Recipe: Juicy Lucy Turkey Burgers

updated Jan 29, 2020
summer
Juicy Lucy Turkey Burgers
The Juicy Lucy — a thin burger with an oozing cheese filling — is beloved in Minneapolis, where two rival bars claim to have “invented” it.

Serves4

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(Image credit: Kimberley Hasselbrink)

The Juicy Lucy — a thin burger with an oozing cheese filling — is beloved in Minneapolis, where two rival bars claim to have “invented” it. They are ideally suited to be made with lean ground turkey, because a Juicy Lucy is always served well-done. Just be sure to serve it with plenty of napkins!

(Image credit: Kimberley Hasselbrink)

When using reduced-fat cheese, it is important to use a brand that melts well. My favorite is Kerrygold. Serve with classic condiments: ketchup, mustard, and mayonnaise.

Serve this meal with:

Tester’s Notes

I didn’t discover the joys of Juicy Lucy burgers until just a few years ago, but they’re one of my favorite retro burgers. I mean, who doesn’t like a burger with a hidden pocket of cheese inside? In this version, the Worcestershire sauce and mustard add both flavor and moisture to the ground turkey, and the burger is a great, lightened-up version of the original.

When shaping the patties, dampen your hands with water to keep the meat from sticking to them, and I found a flat spatula helpful for moving the patties around when you’re ready to cook.

Christine, July 2015

Juicy Lucy Turkey Burgers

The Juicy Lucy — a thin burger with an oozing cheese filling — is beloved in Minneapolis, where two rival bars claim to have “invented” it.

Serves 4

Nutritional Info

Ingredients

  • 1 1/4 pounds

    93% lean ground turkey

  • 1 teaspoon

    Worcestershire sauce

  • 1 teaspoon

    brown mustard

  • 1/2 teaspoon

    salt

  • 1/4 teaspoon

    black pepper

  • 4 ounces

    reduced fat cheddar cheese, shredded

  • 4

    hamburger buns, toasted

  • 12

    pickle slices, optional

Instructions

  1. Combine the turkey, Worcestershire sauce, mustard, salt, and pepper in a bowl, and divide into 8 even piles. Form each into a thin 3-inch-wide patty.

  2. Set aside about a quarter of the cheese. Equally divide the remaining cheese and place on top of four of the patties, leaving a half-inch ring around the perimeter clear. Place a second patty over the cheese and pinch the sides together to form a tight seal. Reshape the patties as needed to make them a nice even thickness. Gently press the top center of each to indent it slightly, but be sure to not expose any of the cheese filling.

  3. Brush a nonstick skillet lightly with oil and heat over medium-high. Add the patties and cook until browned on the underside, 4 to 5 minutes. Flip the burgers and top with the reserved cheese; cook another 2 to 3 minutes until cooked through.

  4. Place the burgers on the buns, top with the pickles (if desired), and serve.