Traditional recipes

Burger and cheese heaven recipe

Burger and cheese heaven recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

A lot of burger. Prepare and serve according to your own personal taste.

1 person made this

IngredientsMakes: 10 burgers

  • 750g mince beef and 300g mince of your choice. I used turkey.
  • 300g mince of your choice (e.g. turkey, pork)
  • 3 eggs
  • 1 to 2 tablespoons herbs of your choice
  • 1 to 2 teaspoons bbq seasoning
  • 1/2 packet stuffing mix
  • 6 to 8 tablespoons grated blend of four different cheeses

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat the oven to 160 C / Gas 2/3.
  2. Combine all the ingredients, except the cheese in a mixing bowl. Use hands to mix together.
  3. Form the meat into round balls (about the size of golf balls), then flatten. Add about a tablespoon of cheese on top of one patty then add the second patty on top then press the edges to seal the cheese inside. Place on a greased baking tray.
  4. Bake in the preheated oven for 30 minutes, or until the cheese inside has melted and the meat is cooked to your taste.
  5. Serve to your taste. We added fried eggs and fried onions and salad all into a massive bap.
  6. Enjoy making your own.

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If you’ve never tasted a cheese stuffed patty burger you really don’t know what you’ve been missing because it truly is a fine piece of heaven on a bun. Bring this piece of heaven to your backyard grill and you’ll have your peoples’ mouths watering and instantly begging you for more…

  • Ground Ribeye Steak
  • Velveeta cheese (or other soft & creamy cheese)
  • A1 Peppercorn Sauce
  • Sweet Jalapeno Peppers (whole)
  • 1 Whole Onion

Juicy Lucy Burger

So… Why exactly is this burger called a “juicy Lucy?” If the name makes you giggle, don’t worry – it makes me smile too! At first, I thought that someone named Lucy must’ve first created this juicy burger, so it was named after her. I mean, that makes the most sense, right? However, after doing a little research, I discovered this burger has a much more entertaining origin to its name.

Apparently, at a place called Matt’s Bar in Minneapolis, this burger was first served to a patron who after taking their first bite said, “that’s one juicy Lucy!” Why that’s the first phrase that came to his mind, we may never know. However, I can see why he said it was juicy! This burger is seriously satisfying and the complete opposite of dried out.

It’s not just the gooey, cheesy center of the burger that makes this recipe so amazing, either. The patty is also seasoned to perfection with the Best Hamburger Seasoning! It’s a super easy way to elevate your burgers even further. So between the homemade seasoning, sharp American cheese filled center, and easy cooking method that ensures a juicy burger, this recipe is a MUST make for your next summertime party!

This version is just a bigger burger inspired by my cheese stuffed sliders from a few years ago!

How to Make It

Divide. Divide the ground beef into 12 equal pieces and shape into patties. (Three smaller patties and three larger patties).

Make it cheesy! Arrange the larger patties on a baking sheet or tray and divide the cheese evenly among the patties placing directly in the center of the burger.

Assemble. Place the smaller patties on top and fold the edges of the bottom patty up over the sides pinching to seal the edges.

Cook and poke. Grill the burgers (or pan fry) bottom side down for 5 minutes and then flip the burgers over. Using a skewer, poke a hole in the top of each burger. This allows the steam to escape and keeps the cheese from busting out of the seams.

Continue cooking. Continue cooking the burgers for an additional 3-4 minutes or until the desired degree of doneness.

Rest. Allow the burgers to rest for 2-3 minutes before serving so you don’t burn yourself on the molten cheese!

Variations to Try

  • For the center of the burger, I love using sharp American cheese because it’s the most authentic for a classic, all-American backyard barbecue burger! Plus, American cheese is usually the gooiest when cooked. However, cheddar cheese is also a delicious alternative. Really, any cheese that you prefer on a normal burger will work in this versatile recipe.
  • If you’re trying to lessen the amount of red meat you’re eating, you could also try making your patties with chicken or turkey ground meat! Just exercise a bit more caution when cooking poultry on the grill. It’s okay if the ground beef is a little undercooked in the middle, but you’ll want to use a meat thermometer to make sure the chicken or turkey is cooked all the way through and safe to eat.
  • Use whatever bun your heart desires for your juicy Lucy burger! Tried and true sesame seed hamburger buns are my go-to, but potato buns or even Brioche Buns would be so tasty too. And when it comes to toppings, go as wild or as tame as you want! That’s the beauty of any burger – you can dress it up however you’d like.

It’s summer, y’all! Celebrate the sunshine with some of my absolute favorite burger recipes.

The Best Burger Recipe for July 4th

Food & Drink

Minneapolis is the home of some very notable things: 10,000 lakes, the Minnesota Twins’ baseball team, the Mall of America, and a debate about a famous cheeseburger with a major twist…

The Jucy Lucy or Juicy Lucy is a burger with a cheesy molten center and this burger practically has a cult following! Minnesotans have long debated on the original creator of this great burger. Whether you say it was Matt’s Bar or the 5-8 Club that invented it, there’s no debating that eating a Juicy Lucy is a delectable, tasty experience.

Take this recipe to your July 4th BBQ and you’ll surely wow the crowd! Here are a couple of important tips before you get started…

1. Let your Jucy Lucy cool off before taking a bite!

This is very important – the volcanic explosion of cheese that will be as tasty as it sounds, also needs some time to cool off before you take a bite. The servers at both the 5-8 Club and Matt’s Bar are very adamant about reminding diners that you MUST let your JL cool off before taking a bite.

2. Use slices of cheese, don’t cut from a block

When the slices are cut and stacked to create the molten center, you get a much more even distribution of cheese with every burger. While testing this recipe, we tried cutting up cubes of cheese from a block but the ratio just didn’t come out as nicely as slices.

3. Don’t be afraid to try new combos!

Whether it’s the classic recipe with American cheese and ground chuck beef, or a new twist like swiss cheese inside a ground turkey based Jucy Lucy, tell us in the comments what your favorite combination is!

4. Use ground chuck

Yes, the fat content in chuck meat tends to be high, but you’re not going to be eating Jucy Lucy’s every night this summer. The fat content in the meat gives the burger a great juicy flavor.

Ingredients (makes 4 servings):

4 slices American cheese (or cheese slices of your choice)
1 1/2 pounds ground chuck (15- 20% fat content preferred)
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
Vegetable or canola oil (for oiling the grill)
Hamburger fixings of your choice: soft buns, sliced pickles, tomatoes, lettuce…


  1. Cut each slice of cheese in half and then half again, forming 4 squares. Stack these squares on top of each other for a little block of cheesy heaven. Set these stacks aside.
  2. Place your chuck meat in a large bowl. Evenly combine salt, garlic powder, Worcestershire sauce and black pepper into meat with your hands.
  3. Divide up the meat into 8 equal portions and place on a clean work surface. Using your fingertips, press 2 portions of the meat into 2 patties, roughly 1/4 inch thick and about 1 inch wider than the size of your hamburger buns.
  4. Place a stack of cheese in the center of 1 of the patties.
  5. Place the second patty over the first. Now the cheese is inside! Pinch the edges to form a tight seal.
  6. Cup the patty with your hands to round out the edges and press on the top to flatten it slightly, forming a thick patty.
  7. Repeat steps 3-6 with the remaining portions of meat and cheese. Transfer these to a plate and refrigerate the uncooked patties until ready to grill.
  8. Heat your grill pan or outdoor grill to medium high. When heated, use tongs to rub the grate with several layers of paper towels dipped in vegetable or canola oil.
  9. Grab the patties from the refrigerator.
  10. Place the patties on the grill and cook undisturbed – DO NOT press down on the patties until the dark grill marks appear on the bottom (after about 3 to 4 minutes of grilling). Carefully flip the patties using a spatula and grill for about 3 to 4 more minutes on that side.
  11. Once you see that there are grill marks on the second side, transfer the patties from the grill to a clean plate to rest. Remember – no cheese burns! So this step is very important!
  12. Place a patty on your favorite hamburger bun (soft buns are best) and add toppings of your choice.

Bon Appétit!

Have you tried out this recipe? Want to share your favorite Jucy Lucy combo? Let us know in the comments!


  • 16oz steak mince formed into two fat discs
  • 1 plain hamburger bun
  • 1 tablespoon mayonnaise
  • A squirt of French’s yellow mustard
  • 2 tablespoon pickle relish
  • A handful of shredded lettuce
  • A handful of chopped onion
  • 2 slices of American cheese
  • butter to spread on the buns
  • Vegetable oil for grilling
  • Salt and pepper


  1. Butter your bun on both half and toast in a pan. This is not done at Fatburger but I like it this way so that&rsquos what I do.
  2. Place the two buns side by side and spread the mayonnaise on the top bun.
  3. Carefully top the mayonnaise with the shredded lettuce. It has to all sit on top.
  4. Now heat your grill or pan so that it is as hot as you can get it.
  5. Place the meat discs on the grill and smash them with a large flat spatula.
  6. Season generously with salt and pepper.
  7. Fry for about two minutes and then flip the patties over.
  8. Season again with salt and pepper and then top each patty with a slice of American cheese.
  9. When the cheese melts down the side of the patties, your burger will be about medium rare.
  10. Place one patty with the cheese side down on the bottom bun. Then top with the other patty, again cheese side down.
  11. Squirt with French's yellow mustard and cover with pickle relish and onions.
  12. Carefully bring the two halves together and enjoy.

I hope you enjoy this homemade Fatburger recipe. If you do try it, please leave a comment. I’d love to hear from you.

How to Make Cheesy Party Burgers

First we’ll start by browning the ground beef. Here’s how I like to do mine. First, I get the pan very, very hot, until it starts to smoke.

Then I add the ground beef, straight from the package, without breaking it up. I let it cook like this for 1-2 minutes over high heat, until the bottom is browned and seared.

Then I flip it over and let the other side brown, for 1-2 minutes. This extra step helps the beef not look “gray” and the sear gives the beef a fabulous flavor. It’s all about the flavor!

When the second side is browned, add the seasonings and onions, then break up the beef with a spatula to finish browning.

Drain off any excess grease, if necessary, then add the garlic and stir to combine until fragrant, about 30 seconds.

Add the drained tomatoes and stir to combine.

Now place the bottom half of the dinner rolls in a 9吉 baking dish that’s been generously coated with nonstick cooking spray.

And 12 slices of cheese. I am using sharp cheddar, but feel free to use your favorite cheese!

Finish off with the top half of the dinner rolls.

Now we’re going to make a fabulous glaze that is going to send these burgers over the top. You’ll need Worcestershire sauce, mustard, butter, brown sugar, and sesame seeds. Because burgers need sesame seeds!

If you’re totally against mustard you can use ketchup here instead. I’m not the hugest fan of mustard and would never willingly put it on my burger, but I like it in this glaze. You’ll never even know it’s there.

Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined.

Then pour it over the burgers. At this point you could cover with foil and keep in the fridge overnight and bake the next day.

When ready to eat, bake at 350 degrees F for 25 minutes.

Gooey. Melty. Cheesy. Toasty.

Total deliciousness in every bite. These Cheesy Party Burgers know how to blow the party up. :)

Keto bacon burger casserole


  • 7 oz. 200 g bacon, diced
  • 1 lb 450 g ground beef or ground turkey
  • 2 2 dill pickle, finely chopped dill pickles, finely chopped
  • 2 (8 oz.) 2 (230 g) tomato, diced tomatoes, diced
  • 1 1 garlic clove, minced garlic cloves, minced (optional)
  • salt and pepper
  • 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese
  • 2 2 egg eggs
  • 1 cup 240 ml heavy whipping cream
  • 2 tbsp 2 tbsp unsweetened tomato sauce

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 4 servings. Please modify as needed.

Want onions with that? Perhaps a thin slice, raw, served as a garnish? An 1/8" (3 mm) thick slice of a medium onion adds about 1g net carbs.

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I was wondering the same thing!

That would be a fun experiment. My concern is that it may turn out too soupy, but I have not tried it in the slow cooker.

How long does this last once cooked and stored in tberware,?

Standard food safety guidelines apply to all of our recipes. Leftovers can be kept in the fridge 3-4 days before the risk of food poisoning begins to rise.

When does the bacon go back in?

You can add it back in with the ground beef in Step 5.

Is there anything else I could use instead of heavy cream? I'm lactose intolerant and this is where I get stuck when trying to make keto recipes. Thanks in advance!!

Some people are able to use coconut cream in place of heavy cream in most recipes!

I baked it for a half hour but it came out soupy. Did i do something wrong?

Depending on the fat content of your ground beef, you may want to drain it off before adding it to the casserole mix.

Subbed mustard for the pickles because I am the only member of my family that can stand pickles.

Made this. Added cauliflower rice - which did bump carbs to 10g -- but still amazing. Also used canned tomatoes in place of regular and used the drained sauce in place of tomato sauce.
Subbed mustard for the pickles because I am the only member of my family that can stand pickles.
Very tasty.

I'm so glad you enjoyed it!

This was really good, I used some really delicious angus beef and mozzarella cheese instead of cheddar cheese as well as well as using only 1 pickle and dicing it. I only ended ap with a little bit of liquid that was more like the amount I would see when a friend or family member would make Sheppards pie when I was younger. I wound if you could turn this into shepherd's pie with rutabaga.

Rutabaga would add a significant amount of carbs. Here is a Keto Shepard's Pie if you'd like to try it.

Hi! Does the calories (kcal) reported on Nutrition data on the meals considers the calories contributed by the Serving?
Kind regards,

All of our carb count and nutrition information always reflects the values per serving.

This was surprisingly good. Tasted just like a cheeseburger without the bun. I drained the bacon on a paper towel before using. There was grease after cooking, but it wasn’t overwhelming. I added fresh lettuce as a topping and that was a good contrast of textures.

I'm so glad you enjoyed this one. It is a family fave here as well. Thanks for sharing!

Made this for the family tonight. I did drain off the grease before adding to the casserole because I knew my family wouldn't eat it if it was swimming in grease. I added mustard on top and that really made it for me. My kids put it in between small burger buns. My husband wanted more bacon.

Who doesn't want more bacon :) Just kidding, but I am so glad they all enjoyed this one!

Can this be frozen? As I’m cooking for one it’s often easier to make 4 servings rather than 2 (especially with buying the ingredients in more manageable amounts).

I followed the comments of draining off the bacon and beef and this turned out amazing. I didnt use butter as i felt it had enough fat. All the flavours worked perfect together! I added a tiny amount of mozzarella to the top after cooking in my containers so that when we reheated them they'd melt and it was perfect

Awesome! My family, especially my teenager loves this one!

The first time I made this I found I didn't like dill pickle in a casserole so on the second try I substituted diced green chiles, yum Ortega burger casserole!

Great idea! Glad you enjoyed it!

This was amazing. I fixed it for the first time tonight and it was easy and so so good. I cooked the hamburger in the bacon grease and after done drained only half off. Everything else I completed as directed and no complaints at all about the amount of grease. For those who had an issue with the amount of grease ("If you are using a none stick skillet this will always be an issue as the grease will not burn off when cooking on higher temperatures") Iron skillet or stainless steal skillet is the best thing to use in my opinion. I let it rest for 15 minutes before cutting into it and it set just perfect. Whom ever came up with this recipe I would like to say "Thank you for your hard work in helping and inspiring us".

This secret Five Guys burger order is a cheese lover’s heaven

This secret Five Guys burger order is a cheese-lovers dream come true!

TikTok user Marissa K, (@marissak2) went viral for her extra-cheesy burger order at Five Guys. The video, which has over 950,000 views, explains the process behind obtaining this cheesy masterpiece. Thankfully, the steps aren’t too complicated. Just order a grilled cheese, add your favorite toppings, and ask for an extra patty. The result is what’s known as a “Patty Melt,” or as we like to call it, the cheesiest burger we’ve ever seen in our lives!

But it’s not just the cheese that gives this burger legendary status. When Five Guys makes grilled cheese, they toast the bun and add a bit of mayo to the outside of the bread, giving the sandwich an extra crunchy layer of flavor. But when you order a regular burger, the buns don’t get that same toasty, creamy treatment. So the Patty Melt is the perfect menu hack that gives diners the best of both worlds.

Marrisa first posted the clip as a response to a video from TikTok user Emmanuel Varlez (@emzvarlez09), who had an insider’s perspective into this cheesy secret. And while nearly a million viewers flocked to see Marrisa’s secret order in action, some users tried to cook up some doubt in the comment section.

“Looks messy and expensive,” said one user. To which Marissa replied, “messy burgers are usually the tastiest.” We definitely agree, and so do the 700 users who liked the comment!

The Patty Melt isn’t the first Five Guys secret menu item to come into the fold. There’s the Presidential Burger, which is a replica of President Barack Obama’s custom Five Guys order, or nacho cheese fries, which are fries with melted cheese on top. And if you want to get even MORE cheesy, you can go for the Double Grilled Cheese Burger, which consists of two burger patties stuffed between two grilled cheese sandwiches.


For Burger Bowl:

1 lb. raw extra-lean ground beef
1/4 tsp. sea salt
¼ tsp. ground black pepper
1 cup sliced onion (approx. 1 medium)
3 cups chopped romaine lettuce
1 cup halved grape tomatoes
1 cup sliced dill pickles
8 slices cooked turkey bacon, chopped
1 cup shredded cheddar cheese

For Special Sauce:

3 Tbsp. mayonnaise (preferably olive oil-based)
2 Tbsp. all-natural ketchup
2 tsp. pickle relish
1 tsp. finely chopped onion
1 pinch sea salt

Special Equipment:

Halloumi and Feta Cheese-On-Cheese Burger Recipe

Pure heaven for veggies and cheese-lovers alike. This burger takes all the best Greek flavours and puts them in a bun.

Serves 4 Total Time 20 mins


  • 200g feta
  • 3 tbsp greek yoghurt
  • 1 tsp dried oregano
  • zest and juice of 1 lemon
  • 2 red peppers, deseeded and cut into 3cm strips
  • 1 tbsp olive oil
  • 2 x 250g packs halloumi, each cut into 8 slices
  • 4 brioche burger buns, sliced open
  • 4 tbsp red pepper pesto
  • 4 handfuls of rocket
  • 1 avocado, sliced
  • 1 red onion, sliced into rings


  1. Prepare the barbecue for cooking. Then, start crumbling the feta into a mixing bowl. Add the yoghurt, oregano, lemon zest and juice and season with black pepper. Mix well to make a thick paste.
  2. Put the pepper strips into a bowl, drizzle with the olive oil and toss to coat. Once the barbecue flames have died down to hot embers, place the strips on the grill. Cook for 2–3 mins each side, until they just start to soften. Remove from the heat and keep to one side.
  3. Pop the buns on the grill cut-side down to lightly toast. Set aside.
  4. Next, cook the halloumi slices on the grill for 2 mins each side, then remove.
  5. To assemble each burger, spread 1 tbsp red pepper pesto on the bottom half of the bun, add a quarter of the pepper strips, then a quarter of the feta mix. Top with four halloumi slices, a handful of rocket, a quarter of the avocado and a couple of rings of red onion, then finally the lid of the bun.

And to drink…

For an alcohol-free option, try this tangy sparkling lemon and ginger drink. Made with apple cider vinegar, it’s sugar free and full of live probiotic cultures.

Hungry for more? Check out more delicious burger recipes here.

Watch the video: CheezIT Cheese Burger, super delicious must try (January 2022).