Juicy Lucy Recipe

Prepare meat

Place the ground chuck in a bowl. Add Worcestershire sauce, kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika (if using). Gently mix with your hands or a spoon until just combined — do not overwork the meat, or patties will become tough.

Form patty shells

Divide the seasoned meat into four equal portions (about 4 ounces each). Flatten two portions into 4-inch rounds about 1/2 inch thick; these will be the bottom shells. Flatten the other two portions slightly thinner; these will be the top shells. Keep edges neat.

Add cheese

Divide the shredded cheddar (and optionally, a slice of American cut to fit) between the two bottom shells, placing the cheese in the center but leaving a 1/2-inch border all around to create a seal.

Seal patties

Place a top shell over each cheese-topped bottom shell. Press the edges of the meat together firmly all around to completely enclose the cheese. Smooth and pinch seams to form a tight seal so cheese does not escape while cooking. Gently flatten to an even thickness (~3/4 inch).

Rest

Transfer sealed patties to a plate and chill in the refrigerator for 10–15 minutes to help them keep their shape while cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer.

Carefully place chilled sealed patties in the hot skillet, seam-side down first. Cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook the other side 3–4 minutes. Reduce heat to medium, cover the pan with a lid for 1–2 minutes to ensure cheese inside melts fully (internal temp should reach 160°F / 71°C). Avoid prolonged cooking to keep patties juicy.

If using a grill: preheat to medium-high (around 400°F / 200°C). Grill patties 3–4 minutes per side, then move to indirect heat with a closed lid for 1–2 minutes until cheese is melted and internal temp reaches 160°F / 71°C.

Once done, transfer patties to a plate and tent loosely with foil. Rest for 3–5 minutes — this helps redistribute juices and prevents scalding from molten cheese when biting.

While patties rest, spread softened butter on cut sides of the buns. Toast buttered sides in a clean skillet or on the grill over medium heat until golden, about 1–2 minutes.

Mix mayonnaise and mustard in a small bowl; spread on bottom and top buns as desired.

Assemble each Juicy Lucy: place a lettuce leaf on the bottom bun, add the rested cheese-stuffed patty, top with tomato slice, red onion slices, and pickles. Cap with the top bun and serve immediately.