How To Make and Grill A Juicy Burger

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Print Recipe Here: How To Make and Grill A Juicy Lucy Burger  

The Juicy Lucy Burger

There is something so amazing about a perfectly grilled burger… stuffed with cheese.  I remember growing up in Minnesota enjoying this burger as a kid, and then even more as an adult.  Now were tweaking the cheese just a tad to create an even more epic Juicy Lucy.  Try this cooked on some cast iron to get that gorgeous crust, who knows, maybe even try a cheese crust too?

Chef Jason K. Morse, CEC  |  Ace Hardware Grill Expert  |  Owner, 5280 Culinary

  • Yield: 4 Burgers
  • Prep time: 10 Minutes
  • Cook time: 15-20 Minutes

Ingredients

Measure   Ingredient                                                                               Prep Notes      

2 lb                  Beef, Chuck, Ground                               

Taste              Rub A Dub, 5280 Culinary                                              

4 Slices          Cheese, Gouda, Smoked                                                 Or Cotswold Cheddar

4 ea                Buns, Brioche                                                                    

As Needed   Lettuce, Tomato, Onion, Sweet Pickles                      for Burger Garnishes       

Burger Tips:

  • Always start with clean and brushed grill grates – See our Grillmark Brush
  • Preheat grill to HIGH temp of 450 - 500 degrees
  • Cast Iron or Stainless Grates are perfect for grilling
  • Cast iron Skillet or Griddle will add a nice crust to the burger
  • Use a FLAT burger patty, or use a burger press to create a flat patty
  • Always sear the burger on High
  • Utilize the upper shelf to keep it hot and indirect when finishing the burger
  • Avoid pressing the burger, this causes flare ups and a less juicy burger
  • Take the temp from the side
  • Chef’s Beef Tips:
    • Ground Chuck and Sirloin eat more like a steak
    • Ground Beef will eat softer like a traditional burger
    • I recommend using minimum of 80/20, this keeps the burger juicy
    • Grilling a burger will result in about 10% loss of fat, making an 80/20 blend end up around 90/10
    • The more lean the ground beef, the drier the burger will be
  • Always cool burgers in an open container in the fridge, once cooled to 40 degrees or below, they are safe to cover or transfer to a zipper bag for storage
  • Shelf life is leftover burgers is 2 days
    • I don’t recommend freezing already grilled burgers
  • Properly reheat the leftover burger to 150 degrees or above
  • Only reheat burgers once

Cooking Directions:

  • Heat your Weber Gas Grill to high (approx. 450 degrees for this Juicy Lucy Burger)
  • In a large mixing bowl add the: Beef and a light amount of Rub A Dub
  • Mix well to combine all ingredients and flavors
  • Divide the mixture into 8 balls and patty them out into a thin patty, use a press if available
  • Cut the sliced cheese into ¼’s and place 4ea ¼ slices in the center of a patty
  • Place the other patty on top of the cheese and crimp them together around the edges by pinching the meat together to form a sealed edge
  • Season outside of burgers again with Rub a Dub, if desired
  • Place the burgers onto pre heated grill, onto the grill grates
  • Sear the burgers for 3-4 minutes per side, then move to the upper rack to finish with the high heat and more indirect cooking
  • Cook Burgers to desired temperature
  • Lightly oil or pan spray the buns, then Toast the buns and hold
  • Serve on a platter with some Shredded Lettuce, Sliced Onion, Sliced Tomato and Sweet Pickles
  • DEVOUR!!
  • CAUTION!!!! The cheese in the middle is going to be hot, be CAREFUL with the first few bites
    1. Chefs Tip – Allow burger to rest 5 minutes before the first bite, but still bite carefully

Grills / Grill Gear Used:

 

Shopping List (Products Used):