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How to make Cheese Stuffed Burgers

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How to make Cheese Stuffed Burgers

How to make Cheese Stuffed Burgers: It looks like a hamburger turned inside out. Instead of melting the cheese on top of the burger, it is put inside, making a gooey center of melted cheese. The Juicy Lucy was created in Minneapolis, Minnesota, but many bars and restaurants in the Midwest have made their own versions over the years.


It depends on how “done” you like your hamburgers. A middle well is just right for me. With the cheese inside, the burger needs to be cooked long enough for the cheese to melt. If you like your burger more on the medium-rare side, make sure to use shredded cheese that is at room temperature so that it melts faster.

On my stove, a nice medium-well burger takes about 7-8 minutes on one side and another 5 minutes on the other. Every stove is different, so you may have to try a few things before you find the one that works best for you.


Oh, this one is fun, and the answer is pretty much anything. Here, I used cheese and sautéed onions, but once you get the method down, you can play around with the tastes. Here are some excellent choices:

  • Slices of pepper jack cheese and jalapenos.
  • Mac and cheese is a family favorite, and this is a great way to use up any extras.
  • Bits of Cheddar and bacon
  • Guacamole with cheese, cream cheese, and jalapenos


Putting together a burger isn’t too hard, but it might take a little practice to get it right. After stuffing the burger, you have to make sure there are no holes or the cheese will leak out. Even if that happens, don’t worry, they will still be delicious and safe to eat. You may just have to clean up a little more afterward. Everyone makes mistakes in the kitchen, trust me! No one is always right.

Now that summer is coming, I hope you’re ready for some really great cookouts and summer barbecues. Try this recipe for cheese-stuffed burgers… I think you’ll really like this new way to make a cheeseburger.


  • 8 slices thick-cut bacon
  • 1 medium sweet yellow onion, sliced or diced
  • 1/2 lbs ground beef (75 or 80% lean)
  • 1 cup sharp cheddar cheese, shredded (Tillamook is my favorite brand)
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • drizzle of olive oil
  • 1/2 Tbsp butter
  • your favorite all natural barbecue sauce
  • 4 hamburger buns, toasted (potato, sesame seed, brioche, etc)

Instructions to follow

1. Add bacon strips to a big pan and heat them over MEDIUM-LOW heat. Cook the bacon until it’s as crisp as you like, then put it on a plate lined with paper towels to cool. Drain all of the bacon grease except for about a tablespoon. Leave that tablespoon in the pan.

2. Raise the heat on the same pan to MEDIUM. Add the sliced onion and cook for 8 to 10 minutes, or until golden brown. Take the onions off the heat and put them on a plate.

3. Cut the meat into eight equal pieces and roll them into balls. Place a sheet of wax paper on a flat surface and put a ball of ground beef on top. Put another piece of wax paper on top, and then use a pan with a flat bottom to press the meat into 1/4-1/2 inch thick patties. Do the same with the other patties.

4. Add 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese to one of the thin burgers. Don’t cut all the way around the patty. Place another thin patty on top and press the edges together to make a good seal. Make a thick burger shape out of the meat. *See the recipe notes area below for a link to a movie showing how to do this. *

5. Make sure there are no holes in the burger, and then season it well with salt and pepper.

6. Add a splash of olive oil and the butter to the same pan and heat over medium heat. Add the burgers to the pan. I like to cook two at a time so I have room to flip them carefully. Cook for about 8 minutes, or until the sides of the burgers are browned. Flip the burger carefully to the other side with a wide spatula and cook for another 5 minutes or so, until golden brown.

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