Nothing says summer like a tasty burger, and the Juicy Lucy Burger (or Jucy Lucy Burger) cooked on the Slow 'N Sear Kettle Grill is sure to be the talk of your next summer BBQ party.
The Juicy Lucy was born in Minnesota during the 1950s, when—legend has it—a customer requested that the cheese be placed inside the burger instead of on top. According to the story, when he bit into the burger and molten cheese came oozing out, he exclaimed, “Now that is a Juicy Lucy.” Fast forward 70 years, and this burger is still a fan favorite—especially on the 4th of July!
In this episode, Mike from @EverydayBBQ will show you how to bring this delicious recipe to your table step by step! This cook will be done on the Slow 'N Sear Kettle.
Ingredients
- Fresh ground beef (80/20 blend) – enough to make 4 patties (~4.5 to 4.6 ounces each)
- 2 slices American cheese, torn into small squares
- Kosher salt
- Freshly ground black pepper
- Burger buns, for serving
Instructions
Step 1: Form the Patties
Start by dividing your ground beef into four equal portions, each roughly a quarter-pound in size—but it’s okay to go a little heavier. Each portion should be around 4.5 to 4.6 ounces.
Take one portion and place it on a piece of parchment paper. Cover it with another piece of parchment, then gently press it down using a cast iron skillet. You're aiming for a thickness of about a quarter inch. Don’t overdo it—gentle, even pressure works best. Repeat this process with a second portion of beef.
Now take your pieces of American cheese (torn into smaller squares) and place them in the center of one patty. Carefully lay the second patty directly on top. Begin pressing down around the edges to seal the cheese inside. Use your fingers to work the edges in slightly and form one cohesive stuffed patty. This step is crucial—sealing the edges tightly helps keep as much cheese as possible inside during the cook.
Once the patty is shaped, season both sides with a generous sprinkle of kosher salt and freshly ground black pepper.
Step 2: Prepare the Grill (Slow 'N Sear Method)
Set up your charcoal grill for indirect cooking using a Slow ‘N Sear setup or something similar.
- Start by placing half a chimney's worth of unlit coals in the Slow ‘N Sear or on one side of your grill.
- Light another half chimney of charcoal. Once the coals are fully lit and ashed over, pour them on top of the unlit coals and spread them out evenly.
- Insert your water reservoir (without any water for this recipe) and place a drip pan under the grates to make cleanup easier.
- Close the lid and open both the top and bottom vents fully to allow the grill to come up to temperature.
- Your target temperature range is 325°F to 350°F (163°C to 177°C). As you get within 75–100°F of that range, begin adjusting your vents to slow the climb and stabilize the temperature.
Use a remote thermometer (like the S&S 500) to help monitor the grill's internal temperature. Route the probe through the built-in port, if available.
Step 3: Cook the Burger (Indirect Heat)
Once your grill is dialed into the right temperature, place your sealed burger patty on the indirect side of the grill (away from the direct coals).
Let it cook undisturbed for about 30 minutes. Avoid poking it with a thermometer during this stage—you don’t want any melted cheese to leak out. With this method (using two ~1/4-pound patties sealed into one half-pound burger), 30 minutes at 325–350°F should get the burger cooked through with beautiful exterior color.
Step 4: Final Sear and Toast
After 30 minutes, the patty should have taken on a rich color and be fully cooked.
Move it over to the direct heat side of the grill and give it a quick sear on each side—just enough to get a crust without overcooking it. This should take about 30–60 seconds per side.
While the burger sears, toast your buns briefly on the grill until they’re golden and crisp.
Step 5: Serve
Place the hot, seared, cheese-stuffed patty onto the toasted bun. At this point, the burger is delicious on its own, but feel free to add your favorite toppings: pickles, lettuce, tomato, onions, or sauces like mustard or mayo.
Keep it simple or stack it high—either way, this stuffed burger is bursting with flavor and that glorious cheese pull.