Juicy Lucys are stuffed turkey cheeseburgers where melted cheese is sealed inside the patty instead of on top, creating a gooey, juicy center. These grilled 93% lean ground turkey burgers stay moist and are easier to make than traditional versions.
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Set grill to medium heat. Clean and oil the grates.
Fold each slice of cheese into quarters to create 4 short stacks.
Divide the ground turkey into 8 equal balls then flatten into 1/4 inch thick patties.
Place a stack of cheese in the center of 4 patties and top with the remaining 4 patties. Pinch the edges to seal, then push the up the sides so they are an even thickness. Season both sides with salt and black pepper.
Place patties and oiled grill and cover, cook about 6 minutes per side over medium heat, or until the center is cooked through. Transfer to buns with toppings and be sure to let it cool before biting into the center so you don't burn your mouth.
Cooked burgers can be refrigerated for up to 3 days; reheat gently on low heat or in a skillet to avoid overcooking. Uncooked assembled patties freeze well for up to 3 months.
grill or skillet · meat thermometer (recommended to confirm doneness)
Part-skim cheddar or 2% American cheese works well; fold slices into quarters so they stay centered when cooking. Avoid soft cheeses that melt too quickly.
Pinch the edges of the patties firmly to seal, then push up the sides to create even thickness. Start with folded cheese stacks and center them carefully before sealing.
Yes, use medium heat for about 6 minutes per side in a non-stick or cast-iron skillet. Cover the skillet to help cook through evenly.
The melted cheese in the center stays extremely hot. Letting it cool for 1-2 minutes prevents mouth burns from the molten cheese.
Yes, assemble and freeze the raw patties on a tray, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes per side.
