"Jucy" Lucys

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 burgers
Level:
Easy

CATEGORIES
Ingredients
  • 2 1/2 pounds 80% lean ground beef (such as chuck)
  • 6 slices American cheese
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • Kosher salt and freshly ground pepper
  • Dill pickle slices, for serving
  • 6 soft hamburger buns, split
Directions

Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties. Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.

Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet.

Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well.

Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun. Wait a few minutes before biting into the burger-the cheese is hot!

Photograph by Tina Rupp

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    This recipe is featured in:

    Grill Better Burgers