Double-Stacked Juicy Lucy Burgers

Ian Knauer for Cooking Channel
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 servings
LEVEL: Intermediate


  • 1 (8-ounce) block sharp Cheddar cheese
  • 8 slices bacon
  • 3 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 2 tablespoons reserved bacon fat or oil
  • 4 hamburger rolls, split
  • Lettuce leaves, for serving
  • Tomato slices, for serving
  • Onion slices, for serving
  • Ketchup, for serving
  • Mustard, for serving
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      1. Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices. Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat.

      2. Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty. Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper.
      3. Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium.
      4. Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.

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