Juicy Lucy at Matt’s Bar in Minneapolis. While cheese on top is always welcome, stuffing American cheese inside the patty creates a delicious molten center — a full cheesy burst in every bite.

For this version, seasoned ground beef patties are filled with cubes of American cheese, closely following the traditional approach. American cheese melts exceptionally well, producing the smooth, creamy center that defines a Juicy Lucy. You can cook these burgers on a grill, flat top, or skillet — each method gives a slightly different crust, and all yield a spectacularly cheesy interior.

Serve them simply on a toasted bun with ketchup, mustard, or your favorite burger sauce, or load them with toppings if you prefer. They’re fast enough for a weeknight dinner and festive enough for summer cookouts — ready in about 20 minutes.

Ingredients

• Ground beef – Use 80/20 (80% lean / 20% fat) for juicy, tender burgers.
• Worcestershire sauce – Adds savory umami; substitute soy sauce if needed.
• Hamburger seasoning – A simple blend of kosher salt, black pepper, paprika, garlic powder, and onion powder. Mix your own or use a store blend.
• American cheese – The classic choice for the Juicy Lucy because it melts so smoothly. Use 1½ slices per burger, cut into quarters, or use shredded cheddar if you prefer (freshly shredded melts best).
• Hamburger buns – Brioche or other soft buns work well; toast briefly before serving.

Instructions

Step-by-step photos below illustrate the process. Quantities and exact measurements are provided in the ingredients list above.

1. Make the patties. In a large bowl, combine ground beef, hamburger seasoning, and Worcestershire sauce. Divide into four 6-ounce portions. For each portion, form one larger patty and one slightly smaller patty.
2. Create the cheese pocket. Press a sizeable well into the center of each larger patty. Cut American cheese slices into quarters and place six quarters (about 1½ slices worth) into each well. Position the smaller patty on top and crimp the edges together tightly to seal the cheese inside. Make sure seams are well sealed so the cheese stays trapped while cooking.
3. Preheat the cooking surface. Heat a flat top, grill, or heavy skillet (cast iron is ideal) to medium-high, roughly 350–400°F (175–205°C).
4. Cook the burgers. Place the sealed patties on the hot surface. Cook undisturbed for 5–6 minutes, then flip and cook another 5–6 minutes for medium doneness. Add 1–2 minutes per side for medium-well to well-done. Avoid pressing the patties with a spatula; that can break the seal and force cheese out.
5. Rest the burgers. Transfer cooked patties to a cutting board and rest 3–5 minutes. Resting lets juices redistribute and allows the molten cheese to settle slightly so it doesn’t gush out immediately when sliced.
6. Toast and assemble. Brush the inside of buns with a little vegetable oil and toast on the hot surface for 30–60 seconds. Add any condiments to the bottom bun, place the burger on top, and finish with the top bun. Slice carefully through the middle and enjoy the molten center.

This recipe was originally published in July 2019 and updated in July 2024 to reflect a traditional Juicy Lucy preparation. If you prefer a shredded-cheddar version, you can substitute shredded cheddar for the American cheese, though freshly shredded cheddar melts best when used sparingly inside the patty.