Juicy Lucy Ranch Burgers
I can’t believe it’s already heading to the end of June! While a lot of kids got out for summer at least a few weeks ago, our summer just started this week! Maddie is already bored and complaining. Is it fall yet?
We’ve got a fun summer planned with family visiting us, swim lessons, gymnastics, and of course, Disneyland trips.
I made these Juicy Lucy Ranch Burgers over Memorial Day weekend and they were a definite hit and would be most perfect for the 4th coming up in a couple of weeks!
Seeing as these are stuffed burgers, they are pretty thick. I wasn’t sure I’d like them to be honest as I don’t usually like really thick burgers, but with all the cheese in the middle, I actually didn’t mind the thickness of these.
If you have never made a stuffed burger, they can be a little tricky in regards to keeping the cheese from leaking out. When you are assembling the burgers, make sure you really go around the entire burger and seal them together as tightly as you can. My second tip is not to play with them too much while they are cooking. I didn’t add any breadcrumbs or eggs to these and while I had no issues with them falling apart, the more you flip them around while cooking, the greater the chances are that they may start to break apart and/or that the cheese will leak out. So, try to not overflip them!
The cook time for these is also a bit longer than a regular burger on the grill since they are thicker. I cooked these for about 12 minutes. I do have to say that I do NOT like rare meat so I prefer my burgers well-done (Yeah yeah, how could I be one of those people? Blah blah blah). If you prefer your burgers to be less done, than try cooking these for 9-10 minutes instead.
Serving Size: 1
Amount Per Serving: Calories: 656 Total Fat: 43g Saturated Fat: 19g Trans Fat: 2g Unsaturated Fat: 18g Cholesterol: 196mg Sodium: 1564mg Carbohydrates: 12g Fiber: 1g Sugar: 3g Protein: 60g