And since spring is early we warmed up the Traeger and smoked those juicy Lucy burgers. Normally cheddar cheese isn’t all that ultra melty, but just look at how deliciously gooey it got in this stuffed burger! Press a cube of desired cheese into the center of each ball and cover completely with meat. These I have to try asap! Now that we’re heading into Summer, I hope you’re ready for some seriously awesome cookouts and summer bbq’s. Whatever kind you’d like! These are seriously the best burgers ever! Now, you may be wondering what the heck a Juicy Lucy is… and you’re not alone. Increase heat under the same skillet to MED heat. Place the drained pimientos in a blender or food processor and puree until smooth. 8 ounces blue cheese, cut into 1-inch cubes, 8 ounces Pimiento Cheese Spread, recipe follows, 8 ounces mozzarella, cut into 1-inch cubes, Two 7-ounce jars canned, sliced pimientos, drained, Three 10-ounce bricks sharp Cheddar, finely grated, Sign up for the Recipe of the Day Newsletter Privacy Policy, Minneapolis Bar Burgers (Juicy Lucy Burgers). Making these ASAP! I am drooling over here! If you like your burger cooked more on the medium-rare side, make sure to use room temperature shredded cheese, as it will melt faster. Awwwwww YAS this is right up my alley. Add the pancetta and cook for 5 mins more, then add the garlic and … *See recipe notes section below for a video instruction link to this part*. Add burgers to pan (I like to cook 2 burgers at a time to make sure I have room to flip them carefully), and cook approximately 8 minutes, until burgers are brown up the sides. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan. Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. That is one fantastic looking burger! A good cheeseburger is hard to beat… but if it’s a juicy Lucy cheeseburger, well, I think it’s unbeatable! Looks like a new favorite for weeknights! I love a burger! If only I could make this burger look as delicious you did, I would make it everyday! These are some great options: It’s not terribly difficult, but it may take a little practice to get the burger construction down pat. To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. To a large skillet, add bacon strips and heat over MED-LOW heat. I love how the naturally aged cheddar really takes this stuffed burger to a whole new level. This was the first time I used grilled onion inside the burger and it was divine. Using an electric mixer, combine the pimientos and cheese, beating until smooth. As always, all opinions here are my own. Your email address will not be published. Instead of the cheese being melted over the top of the burger, it’s stuffed inside, creating a gooey core of melted cheese. Oh this is a fun one… and the answer is just about anything! I loved it when my mom used to make it and it’s about time I try it for myself! The name of your “local” burger really caught my eye! Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties. Find me on Pinterest for more great recipes! Increase heat under the same skillet to MED heat. Looks soooooo good! I believe that gourmet meals should be something we can ALL enjoy. I love a great buttery sharp cheddar cheese, and that’s why I always reach for Tillamook Sharp Cheddar. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Here I’ve gone with cheese and caramelized onions, but feel free to experiment with the flavors once you’ve got the method down. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! Repeat with remaining patties. Required fields are marked *. My husband is a hunter, so we used venison instead of beef. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Beat in the mayonnaise. The Juicy Lucy originated in Minneapolis, Minnesota, but over the years many Midwestern bars and restaurants have created their own adaptations. Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Outside of the Midwest, it may just be referred to as a stuffed cheeseburger, or maybe you’ve never even heard of such a thing. Messy burgers are the best! Here in the Midwest, we love our cookout season, and I promise if you make this ultimate juicy Lucy stuffed burger, you’ll be the absolute star of the cookout!! Use a wide spatula and carefully flip burger to the other side and cook another 5 minutes or so, until golden brown. You have the most amazing burger recipes, and yes this is my next must make burger. In the same skillet, add a drizzle of olive oil and the butter and heat over MED heat. When you’re using just a few ingredients, you really want to make sure they’re the best quality! On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. I love how the cheese just oozes out of the inside! Add sliced onion and cook 8-10 minutes, or until golden brown. Divide the beef into 8 equal portions and shape into balls. You have to make sure there are no holes in the burger after you’ve stuffed it, or you’ll have a cheese leak. With the cheese stuffed inside, you have to make sure to cook the burger long enough to melt the cheese.