Juicy Lucy

Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.

To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further.


  • 1 1/2 lbs ground beef
  • 1/2 lb ground pork
  • 6 slices your cheese of choice, I vote cheddar, cut into quarters
  • Toasted buns (I like brioche)
  • Chili powder
  • Salt
  • Pepper
  • 1 tbsp neutral oil
  • Pickles, recipe follows for homemade
  • Honey mustard dijonnaise, recipe follows

In a large bowl combine the pork and beef until the ground beef is just evenly spiked with the pork, being careful not to over mix.

Get an amount of meat mix you would normally use for a patty. Get this wad of meat as thin and spread out as possible. Remember burgers shrink up and get thicker, plus we’re layering here so you need it super thin. Layer the quarters from one of the slices of cheese on top of each other. Don’t do it directly on top of each other, but more like a slightly overlapping situation. Finally get the minimum amount of meat it would take to cover the cheese, press it super thin as well, and put it on top of the cheese. Make sure to seal this cap onto the main meat base. Leave no gaps so that the cheese won’t be able to leak out. Repeat this until you’re out of meat. This should make about 6 patties, but depending on your burger size it could be a little more or less.

Season each side of the patty generously with salt, pepper, and chili powder. With these patties I really don’t recommend grilling just because with the patty being stuffed you need a more level surface to work on.

So get a griddle or heavy bottomed skillet (I used my cast iron) up to medium-high heat with the oil. Place as many patties as will reasonably fit, working in batches if necessary. Let the burgers cook about 4-6 minutes per side depending on their thickness. You want to see those dark brown crispies on the outside. If they aren’t there yet don’t flip it. You only want to flip your burger once because they can be overhandled and fall apart.

From the bottom up assembly should go something like this: bottom bun, a thick dollop of the dijonnaise or whatever condiment, a Lucy patty, a couple of big ol pickles, and the top bun.

Finally awe whomever you’re feeding as they suddenly realize that plain looking burger you gave them isn’t so ordinary after all.

Homemade Pickles:

  • 1 cucumber sliced on the bias
  • 2 cups apple cider vinegar
  • 2 tsp mustard seeds
  • 1 tsp mustard powder
  • 3/4 cup sugar

In a medium saucepan combine the vinegar, mustard seeds and powder, and sugar. Bring to a simmer over medium heat until the sugar dissolves. Place your pickles in a sealable container like Tupperware or a large enough mason jar. Pour the hot liquid over them and seal them up. I made them in the morning and they were perfect by dinner.

Honey Dijonnaise:

  • 1/2 cup mayo
  • 1 tbsp Dijon mustard
  • 2 tsp honey/agave/whatever
  • a couple dashes hot sauce
  • A dash Worcestershire sauce
  • A splash soy sauce

Combine everything and adjust to taste

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