Lucy Juicy Burger Recipe
- by Chef David Rose
- Last updated Apr 27, 2023
No, you didn’t read that backwards. While the famous Juicy Lucy deserves a spot in the burger hall of fame all on its own, today we’re making a Lucy Juicy! Stuffed with rich and creamy fontina cheese in the standard Juicy Lucy fashion, we’re leveling up the melty goodness by adding even MORE cheese, topping the patties with an additional slice (plus a whole lot of other tasty yumminess) like a standard cheeseburger. So, anyone you serve this mouthwatering behemoth to is in for the most deliciously surprising bite of their life!
Why We Love This PureGround™ Burger Recipe
We love all burgers, but we’d be lying if we said this twist on a classic wasn’t one of our new favorites! No one can deny the pure joy of biting into a tender, juicy, texture-rich patty packed with oh-so-melty and wonderfully creamy cheese, but what really drives this burger to the top of the charts are the complementary toppings. From crispy and savory bacon and handmade, flavor-packed onion jam to a host of wonderful condiments, salty potato chips, and sweet and crunchy pickles all piled high on a perfectly toasted sesame bun, the only thing this burger is missing is a lifelong spot on your menu!
Tools You’ll Need Before You Start
- 1 Wire Rack
- 1 Sheet Pan
- 1 Large Cast-Iron Pan with Lid
- 1 Medium Pan
How to Make a Lucy Juicy Burger
No matter what toppings and condiments you whip up, you’re only going to achieve true burger perfection when you’re cooking with the very best burgers in the nation and literal steak on a bun: Omaha Steaks PureGround™ Burgers! And for this bun-busting soon-to-be-fave, we’re using Omaha Steaks PureGround™ Delmonico Ribeye Burgers. This crave-worthy burger is crafted from real Omaha Steaks Delmonico Steaks for that buttery, coveted ribeye flavor that delivers an experience you simply can’t find anywhere else. But we’re not stopping there – we’re also loading this Lucy up with cured, smoked, extra-thick Omaha Steaks Applewood Smoked Steak-Cut Bacon to create a savory and crispy bite you’ll never forget!
1. Pepper-In Some Bacony Goodness
Add a savory crunch to your glorious burger with some black pepper bacon that’s nothing to sneeze at – and it all starts with Omaha Steaks Applewood Smoked Steak-Cut Bacon. While your oven preheats to 350 degrees F, cut each smoked, thick-cut bacon slice in half crosswise and then lightly season with strong and sharp coarse cracked black pepper on both sides. Next, place a wire rack on top of a sheet pan and lay the seasoned bacon across the wire rack. Then simply cook the bacon for 15 minutes on one side, flip, and cook an additional 10 minutes until golden-brown savory perfection awaits you!
2. Jam Out With This Onion Spread
This richly flavored burger is next-level epic all on its own, but prepare for a flavor and texture explosion when you add this simple-to-make onion jam, which brings its own complex flavor profile. To craft it, start by adding grapeseed oil and your thinly sliced and mildly sweet Vidalia onion to a pan on medium heat, continuously sautéing for 10 minutes.
Next, add your smooth bourbon, sticky honey, sweet brown sugar, and sour apple cider vinegar and sauté for another 3 minutes until it’s been reduced to 1/3 in volume and has a syrupy consistency. Finally, season with a pinch of salt and pepper and cool to room temperature before assembling your burger!
3. #BurgDifferent With Steak on a Bun
The time has come to experience a burger you can only get from America’s Original Butcher: Omaha Steaks PureGround™ Delmonico Ribeye Burgers. Made from real aged steak trimmings and featuring a handmade texture to rival even your best homemade burger, you’ll be hooked after one bite. To get this beauty going, first thaw them in the refrigerator overnight – or in cold water for 30 minutes if you’re short on time – and then allow them to come to room temperature over 15 to 20 minutes. Next, gently flatten your thawed burgers until they’ve reached about 1/2” thickness and generously season only one side of each patty with salt and pepper, leaving the other side unseasoned (trust us!).
Now it’s time to get acrobatic – flip two of the patties seasoned-side-down and add two slices of rich and creamy fontina cheese to the middle of the patties. Then top the cheese with the other two burger patties seasoned-side-up, pressing along the edges to secure that liquid gold in the center.
Ready to turn up the heat? Add vegetable oil to a large cast-iron pan over medium-high heat and place your stuffed burgers in the pan. Cook for three minutes on one side, then add your creamy butter to the pan, flip the burgers, and butter baste for about 30 seconds before continuing to cook for another two minutes. Next, top each patty with the remaining slices of cheese, add the water to the pan to produce melting steam, cover with a lid, and cook for 30-45 more seconds to achieve ooey-gooey nirvana.
4. Assemble Your Lucy Juicy
Now that all your delicious components are ready, it’s time to build this epic burger! Start by adding your umami-packed mayo to each side of your burger bun and toasting them on medium-high heat in a separate clean pan for about 30-45 seconds, until golden-brown and slightly crispy (not too long though, or you’ll have a burnt bun on your hands!). Now add your acidic ketchup, tangy mustard, and creamy mayonnaise to each side of your buns.
Next, add about 2 spoonfuls of your homemade onion jam to the bottom bun, then top it with three sweet and crunchy pickles, then the melty stuffed burger, and then four of your wonderfully crispy and peppery bacon halves. Finally, add half a handful of your favorite potato chips and finish with the top bun! Grab a napkin ‘cause this one’s a two-hander and dig in!
Lucy Juicy Burger
Black Pepper Bacon
- Coarse cracked black pepper
- 4 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 1 large Vidalia onion cut in half and thinly sliced
- 5 tablespoons grapeseed oil
- 1/4 cup bourbon
- 2 tablespoons honey
- 2 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- Salt and pepper
- 4 Omaha Steaks PureGround™ Delmonico Ribeye Burgers
- 6 slices fontina cheese 1/2” thickness
- Your favorite potato chips
- Salt and pepper
- Bread n’ butter pickles
- 2 sesame seed burger buns
- 6 ounces vegetable oil
- 2 tablespoons butter
- 1/2 cup water
Black Pepper Bacon
- Pre-heat oven to 350 degrees.
- Slice each bacon slice in half crosswise and lightly season with pepper on both sides.
- Place a wire rack on a sheet pan and lay bacon on wire rack.
- Cook bacon for 15 minutes, then flip and cook for an additional 10 minutes until golden brown.
- On medium heat, add grapeseed oil and onions and sauté continuously for 10 minutes.
- Add bourbon, honey, brown sugar, and apple cider vinegar and sauté for another 3 minutes until reduced to 1/3 in volume and syrupy; season with a pinch of salt and pepper and cool to room temperature.
- Thaw burgers in refrigerator overnight, then bring to room temperature on counter for about 15 to 20 minutes.
- Gently flatten burgers out to about 1/2” thickness and generously season only one side of burger patties with salt and pepper, leaving the other side unseasoned.
- Flip two burger patties seasoned side-down and place two slices of fontina cheese in the middle of the patties.
- Top with the other two burger patties seasoned side-up, pressing and sealing the edges to secure the cheese in the center.
- In a large cast-iron pan on medium-high heat, add vegetable oil and cook stuffed burgers 3 minutes on one side.
- Add butter to pan, flip burgers, and butter baste for 30 seconds.
- Continue to cook burgers for two minutes.
- Top each patty with a slice of fontina cheese, add water to pan, and cover with lid; cook for 30 to 45 seconds until cheese is melted.
- Remove burgers from pan.
- Add about 1 tablespoon of mayonnaise to each side of bun and toast on medium-high heat in a clean pan for about 30 to 45 seconds, until golden brown.
- Assembly: Add ketchup, mustard, and mayonnaise to each side of burger buns. Add about 2 spoonfuls of onion jam to bottom bun, then top with three pickles, then the stuffed burger, then four bacon halves, then half a handful of potato chips, and finish with the top bun.
More PureGround™ Burger Recipes and Tips
From classic, extra-juicy tastes to gourmet blends ground by real butchers and using aged-to-perfection Omaha Steak, you’ll find everything you want in a burger right here.