Smoked Burgers - The Gourmet Juicy Lucy

Smoked Burgers - A Juicy Lucy Recipe You Have to Try

Slowly but surely, I'm convincing my wife that everything really does taste better on the smoker. Her latest challenge, "burgers always turn out dry when you cook them on the smoker". Enter the Juicy Lucy Recipe.

Now you and I know that statement isn't true. Smoked Burgers are NOT dry! I just had to prove her wrong.

I decided we were going to make Blue Cheese Stuffed Burgers with my Juicy Lucy Recipe.

The result? The most delicious, melt in your mouth, tastebud explosion with every bite burger, I've ever had. Even better? My wife agreed.

These burgers truly will make you a star at the next family BBQ.

Looking for something different? Check out my bacon wrapped meatball.

Looking for something a little more simple? These Smoked Burgers hit the spot EVERY TIME.

Blue Cheese Stuffed Burgers

Juicy Lucy Recipe Filling

Bacon

First, cook a pound of bacon on the Traeger or your smoker of choice. If you haven't cooked bacon on your pellet grill, you're missing out. I like to glaze my bacon with some maple syrup, and then sprinkle it with brown sugar. The bacon goes on the smoker for about two hours at 225 degrees. Make sure you're not hungry when you make the bacon. It's easy to eat all of it in one sitting!

Onion

After you put the bacon on the Traeger or smoker of choice, dice up half an onion. Cook it over medium heat for about 15 minutes in a tablespoon of garlic infused olive oil. When the onion starts to brown a little, remove it from the heat and place it in a container. You want all the ingredients for these burgers to be cold, so place the onions in the fridge while the bacon finishes cooking.

Don't Eat All the Bacon

When the bacon was done I ate half of it, and then placed the rest in the refrigerator. It's a weakness, and I have a problem. Don't judge me.

Once the onions and bacon are chilled remove them from the fridge, along with the blue cheese crumbles, and shredded white cheddar.

In a large bowl, add the onions (about ½ a cup), 2 slices of crumbled bacon, 2 Tablespoons of blue cheese crumbles, and 2 tablespoons of shredded organic white cheddar cheese. Mix it all together with a wooden spoon.

The Burger

In a second large bowl, put one pound of 85/15 ground beef, and 1 egg. Use your hands to mix everything together. If you have nitrite gloves, use them. The burger mixture should be wet.

Line a cookie sheet with foil, and then make 8 equally sized balls using all of the ground beef.

Blue Cheese Stuffed Burgers - My Juicy Lucy Recipe

Flatten one of the balls until it's a patty about ¼" in thickness. I recommend using a hamburger press here. The hamburger press makes this process super simple.

Place about 2 tablespoons of the blue cheese mixture on top. Be sure to keep the mixture away from the edges. Flatten another hamburger ball into a patty and place on top of the mixture. Carefully press down the edge of the top patty into the bottom, eliminating the seam.

Repeat this process for the other three burgers, and then wrap each burger individually in saran wrap, and place in the fridge.

Time to Cook

Chill the burgers in the fridge for about 4 hours. When you're ready to smoke, turn your grill on and get it up to 225 degrees. When the pellet grill gets up to temp remove the burgers from the fridge and place each one of them on the grill grate. Let them smoke at 225 until the internal temp hits 130 degrees. This will take about 60 to 90 minutes.

When the burgers get to 130 pull them from the grill and turn up the heat to high.  Put the burgers back on the grill when the temp has peaked. They'll shoot up in temp fast, about 5 more minutes is all it should take for the internal temp to get to 165. When that temp hits 155 add a slice of cheese and let it melt while the burgers finish.

These Blue Cheese Stuffed Burgers Are Amazing

I LOVE THIS SMOKED JUICY LUCY RECIPE

While I was making these burgers I could tell they were going to be tasty. I was a little concerned with how thin the hamburger patties I made were, but that turned out not to be an issue. This Juicy Lucy Recipe creates a hamburger that is moist and flavorful with every bite. In fact, I ate mine without condiments or a bun!

Do yourself a favor. Buy some Hamburger and the rest of the ingredients for this Juicy Lucy Recipe. Your family will thank you.

Print Pin

4.60 from 32 votes

Blue Cheese Stuffed Burgers AKA Gourmet Juicy Lucy

These are the best burgers I've ever had. Seriously. No Joke. THE BEST EVER. They're the Michael Jordan of hamburgers. Don't even try telling me Lebron is better than Jordan either. He's not.

Cuisine American

Keyword bbq, burger, cheese stuffed burgers, cheeseburger, juicy lucy

Prep Time 2 hours hours 30 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 30 minutes minutes

Servings 4

Calories 420kcal

Author Nick

Ingredients

Filling

• 1 pound Bacon
• ½ Yellow Onion
• 1 tbsp Olive Oil Garlic Infused
• 2 tbsp Blue Cheese crumbles
• 2 tbsp White Cheddar Cheese shredded

Burger Patties

• 1 lb 85/15 ground beef
• 1 Egg
• 4 slices American Cheese sliced
• 1 tsp Salt
• 1 tsp Pepper

Instructions

• Cook the bacon on your smoker. If you haven't cooked bacon on your pellet grill, you're missing out. I like to glaze my bacon with some maple syrup, and then sprinkle it with brown sugar. The bacon goes on the smoker for about two hours at 225 degrees. Make sure you're not hungry when you make the bacon. It's easy to eat all of it in one sitting!
• After you put the bacon on the Traeger, dice half an onion. 
• Cook the onion over medium heat for about 15 minutes in a tablespoon of garlic infused olive oil. When the onion starts to brown, remove it from the heat and place it in a container. You want all of the ingredients for these juicy lucy's to be cold. Place the onions in the fridge while the bacon finishes cooking
• When the bacon is done dice it, and place in the refrigerator.
• Once the onions and bacon are chilled remove them from the fridge, along with the blue cheese crumbles, and shredded white cheddar.
• In a large bowl, combine the onions, crumbled bacon, blue cheese crumbles, and shredded white cheddar cheese. 
• In a second large bowl, combine your burger, and egg. Add salt and pepper too. Combine with your hands. The burger mixture should be wet.
• Line a cookie sheet with foil, and then make 8 equally sized balls using all of the burger.
• Flatten one of the balls until it's a patty about ¼" in thickness. Place about 2 tablespoons of the blue cheese mixture on top. Be sure to keep the mixture away from the edges. Flatten another hamburger ball into a patty and place on top of the mixture. Carefully press down the edge of the top patty into the bottom, eliminating the seam.
• Repeat this process for the other three burgers, and then wrap each burger individually in saran wrap, and place in the fridge for an hour.
• When you're ready to cook, get your smoker set up to cook at 225 degrees, and then place the burgers directly on the grill grate. Let it smoke until the internal temp hits 130.
• When the internal temp hits 130 remove the burgers from the grill, and increase the temp to high. Put the burgers back on the grill and let them cook until the internal temp hits 165. (about 5 more minutes)

Notes

While I was making these burgers I could tell they were going to be tasty. I was a little concerned with how thin the hamburger patties were, but that turned out not to be an issue. These burgers were moist and flavorful with every bite. In fact, I ate mine without condiments or a bun!

Use a quality thermometer to check the temp of the burgers before you pull them from the grill. I like the internal temp of my juicy lucy's to be 165 degrees.