Juicy Lucy Stuffed Burger

Ingredients

• •900 g (2 lb) 80/20 ground beef
• •8 slices American cheese slices
• •½ cup sharp cheddar, cut into small cubes
• •4 brioche burger buns
• •2 tbsp unsalted butter
• •1 tsp garlic powder
• •1 tsp onion powder
• •1½ tsp kosher salt
• •1 tsp black pepper
• •½ tsp smoked paprika
• •12 slices dill pickles, sliced
• •2 tbsp yellow mustard
• •2 tbsp mayonnaise
• •½ white onion, thinly sliced into rings

Directions

1. 1Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl; combine with ground beef gently until just incorporated.
2. 2Divide beef into 8 equal thin patties (about 115 g each); lay them flat on a parchment-lined sheet.
3. 3Stack 2 American cheese slices and tear into quarters, then pile in the center of 4 patties, leaving a 2 cm border clear; add a few cheddar cubes on top.
4. 4Lay a second patty on top of each cheese-filled patty and press the edges together firmly, crimping and pinching all around to create a tight seal — no gaps allowed.
5. 5Refrigerate stuffed patties for 15 minutes to firm up and help seal hold during cooking.
6. 6Heat a cast-iron skillet or griddle over medium heat; melt butter and swirl to coat.
7. 7Cook patties for 5–6 minutes on the first side without pressing down; flip carefully and cook another 5–6 minutes until internal temperature reaches 74°C.
8. 8Transfer to a plate and rest for 3 full minutes — the cheese inside is volcanic; do not skip this step.
9. 9Toast buns in the residual butter in the pan for 1 minute.
10. 10Spread mustard and mayo on buns; layer with pickles and raw onion rings, then place the stuffed patty on top.
11. 11Warn guests to bite carefully — the cheese filling is extremely hot.

💡 The pinched seal is everything — if you see any gaps, the cheese will escape. American cheese melts the most evenly inside; pepper jack makes a fantastic spicy variation. Use a thermometer — you need the beef fully cooked to ensure the seal held safe.

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