Juicy Lucy Hamburger
A delicious and hearty hamburger featuring a warm, melty center of gooey cheddar cheese, perfect for busy families seeking comfort food that's high in protein and low in calories.
Ingredients
Main Ingredients
- 1 lb Ground Beef Provides a juicy, flavorful base.
- 1 cup Shredded Cheddar Cheese Adds creamy richness and gooey texture.
- 1 tsp Garlic Powder Enhances the savory depth.
- 1 tsp Onion Powder Brings out the natural sweetness in beef.
- 1 tsp Salt Essential seasoning for flavor balance.
- 1/2 tsp Black Pepper Essential seasoning for flavor balance.
- 4 pieces Hamburger Buns The perfect vessel for your delicious burger.
- 1 cup Lettuce, Tomato, and Desired Toppings Fresh elements to complement your burger.
Instructions
Preparation
- Gather all your ingredients on a clean countertop.
- In a mixing bowl, combine the ground beef, garlic powder, onion powder, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
- Divide the beef mixture into equal portions, shaping each into a flat patty, about ½ inch thick.
- Take half of the patties and place a generous scoop of shredded cheddar cheese in the center of each. Top with the remaining patties and seal the edges to create a stuffed burger.
Cooking
- Preheat your grill or skillet over medium-high heat (about 375°F or 190°C).
- Place the stuffed patties on the grill or skillet. Cook for about 4 minutes on one side, until nicely browned.
- Carefully flip the burgers and cook for an additional 4-5 minutes until the internal temperature reaches 160°F (71°C) and cheese begins to ooze out.
- While the burgers are cooking, prepare your lettuce and tomato slices for the toppings.
Serving
- Once cooked, remove the Juicy Lucy burgers from the heat and let them rest for a couple of minutes.
- Place each burger on a bun and layer with lettuce, tomato, and any additional toppings you desire.
- Serve immediately and enjoy the cheesy surprise in every bite!
Notes
Store cooked burgers in an airtight container in the fridge for up to 3 days. Freeze un-cooked patties for up to 3 months. For optimal results, do not overmix the meat. Use high-heat methods for the best texture.