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.
Servings 4
Calories 420kcal
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 Snake River Farms 85/15 Hamburger
- 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 Snake River Farms 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.
Nutrition
Calories: 420kcal