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Juicy Lucy Burger

Juicy Lucy Burger with Maple Bacon

Juicy Lucy Burger - our version is stuffed with cheddar cheese, seasoned with a BBQ dry rub and topped with homemade uncured Maple pork belly bacon. This is one incredible burger!
Course BBQ/Grilling
Cuisine North American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 large burgers
Author Barry C. Parsons


  • 2 lbs coarsely ground beef chuck
  • 6 ounces cheddar cheese
  • Smokin Summer Spice Dry Rub
  • Homemade Maple Bacon or good smoked bacon
  • 4 kaiser rolls or soft burger buns
  • fresh sliced tomatoes
  • leaves fresh lettuce


  1. Weigh all the beef onto 4 ounce portions at the beginning and flatten them to about a 5 inch disk between two pieces of plastic wrap.
  2. Cut the cheese into about a 3x3 inch shape and place in the centre of four of the flattened patties.
  3. Cover the cheese with the other 4 patties, ensuring that no air is trapped around the cheese. Pinch the edges of the patties together all around the perimeter, blending the two meat portions together as much as possible. Lay the cheese filled patties on a flat surface and shape by hand into an even thickness. The parties should still be 4 1/4 to 5 inches in diameter wen fully formed.
  4. Very lightly season with salt before dusting each patty well with the Summer Spice rub. (There is a little salt in the rub, so don't overdo the salt seasoning.)
  5. Grill on medium to medium low heat for about 4-5 minutes per side.
  6. Pierce a 1 inch slit in the top of the cooked burger before serving. (See Note)
  7. Serve on toasted Kaiser Rolls with the maple bacon, tomatoes and lettuce.

Recipe Notes

One word of warning: It is ALWAYS advisable to cut a slit in the top of the burger when cooked before serving. This will release the pressure inside the cheese pocket so that it doesn't burst open. That cheese can get pretty hot in there.