Juicy Lucy, the Cheese is INSIDE

Nom nom, this is one of my favorite ways to grill a burger! and there is no extra cheese to carry around if you PRE-prepare these before leaving the house for your Summer Cookout! Feel free to experiment with other stuffings to like Jalapenos, Onions, Mushrooms, Other cheeses, etc... remember if you are using a cheese that does not melt well, pair it with another cheese that does. (i.e. feta with mozzarella)


1-1/2 lbs Premium grade ground beef
1 t kosher salt (optional)
1/2 t black pepper
4 thick slices cheddar, or velveeta-style cheese

Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. This recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball. Then flatten each ball into thin patties that are a little larger than the bun.  (the burger will have a tendency to shrink up and you don't want to push down on these burgers with your spatula, so the thinner the better, to start) Sandwich the cheese in the middle of the 2 patties and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step. Also you can use an Egg Wash [2 Tbs H2O and 1 Egg beaten WELL] to "glue" the edges if you want) Grill or Broil the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes. (Make sure they are cooked to at least Med before serving)

Disclaimer: The Cheese inside will be HOT HOT HOT be careful, I am not responsible for Scorched Mouths. (kinda like a Hot Pocket)

Bryant