The Juicy Lucy Cowgirl Cheeseburger is the juiciest of burgers with a cheese-stuffed patty and a Texas twist!
What is a Juice Lucy Burger?
The Juicy Lucy, or sometimes Jucy Lucy (which we do not condone in any way), was said to have been invented in a bar in Minneapolis, Minnesota. The original version is a reverse cheeseburger, typically with American cheese stuffed inside a burger patty. Doing this allows the cheese to get super molten and melty without losing any of the juices and oils that come out of it. The result is an incredibly juicy burger patty with all the perks of a cheeseburger. It’s really quite brilliant, so we couldn’t resist combining this with our favorite burger: The Cowboy Burger.
The Juicy Lucy Burger’s gone country!
When we cook burgers, 80% of the time they are Cowboy Burgers, which is the name we use for a burger that consists of a combo of ground beef, breakfast sausage, and usually some hot peppers, serranos or jalapeños. We aren’t sure where this burger originated, or if this is an original from Mark, but it’s a killer combo that elevates the burger to another level.
The love story of a southern boy, the Cowboy Burger, and his Midwestern sweetheart, Juicy Lucy, seems like a Disney fairytale in all our foodie dreams. And their love child, the Juicy Lucy Cowgirl Cheeseburger, was born one hot summer day in Texas!
What cheese should I use?
Whatever your cheesy heart desires! But we prefer cheddar, muenster or American in our Juicy Lucy Cowgirl Burger. American is typically the best for melting and giving this a nice gooey center, but for flavor, we combine cheddar and muenster. Although, we believe this is very versatile and most cheese will work depending on the flavor profile you are going for.
Can I use different meat?
Sure! Go for it, and let us know how it turns out! We recommend adding breakfast sausage seasoned meats or adding some breakfast sausage seasoning (e.g., sage, paprika, black pepper, thyme, cayenne, salt) in to stay in line with the Cowboy Burger flavors, but you do you. You can even use Impossible Burger meat and vegan cheese if you are into that life.
How do you cook the Juicy Lucy Cowgirl Cheeseburger?
Grilling is the best way to make these burgers, preferably outside on a nice sunny Summer day. If you aren’t into grilling, or live in a place where grilling in the dead of winter is not ever a good idea, you can easily make these inside using a grill pan, cast iron skillet, or nonstick skillet.
If you plan to grill these outdoors, we highly recommend you also make some Stuffed Poblanos to go with them, especially if you are all about that cheese!
What about the buns?
We decided on homemade Potato Sourdough Buns for these because they are super soft, yet maintain their integrity when exposed to the juices of this burger. But if you are not sourdough obsessed like us and want to just buy your buns, splurge a bit on a higher quality bun since this patty is big and juicy and no one eats a burger with a fork!
If you give this burger a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!
Check out some of our other popular recipes:
- Homemade Garlic Fries
- Grilled Romaine and Pear Steakhouse Salad
- Crunchy Chicken with White Wine Lemon Butter Sauce
- Chili Cheese Burgers
Juicy Lucy Cowgirl Cheeseburger
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy4
servings10
minutes6
minutes16
minutesThe love child of the Juicy Lucy and Cowboy Burger, this Juicy Lucy Cowgirl Cheeseburger is the juiciest with a cheese-stuffed patty and a Texas twist!
Ingredients
2 lbs Ground Beef
1 lb Ground Breakfast Sausage
½ cup chopped onion
½ cup chopped bell pepper
1 serrano pepper, chopped fine
1 egg
1 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 lb chopped medium cheddar cheese
1 lb chopped muenster cheese
Directions
- Mix the burger ingredients (everything except the cheese) with your hands and form 4 ounce balls. Press the balls flat into burger patties – two at a time. On one patty put some of each type of cheese – a bit more than you would put on top of a regular cheeseburger.
- Put the other patty on top of the cheese and crimp the patty and work it until you have a nice fat burger. Ensure the edges are “welded” together with a tight seal or the cheese will seep out on the grill and you will have a failure.
- Put a little salt and pepper on the outside of the burger and cook over medium heat until burgers are done (about 3-4 minutes per side for medium-well).
- Let rest for a few moments before eating as the cheese will be molten lava hot!
