Juicy Lucy Cheese-Stuffed Burgers (Minnesota-Style)

How to Make Juicy Lucy Cheese-Stuffed Burgers (Minnesota-Style)

1. 1

   Step 1: Prep cheese and season the beef

   Cut the cheddar block into four roughly equal 2-oz (56 g) cubes and chill briefly so they hold shape. Divide the ground beef into eight roughly equal portions, then season the portions (or the surface of formed patties) with kosher salt, black pepper, garlic powder and onion powder, being careful not to overwork the meat.

   For this step

   • 8 ozSharp cheddar cheese (block), cut into 4 equal cubes
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspGarlic powder
   • 1 tspOnion powder
   
2. 2

   Step 2: Form and seal the cheese-stuffed patties

   Flatten four portions into thin patties, place a chilled cheese cube in the center of each, then top with the remaining four beef portions and crimp the edges tightly to seal—press and smooth seams so no cheese can escape. Make the finished patties about 3/4 inch thick and refrigerate on a tray, covered, for 15–20 minutes to firm up; this helps prevent leaks on the grill.
3. 3

   Step 3: Preheat and prepare the grill

   Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). When hot, lightly oil the grates using a folded paper towel dipped in neutral oil held with tongs to prevent sticking and promote even searing.

   For this step

   • 1 tbspNeutral oil (vegetable or canola) for grill grates
4. 4

   Step 4: Grill the Juicy Lucys and toast buns

   Place the chilled, sealed patties on the hot grates and grill covered for 5–7 minutes, then flip once and grill another 4–6 minutes until the outside is deeply browned and internal temperature reaches 160°F (71°C). During the last 1–2 minutes, split the buns, brush cut sides with softened butter and place buttered-side-down on the grill until lightly toasted and golden.

   For this step

   • 4 eachBurger buns
   • 2 tbspUnsalted butter (softened, for toasting)
5. 5

   Step 5: Rest, assemble and serve

   Transfer cooked patties to a plate and rest for 3–5 minutes to let juices redistribute but not long enough for the cheese to harden. Assemble each burger on a toasted bun and add preferred toppings (pickles, lettuce, tomato, onion and condiments), then serve immediately so you get that molten-cheese center.

1. Cut the cheddar block into four roughly equal 2-oz (56 g) cubes and chill briefly so they hold shape. Divide the ground beef into eight roughly equal portions, then season the portions (or the surface of formed patties) with kosher salt, black pepper, garlic powder and onion powder, being careful not to overwork the meat.
2. Flatten four portions into thin patties, place a chilled cheese cube in the center of each, then top with the remaining four beef portions and crimp the edges tightly to seal—press and smooth seams so no cheese can escape. Make the finished patties about 3/4 inch thick and refrigerate on a tray, covered, for 15–20 minutes to firm up; this helps prevent leaks on the grill.
3. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). When hot, lightly oil the grates using a folded paper towel dipped in neutral oil held with tongs to prevent sticking and promote even searing.
4. Place the chilled, sealed patties on the hot grates and grill covered for 5–7 minutes, then flip once and grill another 4–6 minutes until the outside is deeply browned and internal temperature reaches 160°F (71°C). During the last 1–2 minutes, split the buns, brush cut sides with softened butter and place buttered-side-down on the grill until lightly toasted and golden.
5. Transfer cooked patties to a plate and rest for 3–5 minutes to let juices redistribute but not long enough for the cheese to harden. Assemble each burger on a toasted bun and add preferred toppings (pickles, lettuce, tomato, onion and condiments), then serve immediately so you get that molten-cheese center.