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The Juicy Lucy Burger


This intensely savory creation is a classic cheeseburger turned inside out! While Wisconsin claims fame to this iconic cheese-filled burger, many restaurants around the country have crafted their own version of this particularly “juicy” dish. We’ve packed homemade patties with a blend of Jasper Hill’s beloved Alpha Tolman and Cabot Clothbound Cheddar for a sharp, nutty, and supremely melty center, and topped our burger off with a special sauce made with a blend of mayo, ketchup, and crunchy cornichons.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

2 Tbsp. Ketchup

2 Tbsp. Onion, finely grated

1/2 cup Sir Kensington’s Mayonnaise

1 Tbsp. Trois Petits Cochons Cornichons, diced

4 Hamburger buns

2 cups Iceberg lettuce (shredded)

4 McClure’s Garlic Dill Pickles

1/4 lb. Jasper Hill Alpha Tolman (grated)

2 lb. Ground chuck, 80/20 ratio

1/4 lb. Jasper Hill Cabot Clothbound Cheddar (grated)

For the sauce: Dice the cornichons. Finely grate the white onion. Combine all ingredients and set aside.
Cut sixteen pieces of wax paper at roughly 5” by 5”.
Using a kitchen scale, divide meat into eight ¼ lb. balls. If not using a kitchen scale, divide the 2 lbs. of ground chuck by eyeballing eight portions of equal size. Hint: a little larger than the size of a golf ball.
Grate the Alpha Tolman and Cabot Clothbound Cheddar and toss together to mix.
Place a ball of ground beef between two pieces of wax paper and using a grill press or the bottom of a pan, smash to about a ⅓” thickness. Set aside and repeat with remaining balls of ground beef.
Take one disc of ground beef and remove the parchment on top. Take a small handful of cheese, about 2 tablespoons and place in a small mound on top of the ground beef.
Take another disc of ground beef, remove the parchment and place on top of the cheese.
Briefly toast the four buns, interior side-down on the grill. Remove from the heat.
Carefully seal the top and bottom ground beef discs around all sides to make a sort of large ground beef ravioli, pushing out all air and ensuring that there is no tear or opening in the ground beef for cheese to escape. Set aside and repeat with remaining discs of ground beef to make four sealed burgers.
Prepare a charcoal grill with direct heat until the coals are glowing. Liberally oil the grates and place each burger on the grill. Close the lid and allow the burger to char for 3-5 minutes.
Flip the burger and using a toothpick, poke a small hole in the top of the burger to relieve any pressure. Allow the other side to char for about 3 minutes. Remove from the heat and set aside to cool for a few minutes.
Build your burger by placing a handful of shredded Iceberg lettuce on the bottom half of the bun, followed by the burger. Spread a healthy spoonful of special sauce on the top half of the bun and place on the burger. Serve with McClure’s Garlic Dill Pickles and enjoy!

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