Juicy Lucy Burgers

How to make Juicy Lucy Burgers.

INGREDIENTS: Makes 8

  • 2 lbs ground beef
  • 2 tsp garlic powder
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 dash Worcestershire sauce
  • 1 large pack of sliced American Cheese

For the Secret Sauce:

  • ½ cup mayo
  • 2 tbsp. ketchup
  • 1 tbsp. mustard
  • 1 tbsp. pickle relish (sweet or dill is okay)
  • Dash hot sauce
  • Dash onion powder
  • Dash smoked paprika

INSTRUCTIONS:

  1. Combine the ground beef, garlic powder, butter, salt, smoked paprika and Worcestershire sauce in a large mixing bowl.
  2. Divide the ground beef into 16 meatballs, which will form one small patty each.
  3. From each meatball, flatten each meatball to form 8 patties, making an indentation in the middle to place the cheese.
  4. Continue with the next 8 meatballs to make a flat patty, which will go on top of the first 8 patties.
  5. Take each slice of American cheese and fold it in half two times, creating a stack of small cheese squares.
  6. Place this stacked piece of cheese in the middle of the burger.
  7. Repeat for all 8 burgers with a piece of cheese.
  8. Take the remaining 8 patties and place them on top of the patties with cheese and seal them around the edges, combining the two patties on the outside to make one burger.
  9. Combine the sauce ingredients and place in the refrigerator until ready to put on the burgers.
  10. Prepare a grill for medium direct heat, about 350F degrees.
  11. If using a griddle or a cast iron skillet, place the skillet on the grill.
  12. Place the patties on the skillet or grill and let them cook until they have started to brown on one side.
  13. Flip the patties over and then add another slice of cheese.
  14. Remove from heat and tent under foil to stay warm.
  15. Serve on a toasted bun with lettuce, tomato, pickles and lots of secret sauce.
  16. Serve immediately to experience the beauty of the melting cheese inside the patty, making for an epic cheesy bite with cheese literally oozing out of your burger.
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