Juicy Lucy Burgers {with goat cheese}

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

5 from 4 votes

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!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Dish, Sandwich

Cuisine: American

Keyword: juicey lucy grilled burgers

Servings: burgers

Calories: 864kcal

Author: Sue Ringsdorf

Ingredients

2 pounds ground chuck - 80-85% lean
3-4 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