Juicy Lucy (Cheese-Stuffed Burger)
Inspired by techniques from Serious Eats and America's Test Kitchen.
A beef burger with molten cheese sealed inside instead of on top, a satisfying surprise with every cut, so take care with the first bite.
Always check the labels of the products you use.
Method
- 1
Shape the discs. Divide 680g beef mince into 8 portions of about 85g each and flatten each between sheets of baking paper into 11cm discs. Even thickness here matters, as it determines how the seal and the cooking time both turn out.
- 2
Stuff with cheese. Fold 1 slice of American cheese into a small square, about 5cm across, top it with 20g of grated mature Cheddar pressed into a neat mound, and place one onto each of 4 of the discs, leaving a clear 2cm border around the edge. Keeping that border clean and free of cheese is essential for sealing properly later.
- 3
Seal the patties. Cover each cheese-topped disc with one of the remaining discs, then pinch and press the edges firmly all the way round. Cradle each patty between your palms and smooth the seam over; any gap left in the seal is how melted cheese escapes and blows out in the pan.
- 4
Chill. Chill the sealed patties for 15 minutes. This firms up the seal and makes the patties much less likely to burst open as they cook.
- 5
Season and toast the buns. Season the outside of each patty lightly with the salt and the pepper (the salty cheese inside seasons the middle), then spread the cut sides of the buns thinly with the softened butter and toast them, cut side down, in the dry pan over medium heat for about 1 minute until golden. Set both aside ready for cooking.
- 6
Cook over medium heat. Heat 1 tsp of oil in the pan over medium heat (not high) and cook the patties for 5 minutes, turning only once, then 5 minutes on the second side. Medium heat gives the cheese inside time to melt fully before the outside burns. Check doneness by sliding the thermometer in from the side into the meat, not the cheese pocket: you want 71°C.
- 7
Rest. Rest the burgers on the toasted bun bases for 5 minutes before serving. The cheese inside stays scalding hot for a while, so warn everyone to take the first bite carefully.
- 8
Build the burger. Finish simply with ketchup, mustard, onion and pickles. Simple toppings let the molten cheese centre be the main event.
Storage
Best cooked and eaten fresh; if you do have leftovers, keep covered in the fridge for up to 1 day. Reheat gently and slowly until piping hot and 74°C at the centre, as the molten cheese can overheat unevenly. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy frying pan or cast-iron skillet (at least 26 cm)
- lid or large upturned heatproof bowl
- metal spatula
- instant-read thermometer
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 799 kcal |
| Protein | 43.9 g |
| Carbohydrate | 35.1 g |
| of which sugars | 6.5 g |
| of which free sugars | 5.7 g |
| Fat | 52.7 g |
| of which saturates | 22.3 g |
| Fibre | 1.6 g |
| Salt | 3.08 g |
Protein per 100 kcal
5.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
