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a pepper jack juicy lucy cut in half on a plate

Pepper Jack Juicy Lucy

  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 burgers 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American

Description

If you’ve never had a Juicy Lucy burger, now’s the time! Melty cheese is stuffed inside a burger patty and topped with all your favorite fixings. It’s the best (only?) way to eat a burger!


Ingredients

Scale
  • 1 large yellow onion, chopped
  • 2 tablespoons softened butter, divided
  • 6 brioche hamburger buns, split
  • 2 lb ground beef
  • Kosher salt
  • 6 Tillamook Farmstyle Thick Cut Pepper Jack Cheese Slices, quartered
  • 6 tablespoons jalapeño cream cheese
  • 1 large tomato, thinly sliced
  • 12 slices cooked bacon
  • Green leaf lettuce, for topping

Instructions

  1. In a large cast-iron skillet over medium-low heat, combine onion and 1 tablespoon butter. Heat and cook, stirring occasionally, 30-35 minutes or until onion is well caramelized. Set aside.
  2. Meanwhile, heat oven to 350°F. Line a baking sheet with foil. Spread remaining 1 tablespoon butter on split sides of brioche buns; place buttered side-up on baking sheet. Bake 5-8 minutes until buns are lightly toasted.
  3. Make the burgers: In a large bowl, mix ground beef with a few generous pinches of kosher salt. Divide beef into 12 equal-size balls. Place one ball on a cutting board. Press into a large, flat round, about 6 inches wide. Top with 4 pieces of cheese (1 slice cheese total). Take another ball of beef; press into a thin, 5-inch-wide round. Place on top of larger beef round; fold and seal edges of larger beef round up over smaller beef round to fully encase cheese within patty. Repeat with remaining beef and cheese to form 6 patties.
  4. Heat grill or clean and dry cast-iron skillet over medium-high heat. Sprinkle tops of patties with salt. Grill or pan-fry patties on each side about 5-6 minutes, until deeply browned and an instant-read thermometer inserted in center of each patty reads 160°F (use caution to avoid cheese from spilling out of hole from thermometer; I inserted mine in the center, top-down). Transfer to a plate; let sit 5-10 minutes to allow cheese to cool slightly.
  5. Meanwhile, assemble burgers. Spread cream cheese on tops and bottoms of buns, about 1 tablespoon for each whole bun. Top with burger patty, then 1 slice tomato, 2 slices bacon, a leaf of lettuce and a generous spoonful of caramelized onions.

Notes

  • I know you just wanna go all in on that burger right after it’s cooked, but it’s really important to let it rest for at least 5 minutes before eating. Otherwise, the hot cheese could ooze/explode out of the patty. Seriously. Be patient and you’ll end up with the best Juicy Lucy experience.
  • Feel free to play around with your own favorite toppings. You can also swap the cheese out for your favorite variety of Tillamook cheese slices. Some other great choices: Tillamook Sharp Cheddar Slices and Tillamook Swiss Slices!

Keywords: cheese stuffed burger, cheeseburger, caramelized onions, brioche burger