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Juicy Lucy Burgers with goat cheese

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Juicy Lucy Burgers with Goat Cheese consist of a 1/2 pound patty that is grilled to perfection. Stuffed with goat cheese and topped with Monterey Jack, this one will surely knock your socks off. Burger Night done right!

Side shot of a platter of four grilled juicy Lucy burgers, with a closeup on one burger.

Big Green Egg Burgers

This will forever be known as the “summer of burgers”. Our youngest is home from college, and has decided to appoint us his guinea pics for his numerous burger creations that he cooks on our Big Green Egg. We’ve happily obliged, and it’s been really fun to see what he comes up with each week (or even bi-weekly).

We’ve had “three-cheese” burgers (he has a thing for cheese), teriyaki burgers, mushroom and Swiss burgers, Juicy Lucy’s stuffed with cheddar, jalapeño burgers, and now these – Juicy Lucy Burgers stuffed with Goat Cheese. This one? I give it a 10/10.

A hand holding one half of a juicy Lucy, showing the cheesy center.

Ingredients needed to make Juicy Lucy Burgers:

The ingredient list is basic, but the process is key.

  • Beef – Use any variety of ground beef you prefer. My preference is to use between 80-85% lean. For these burgers, I used 85% ground chuck from a local meat market.
  • Cheese – We are huge goat cheese lovers, so instead of the typical cheddar cheese, we used goat cheese. It was SO delicious! We also topped the burgers with a slice of Monterey Jack.
  • Seasonings – My son did the grilling, and he prefers a mixture of seasoned salt, garlic powder, and black pepper. You could try other seasonings of your choice as well.
  • Onions – Topping your burger with grilled onions is the only way to go!
  • To Serve – We added some juicy garden tomatoes, some dill pickle ovals, and a dollop of mayo! We also love Ketchup, mustard, guacamole, or a simple garlic aioli.
Collage of the process of making the patties, showing how to press them flat and weigh them.
Collage of placing the cheese inside the patties and smoothing them closed.

How to make the best Juicy Lucy Burgers:

  1. Choose your beef. When shopping for your beef, make sure you buy a cut that’s no greater than 85% lean. We normally go with 80-85%. Buy enough to allocate 1/2 pound for EACH burger. I know, it’s a lot. But necessary!
  2. Use a scale to weigh the beef. Weigh sections in four ounce increments. Use a heavy object (like a small cast iron pan) to smash each round into flat patties. You will use two of these flattened patties to make each burger.
  3. Form patties. After each four ounce patty has been flattened, add a mound of goat cheese to half of them. Press the other patties on top, and pinch the sides together so that the cheese is fully surrounded by beef.
  4. Grill. Light an outdoor grill to 400 degrees. Add seasonings to both sides of patties and place on grill. Close lid and try not to mess with the burgers until ready to flip. Grill to your desired doneness. We like ours fairly pink. You can add an additional slice of cheese to the top of the burgers, if desired.
  5. Serve. Serve juicy Lucy burgers slices of tomato, pickles, grilled onions, and a dollop of mayo. Other ideas are ketchup, mustard, avocado, and garlic aioli.
A baking sheet showing the ready to grill patties.
Collage of the BGE and the burgers on the grill.

Choices for ground beef for burgers:

  • Ground Beef{70% lean/30% fat} – Cut from the trimmings of inexpensive cuts like brisket and shank, this usually contains the highest fat content. It has a lot of flavor, but will shrink the most when cooked.
  • Ground Chuck{80% lean/20% fat} – Comes from the front area of the cow around the shoulder. A great all-purpose beef with less fat but good flavor. Also labeled as lean ground beef.
  • Ground Round{85% lean/15% fat} – Ground from the lower end of the cow near the tail. This beef should be combined with sauce and/or veggies for best flavor, as it is pretty lean.
  • Ground Sirloin{90% lean/10% fat} – Comes from the midsection of the cow, and is the leanest ground beef. This is the healthiest choice and most expensive, but will be a drier cut when cooked.
Overhead shot of the grilled juicy Lucy burgers.

Tips for making the perfect burger:

  • Use a higher fat ground beef. I recommend no leaner than 85%.
  • Don’t over-work the meat. This will ensure the meat isn’t tough.
  • If making regular patties (not Juicy Lucys), press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
  • Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
  • Use a high heat. Grill the burgers at 400 degrees or higher.
  • Try to avoid flipping the patties too often. Let it cook on one side for several minutes before flipping to the other side.
  • Don’t over-cook. USDA guidelines consider a safe temperature to be at least 160 degrees. My family prefers a bit of pink, but enter at your own risk.

Burger Doneness Temps:

  • Rare: 120 – 125
  • Medium Rare: 130 – 135
  • Medium Well: 150 – 155
  • Well Done: 160 – 165

It’s all about the toppings! Make sure you prep your toppings in advance – Sliced cheese, grilled onions, sliced tomatoes, lettuce, smashed avocado, pickles, ketchup, mustard, mayo, different types of aioli, etc.

Pro-Tip: Always grill your buns! Just add a little smear of butter on both sides and grill.

Two halves of juicy Lucy burgers on a serving plate.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this burger recipe next: Blackened Salmon Burgers

xoxo ~Sue

Side shot of a platter of four grilled juicy Lucy burgers, with a closeup on one burger.

Juicy Lucy Burgers {with goat cheese}

Juicy Lucy Burgers with Goat Cheese consist of a 1/2 pound patty that is grilled to perfection. Stuffed with goat cheese and topped with monterey jack, this one will surely knock your socks off. Burger Night done right!
5 from 6 votes
Print Pin Rate
Course: Main Dish, Sandwich
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 burgers
Calories: 864kcal
Author: Sue Ringsdorf

Ingredients

  • 2 pounds ground chuck – 80-85% lean
  • 6 oz. goat cheese
  • seasoned salt, garlic powder, black pepper – to taste
  • 4 slices monterey jack cheese
  • 1/2 large onion – grilled
  • 4 hamburger buns
  • tomatoes, pickles, mayo – to serve

Instructions

  • Choose a ground beef that's at least 15% fat (or 85% lean). You'll need 1/2 pound of meat for each patty.
  • Weight the beef in four ounce increments. Use a heavy object (a cast iron skillet works) to flatten each beef round. For four burgers, you'll have eight flat patties to start. Add a mound of goat cheese to the center of half of the flattened patties. Place the other halves on top, using your fingers to pinch the ends together.
  • Light an outdoor grill to 400 degrees. Add seasonings to both sides of patties and place on grill. Close lid and try to not mess with the burgers until ready to flip. Grill to your desired doneness. (We like ours pink, but a safe temperature is actually 160 degrees.) Add additional slices of cheese to the tops of the burgers.
  • Grill the hamburger buns (prepared with a bit of butter on all halves) until they have grill marks. Grill onions (on stove top or the grill).
  • Serve Juicy Lucy burgers with tomatoes, pickles, grilled onions, and a dollop of mayo. Other toppings may include ketchup, mustard, garlic aioli, and avocado.

Notes

TIPS:
  • Use a higher fat ground beef. I recommend no leaner than 85%.
  • Don’t over-work the meat. This will ensure the meat isn’t tough.
  • If making regular patties (not Juicy Lucys), press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
  • Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
  • Use a high heat. Grill the burgers at 400 degrees or higher.
  • Try to avoid flipping the patties too often. Let it cook on one side for several minutes before flipping to the other side.
  • Don’t over-cook. USDA guidelines consider a safe temperature to be at least 160 degrees. My family prefers a bit of pink, but enter at your own risk.

Nutrition

Calories: 864kcal | Carbohydrates: 24g | Protein: 54g | Fat: 60g | Saturated Fat: 26g | Cholesterol: 196mg | Sodium: 596mg | Potassium: 717mg | Fiber: 1g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 358mg | Iron: 6mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. I have a super picky eater for a husband and he loved this recipe. After my third time making this recipe, I decided it was so good I needed to leave a review! It’s so easy I can make it with an 8 month old baby in tow. The goat cheese is what truly makes this burger great. Thanks Sue!

    1. Suebee Homemaker says:

      Hi Brooke! Thank you so much for leaving a review. We love our goat cheese burgers too!

  2. The goat cheese is an excellent choice and thanks for the pro tip. I like good buns. 😎

    1. Suebee Homemaker says:

      I know you do! 🙂

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