The Juicy Lucy is a midwestern classic. How can you not love biting into a burger with cheese oozing out of the middle? It's so satisfying. Just be careful not to burn the roof of your mouth!
Try this version from burger maestro chef Tim Love.
- 2 4-ounce brisket/tenderloin patties
- ¼ cup cheddar or American cheese, diced
- 1 5-inch burger bun
- 2 red tomatoes, cut into ¼-inch slices
- Iceberg lettuce, shredded
- Kosher salt, as needed
- Cracked black pepper, as needed
- Additional burger fixings (onions, pickles, ketchup, mustard, mayo, etc.), as needed
Preheat flat top griddle on high.
Place cheese into freezer for 15 to 20 minutes to make the cheese easier to dice. Dice cheese, reserve.
Place one meat patty on cutting board, position cheese in center of burger patty, leaving ½-inch around the edges of exposed meat.
Cover with second burger patty and crimp the edges to seal in the cheese.
Return to freezer for 15 to 20 minutes, while prepping remaining items.
Slice burger bun in half. Slice tomatoes, shred lettuce.
To assemble: Season both sides of your burger patty with salt and pepper. Sear on hot flat top and cook to desired temperature. Toast bun on flat top, as well. Place bun on table surface; Starting from bottom bun, put sauce, shredded lettuce, tomato slices, cooked burger patty, and the top of burger bun.