Hamburger Surprise

The surprise is molten cheddar hiding inside the burger. Two thin patties sealed around a slice of cheese create a stuffed hamburger that oozes when you bite through it. It’s the original Juicy Lucy concept, simple as can be.

Make the patties thin. If the meat is too thick, the outside overcooks before the cheese in the center has time to melt. Two thin patties with a single slice of cheddar between them is the right ratio.

Sealing the edges is the most important step. Pinch the two patties together all the way around with no gaps. Any opening lets the melted cheese escape onto the grill or pan instead of staying inside where it belongs.

These freeze beautifully. Stack them with parchment between each patty and pull one out whenever you want a stuffed burger without the assembly hassle.

Kitchen Tips

• Keep the cheese slice slightly smaller than the patty so it sits inside the edges, not right at the seal where it can leak.
• Don’t press the burger while cooking. Pressing squeezes the cheese out and dries the meat.
• Let the cooked burger rest for 2 minutes before biting in. The molten cheese inside is extremely hot and will burn your mouth.
• Cook from frozen without thawing. Add a couple extra minutes per side.

Variations

• Pepper jack stuffed: Use pepper jack cheese instead of cheddar for a spicy, melty center.
• Blue cheese burger: Stuff with crumbled blue cheese for a bold, steakhouse-style flavor.
• Pizza burger: Add a small spoonful of pizza sauce and a piece of mozzarella inside the patty.