How To Make and Grill A Juicy Burger

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If you are sick and tired of hockey pucks for burgers then we have the video for you! Watch as Chef Jason, Ace's Grill Expert, shows you his culinary tips on perfecting a juicy hamburger on a Weber Grill.

How To Make and Grill A Juicy Burger

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

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

Yield: 4 Burgers

Prep time: 10 Minutes

Cook time: 15-20 Minutes

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?


Measure   Ingredient                                                                           

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)


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Published: 3/2/2020