clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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!


  • 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


  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.


  • 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