Stuffed with cheese for a delicious surprise, Juicy Lucy Burgers are an instant hit! Easy to make and cooked to perfection, these cheesy burgers are the star of any BBQ or potluck.
Cheese Stuffed Burgers
Burgers are delicious on their own, but stuffed with cheese? It doesn’t get much better! Originally invented in Minneapolis, these Juicy Lucy burgers (aka burgers stuffed with cheese) are a seriously fun twist on the classic hamburger.
Piled high with toppings, these stuffed burgers are always a hit. Learn how to make these cheesy burgers with this simple recipe!
Be sure to try Juicy Lucy Turkey Burgers and Air Fryer Juicy Lucy Cheeseburgers, too.
Why You’ll Love this Stuffed Burger Recipe:
- QUICK: Ready in less than 30 minutes, this recipe is a welcome addition to the weeknight dinner rotation.
- CHEESY: Instead of cheese on top of burgers, Juicy Lucy burgers are stuffed with cheese for the ultimate surprise.
- KID FRIENDLY: These are always a hit with my whole family, kids included!
Mix up dinner tonight with this stuffed burger recipe!
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How to Make Juicy Lucy Burgers
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- Divide the beef into 8 equal portions.
- Form the beef patties.
- Assemble the cheese-stuffed burger patties.
- Cook the burgers on a skillet.
- Serve on toasted buns, add toppings, and enjoy.
Juicy Lucy burgers are a burgers stuffed with cheese for a surprise filling when you take that first bite!
For best results, I recommend using sliced American cheese. It’s one of my favorite cheeses for burgers – it’s super smooth and melts beautifully. Instead of American cheese, use your favorite kind but keep in mind that some cheeses melt better than others.
Yes! Once the patties are formed and stuffed, refrigerate them for up to 24 hours before cooking.
Absolutely! Make sure the cheese is really sealed inside the burgers before grilling. Here are all of my tips for how to grill burgers.
Cook them to 145°F for medium burgers. Or follow this burger internal temp chart to find the correct temperature and time to cook your burgers exactly how you like them!
Serving Suggestions
These cheeseburgers are delicious with any of your favorite burger sides like:
- Crispy Baked Fries
- Shoestring Fries
- Baked Sweet Potato Fries
- Corn on the Cob
- Air Fryer Potato Wedges
- BBQ Baked Beans Casserole
- Garlic Parm Fries
Don’t forget the ketchup or your favorite dipping sauce!
Tips!
- Fold the cheese into the center of the base patty before adding the second patty on top.
- Before cooking, pinch the edges of the burgers together to seal the cheese inside.
- The cheese inside is hot and melty so be careful when taking that first bite!
Homemade Juicy Lucy burgers and such a fun twist on burger night.
Can I use another kind of meat for these burgers?
While Juicy Lucy burgers are traditionally made with ground chuck, use your favorite kind of ground meat. Ground pork, turkey, chicken, or any combination are all great options.
Should I toast the burger buns?
Toasting the burger buns is totally optional but adds delicious flavor and texture to the burgers.
What toppings go well with Juicy Lucys?
Classic cheeseburgers toppings like tomatoes, onions, lettuce, pickles, and even more cheese pair well with these burgers.
More 30-Minute Dinner Recipes We Love
If you love a good cheeseburger, you’re going to go crazy for these Juicy Lucy burgers!
More Delicious Burger Recipes to Try:
- Wisconsin Butter Burgers
- Turkey Burgers
- BBQ Burgers
- Peanut Butter Burgers
- Salmon Burgers
- Mushroom Swiss Burgers
- Taco Burgers
- Smash Burgers
- Pizza Burgers
- Caramelized Onion Swiss Burgers
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
This is a dangerous recipe. I got 3rd degree burns when I bit into it. But it was still good, so 5-stars.
Hi, I’d recommend letting the burgers rest for 5-10 minutes before digging in next time!
Matts in South Minneapolis is the best. They serve them with fried onions. Mmm
Thanks for sharing!
Hmm your Leave a Review form was acting wonky, so part of what I typed (at the bottom) disappeared) and then it would not let me scroll so even to top may sound disjointed! Please feel free to make corrections,!
Just a couple of comments from someone who has been making this burger for over 50 years. 1) No, you can’t make the patties in advance, because of #2. 2) For best results when you fold your slice of American cheese into fourthJust a couple of comments from someone who has been making this burger for over 50 years. 1) No, you can’t make the patties in advance, because of #2. 2) For best results when you fold
your slice of American cheese into fourths, pop the cheese squares into the freezer. (THIS can be done in advance.) 3) Slice a medium onion into 1/4″ or slightly smaller rings, then break apart. These are for taste and timing. When the patties are assembled, pop them into your skillet and place the halved onions all around the patties in the skillet. Cook on med – med/low until onions are well caramelized, flipping patties periodically. When I put the patties on a bun, I put some of the caramelized onion on each. Sooo good! It’s what makes the burger. I’m not one for pink hamburger, so that’s where freezing the cheese and cooking til onions are caramelized (brown) Just a couple of comments from someone who has been making this burger for over 50 years. 1) No, you can’t make the patties in advance, because of #2. 2) For best results when you fold your slice of American cheese into fourthJust a couple of comments from someone who has been making this burger for over 50 years. 1) No, you can’t make the patties in advance, because of #2. 2) For best results when you fold your slice of American cheese into fourths, pop the cheese squares into the freezer. (THIS can be done in advance.) 3) slice a medium onion into 1/4″ or slightly smaller rings, then break apart. These are for taste and timing. s, pop the cheese squares into the freezer. (THIS can be done in advance.) 3) slice a medium onion into 1/4″ or slightly smaller rings, then break apart. These are for taste and timing. from.
cheese squares into the freezer. (THIS can be
done in advance.) 3) slice a medium onion into 1/4″ or slightly smaller rings, cut in half, then break apart. These are for taste and timing. When you place the patties in your skillet, put the raw onion halves all around the patties, and the skillet on med – med/low depending on your stove.
Thank you for sharing!