*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The recipe is very good as it is, but fantastic if you double the wochestershire sauce and I like to use 2 tsp of montreal steak seasoning in place of the garlic salt and pepper.
Two very important things - it is absolutely critical that you leave enough room on the edges to get a good seal. If the cheese runs out, not near as good. And by the way, if the cheese does start to run out, its done! Get it off the grill or pan before you lose your cheese! I tried to make this a little healthier with 94% lean burger....not near as good as when I made the exact same recipe with 80% lean. You need the fat and grease for a great burger.
BTW - I saw 1 review that gave 1 star because the cheese leaked out (user error) and 1 gave a low rating because the recipe has a lot of fat. REALLY? Rate on the quality of the recipe, not on your ability to cook or you opinion of what is healthy or not.
Just about the best burger ever. Saw the recipe on a food showdown recently. Introduced it to my husband today for lunch and he was impressed. Fresh ground beef is a must. We like 2 pieces of cheese per burger. A little messier but oooh sooo worth it. Keep the napkins handy.
Needed a new burger idea so I turned to "the buzz" for a fast recommendation and this was the only one that was suggested- ( NOT a recipe that would have caught my eye). I followed the recipe as directed except with lean beef because that's what I had on hand. I was a bit concerned about all of the "ooze" warnings so I smashed the patties out on waxed paper between two salad plates so the thickness would be as uniform as possible and turned the edges like a pie crust to seal. Surprisingly none of the cheese blew out it almost "absorbed" into the burger. Served it on toasted Portuguese rolls with leaf lettuce tomato and red onion. I had some "In-a-Pinch Ketchup" in the fridge (recipe I found on AR) and the flavors complimented perfectly. These burgers are sooo "slap your mama" good (no offense "Cooking Mama"!) and we just can't wait to try them on the grill!....Thanks for sharing this one.
I liked the idea of putting the cheese inside the burgers; makes them neater! Instead of the garlic salt and black pepper I used Montreal Steak Seasoning. We both liked these and would make them again but next time I want to try them with pepper jack.
Somehow my initial review was deleted. I basically said what another person said i.e. "heart attack on a bun " although I wouldn't make quite so drastic an evaluation. However due to its high calorie and high fat content this is the sort of thing that should be eaten sparingly. I used very very lean ground beef and low fat cheese which helped to mitigate some of the unhealthier attributes of this burger. Having eaten one just a few days ago I won't have another for probably six months. Just too much fat!
Great way to do burgers. I do similiar with Meat Loaf; half ground beef mixture (I also add a little squirt of Mustard and BBQ Sauce) on bottom of loaf pan then lots of layers of Cheese then top off with rest of beef. Pinch layers together to seal Cheese in.
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