Blue Cheese Juicy Lucy

How to Make Blue Cheese Juicy Lucy

1. 1

   Step 1: Make the cherry BBQ glaze

   Combine cherry preserves, ketchup, balsamic vinegar, and Worcestershire sauce in a small saucepan over medium heat. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the mixture thickens to a glossy glaze (about 6–8 minutes). Remove from heat and set aside to cool slightly so it will cling to the burgers while glazing.

   For this step

   • 1/2 cupCherry preserves
   • 1/4 cupKetchup
   • 1 tbspBalsamic vinegar
   • 1 tspWorcestershire sauce
   
2. 2

   Step 2: Form and stuff the patties

   Divide the ground beef into eight equal portions (about 3 oz / 85 g each) and gently form into thin patties roughly 4 inches across. Place about 2 tablespoons (roughly 1 oz) of blue cheese crumbles on four patties, top each with a second patty and press the edges to seal completely; season the outside of each sealed patty with kosher salt and freshly ground black pepper. Keep patties cold while you preheat the grill so they hold their shape.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 4 ozBlue cheese crumbles
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
3. 3

   Step 3: Preheat the grill and toast buns

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates lightly. Butter the cut sides of the hamburger buns and toast them cut-side down on the grill for 1–2 minutes until golden—watch carefully to avoid burning; remove and keep warm.

   For this step

   • 4 countHamburger buns
   • 2 tbspUnsalted butter (softened), for toasting buns
4. 4

   Step 4: Grill the stuffed burgers

   Place the sealed patties on the hot grill and cook 4–5 minutes per side, flipping once, until the outside is nicely charred and the internal temperature reaches 160°F (71°C). In the final 1–2 minutes of cooking, brush both sides lightly with the cherry BBQ glaze so it becomes tacky and caramelized. Take care when flipping and handling since the cheese center will be molten.
   
5. 5

   Step 5: Rest and assemble

   Transfer burgers to a plate and let rest 3–5 minutes to redistribute juices and set the cheese slightly. Spoon additional glaze onto the bottom bun, top with the burger and the other bun, and serve immediately while the cheese is indulgently gooey.

1. Combine cherry preserves, ketchup, balsamic vinegar, and Worcestershire sauce in a small saucepan over medium heat. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the mixture thickens to a glossy glaze (about 6–8 minutes). Remove from heat and set aside to cool slightly so it will cling to the burgers while glazing.
2. Divide the ground beef into eight equal portions (about 3 oz / 85 g each) and gently form into thin patties roughly 4 inches across. Place about 2 tablespoons (roughly 1 oz) of blue cheese crumbles on four patties, top each with a second patty and press the edges to seal completely; season the outside of each sealed patty with kosher salt and freshly ground black pepper. Keep patties cold while you preheat the grill so they hold their shape.
3. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates lightly. Butter the cut sides of the hamburger buns and toast them cut-side down on the grill for 1–2 minutes until golden—watch carefully to avoid burning; remove and keep warm.
4. Place the sealed patties on the hot grill and cook 4–5 minutes per side, flipping once, until the outside is nicely charred and the internal temperature reaches 160°F (71°C). In the final 1–2 minutes of cooking, brush both sides lightly with the cherry BBQ glaze so it becomes tacky and caramelized. Take care when flipping and handling since the cheese center will be molten.
5. Transfer burgers to a plate and let rest 3–5 minutes to redistribute juices and set the cheese slightly. Spoon additional glaze onto the bottom bun, top with the burger and the other bun, and serve immediately while the cheese is indulgently gooey.