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.
Juicy Lucy Ranch Burgers
- approx. 2 pounds ground beef (I used 80% fat, but you can use leaner)
- 2 packets ranch seasoning mix (or 6 tablespoons homemade ranch seasoning)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- approx. 6 ounces sharp cheddar cheese, cut into thin squares
- burger spread, ketchup, lettuce, tomato, mustard, etc.
- Add the ground meat to a large mixing bowl. Pour in the ranch seasoning, Worcestershire sauce, and salt. Use your hands to bring the mixture together until well-combined.
- Divide the meat into 4-5 equal portions (depending on how thick you want the burgers to be, I usually make this into 4 burgers as pictured). Then split each portion in half and shape into a patties. Place a slice/square of cheese into the center. Take the other half and place it on top, then use fingers to pinch the sides of the two patties together so the cheese is completely sealed inside of the burger.
- Heat a grill or skillet (if cooking indoors) to medium high heat. Add the burgers to the grill or pan and cook for about 6-7 minutes, flip the burgers gently and continuing to cook for another 5-6 minutes. Remove from the grill or pan and let stand for 5 minutes. Serve on buns with desired burger toppings.