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Bobby Flay’s Juicy Lucy Burgers

Oliver Bennett
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A true masterpiece for cheese lovers, these Juicy Lucy Burgers bring a gourmet touch to one of the most exciting burger experiences out there. By hiding a molten core of cheese inside the meat rather than melting it on top, every bite delivers a rich, gooey surprise that perfectly complements a beautifully seared crust, following Bobby Flay’s top burger-grilling techniques for maximizing flavor and juiciness.

Origin Bobby Flay’s Juicy Lucy Burgers

The original stuffed burger is a legendary piece of Minnesotan culinary history, with two rival Minneapolis establishments—Matt’s Bar and the 5-8 Club—both claiming to have invented it in the 1950s. Bobby Flay’s interpretation pays homage to this rich history of the famous stuffed burger while elevating the classic by using high-quality ground chuck and aggressive seasoning to ensure the meat stands up to the rich, molten cheese center.

Why I Love This Recipe

I love the element of surprise this burger brings to a backyard barbecue, instantly elevating a standard cookout into something memorable. The technique of sealing the cheese inside actually helps baste the meat from within as it cooks, and when paired with the right 80/20 ground beef blend, it guarantees a tender, perfectly juicy patty that never dries out on the grill.

Also Read : Cabbage Boil

Bobby Flay's Juicy Lucy Burgers
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Bobby Flay’s Juicy Lucy Burgers

Recipe by RecipesVillaCourse: Main CourseCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

40

minutes
Cooking time

15

minutes
Calories

265

kcal

Ingredients

  • Pimento Cheese Filling:

  • 1/2 cup mayonnaise

  • 1/2 cup finely diced jarred piquillo peppers

  • 1/2 cup finely diced roasted poblano chile

  • Pinch of chile de árbol powder

  • 4 oz coarsely grated white cheddar cheese

  • 4 oz coarsely grated yellow American cheese

  • Kosher salt and freshly ground black pepper

  • Smoked Chile Special Sauce:

  • 3/4 cup mayonnaise

  • 2 tbsp ketchup

  • 1 canned chipotle pepper in adobo sauce, finely diced

  • Poblano Pickle Relish:

  • 1 large poblano chile, roasted and finely diced

  • 1/2 cup finely diced dill pickles

  • 1/4 cup finely chopped pickled red onions

  • 2 tbsp red wine vinegar, 2 tbsp clover honey, 2 tbsp chopped fresh cilantro

  • Burgers:

  • 1 1/2 lbs ground chuck

  • 2 tbsp canola oil

  • 8 slices oven-roasted crispy bacon

  • 4 soft sesame seed burger buns (insides scooped out and toasted)

Directions

  • Prepare the Filling: In a large bowl, whisk the mayo, piquillo peppers, poblano, chile de árbol, and seasoning. Fold in the grated cheeses until combined.
  • Form the Patties: Divide meat into 8 portions (3 oz each). Pat into 4-inch patties. Place a generous tablespoon of pimento cheese in the center of 4 patties. Top with the remaining 4 patties and seal the edges very tightly to ensure no cheese leaks during the cook.
  • Sauce & Relish: Whisk sauce ingredients together and refrigerate for 30 minutes to meld flavors. Mix relish ingredients in a small bowl and let stand at room temperature for 15 minutes.
  • Sear: Heat oil in a heavy cast-iron skillet over high heat. Cook burgers for approximately 3 minutes per side. The goal is a deep, dark sear on the outside and a molten, gooey center on the inside.
  • Assembly: Toast the scooped-out buns. Slather with the smoky sauce, place the burger, top with 2 slices of crispy bacon, and finish with a heap of the bright, acidic poblano relish.

Notes

  • The Seal is Everything: Because you are stuffing the burger with cheese, leakage is the enemy. Use your thumbs to crimp and flatten the edges of the patties together firmly. If you see even a tiny hole, pinch it closed before cooking.
  • Roasting Chiles: To roast the poblanos, set your oven to 425°F. Brush chiles with oil and roast for 12 minutes until skins are blistered and charred. Let them steam in a covered bowl for 5 minutes before peeling and dicing.
  • Crispy Bacon: For perfectly flat, uniform bacon, arrange slices on a sheet pan with 1/4 inch of space between them. Bake at 425°F for 10-16 minutes (depending on thickness) for a shatteringly crisp texture.
  • Flavor Profiles: The combination of yellow American and sharp white cheddar is vital—the American melts into a smooth, liquid velvet, while the cheddar provides the necessary sharpness to stand up to the beef and smoky chiles.