Bacon and Cheese Stuffed Burgers (Jucy Lucy Burgers)

“Jucy Lucy” burgers with a hot cheese and bacon filling in the center.

American cheese singles were a part of my life long before I had a choice in the matter.  My mother raised me on them. We even had a special container designated solely for holding both white and yellow American cheese singles inside. It was then as it is now our go-to cheese for making the best grilled cheese and cheeseburgers.

It’s no secret I come from a family of burger lovers. We love trying out new burger recipes together, some fancy and some not so but the “Jucy Lucy” is one we will always come back to.

For making “Jucy Lucy” burgers American cheese works best for achieving the molten middles. No other cheese can melt into a liquid puddle the way American cheese does.

Crispy pieces of bacon add another layer of flavor and make this a new favorite way to eat bacon cheeseburgers.

The burgers come with a warning! The cheese gets so hot that it can cause burns. Restrain the urge to bite into them immediately and let them rest a few minutes before serving (especially to children).

Bacon and Cheese Stuffed Burgers (Jucy Lucy Burgers)

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 burgers

Bacon and Cheese Stuffed Burgers (Jucy Lucy Burgers)

“Jucy Lucy” burgers with a hot cheese and bacon filling in the center.


1 1/4 pounds ground beef
4 slices American cheese
4 slices bacon, cooked crispy and crumbled
coarse salt and fresh black pepper
4 buns
Your favorite condiments and toppings


  1. Divide beef into 4 equal portions. Form each portion into a tightly packed ball. Working with one ball at a time divide into 2 equal portions. Flatten them into a circle on a cutting board. Fold a slice of cheese in half twice so you have 4 squares of cheese and place in middle of burger. Cover the cheese with bacon crumbles and place the other patty on top so. Crimp the edges together to seal them, the cheese will make a bump on top. Repeat until all 4 burgers are ready. Season the tops with salt and pepper.
  2. Heat a large cast iron or heavy-bottomed skillet over medium heat (alternately you can grill them) and cook burgers over heat 5 minutes on first side (the cheese bump should facing up). Flip the burgers and poke the tops of the burgers with a toothpick to let steam escape. Cook 3-4 minutes. Remove from heat and let burgers rest a few minutes (especially when serving to children) as cheese is molten hot and can cause burns. Serve on buns with the condiments of your choice.


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  1. nightphyre says

    I’ve been doing burgers with cheese in them for 35+ years (and am “known” for my burgers). The big thing I do different is that while the burgers are cooking, I cook strips of onion (LOTS of onion) along with the burgers. With the temperature I cook them on, when the onions are done, the burgers are done (no red meat left). And then have all those lovely cooked (dark brown) onions to pile on top of the pattie. Then mayo (NOT salad dressing), lettuce, tomato and the onions on one side – with a dab of ketchup on the onions – and a sprinkle of salt & pepper on the tomatoes (to perk them up)……then on the bottom bun – Vlasic hamburger dills and ONLY Plochman’s yellow mustard. (I use other mustards – but NOT on this burger) Just some ideas for you fellow foodies to try.

    • Reeni says

      Your burgers sound incredibly delicious! My Dad is also a Plochman’s lover – it’s the only yellow mustard he’ll eat too! But we are Claussen pickle lovers.

  2. Kelly says

    Are you from Minnesota? I only ask because two bars in Minneapolis (near where I am from) claim to be the origin of the burger. 😉 It’s only recently that I’ve even heard of people outside my former state knowing much about them. But it’s worth it because they are delicious.

    The purist/original version is cheese only, but bacon sounds like a fantastic addition.

  3. Chris says

    I like using several gourmet cheeses in and on my burgers BUT my son will only take American cheese slices on his, he is adamant about that. Your Jucy Lucy burgers look fabulous.

  4. Cheese with Noodles says

    Wow, that’s quite the burger! Wouldn’t have thought to put American cheese inside :) I’m actually surprised you like American cheese since you usually go for minimally processed stuff, but sometimes we just love things from our childhood! American cheese and Velveeta usually squick me out but for some reason I prefer American on burgers. It just… goes. We just got a grill on Monday and I’ll be grilling up a storm this summer, these burgers will definitely be added to the list of things to make! Tonight I’m making burgers but they’re a different recipe that uses (of all things) fish sauce. I’ve made them on the stove several times before and they’re amazing! I also have a Jalapeno Popper burger that’s full of cream cheese and jalapenos that I’ll make later, bet you’d like it!

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