Once the warm weather arrives, I know we’ll find ourselves busting out the grill pretty much every night – especially when we’re craving burgers! I love burgers for dinner because they’re simple enough for a weeknight, but still have that magical effect of making the meal feel fun and special. This recipe can be made on the grill – if you’re lucky enough to be somewhere where the weather welcomes that sort of thing – or in a skillet right on your very own stove top. We used the skillet method. It works!
These burgers are spiked with sriracha and stuffed with cheddar cheese – a spicy little twist on the traditional Jucy Lucy.
Oh, wait. Y’all know what a Jucy Lucy is… right? If not, Wikipedia has a very detailed definition describing its origin and such. But basically, it’s a cheeseburger with the cheese inside the burger, rather than on top. That’s right – it’s inside the burger! Just be careful when taking that first bite – oozing cheese… it’s going to happen! Embrace it 😉
You can also top these with an egg if that’s your thing! I did, and it was SO good.
Sriracha and Cheddar “Juicy Lucy” Burgers
- 1 pound ground beef
- 1 teaspoon worcestershire sauce
- 1 tablespoon sriracha
- Salt and pepper
- 2 teaspoons garlic powder
- 1/4 cup fresh cilantro, chopped
- 4 slices cheddar cheese
- 1 tablespoon butter
- Fried eggs, optional
- 2 hamburger buns, toasted
- In a large bowl combine ground beef, worcestershire sauce, sriracha, salt, pepper, garlic powder, and cilantro. Using your hands mix until well combined. Divide the meat in 4 balls, then mold each ball into a large patty - the patty should be a little larger than a slice of cheese.
- Break each slice of cheese in 4 pieces, then place them in two piles with 8 pieces each. Place the stack of cheese in the center of one patty, then carefully place another patty on top of it, sealing the edges VERY tightly. I did this by just pinching them together, but make sure they're really sealed or you'll loose all your cheese while they're cooking. And that would be sad! Repeat process for second burger.
- Heat butter in a large skillet over medium heat. Once hot, add the burgers and cook for 4 minutes on each side (this will give you a medium-cooked burger, adjust cooking time according to your doneness preference).
- Once the burgers are cooked, carefully place them on the toasted buns, and top with an egg if using. Serve at once!
*I make these burgers regularly and updated the photos 1/20/2015
My son and I each took down this 1/2 pound behemoth! Delicious! Great burger!!
That’s AWESOME, Tony! I need to make these again soon 🙂
Laura @ Laura's Culinary Adventures says
Drool! I need to note this recipe and make this yummy burger for my next barbecue. A spicy burger with a runny egg: amazing!
Christine @ Cooking with Cakes says
sriracha + runny yolk + cheddar cheese + a freakin burger?! just be my best friend already, would ya?
Oh what I wouldn’t give for a grill come summer…I’m just going to have to invite myself over for dinner at your place! 😛 I’m super in love with the fact that there is cheese IN THESE BURGERS. Genius idea.
I’m so excited to have a summer of homemade burgers this year – absolutely cannot wait to stuff them full of cheesey goodness like these are!
Helen @ Scrummy Lane says
Ooh, yum! Making my own burgers is one of those things I always say I’ll get around to doing and never do. So this is a great reminder …. especially these beautiful spicy ones with the cheese inside! Will pin for later – thank you!
Tieghan Gerard says
Love, love, love these burgers! Especially that egg!