Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses--Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high or preheat the broiler.

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  • Combine Cheddar and Gruyere in a small bowl.

  • Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

  • To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Tips

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

264 calories; protein 26.3g; carbohydrates 1.3g; dietary fiber 0.3g; sugars 0.4g; fat 16.1g; saturated fat 7.3g; cholesterol 88.7mg; vitamin a iu 459.9IU; vitamin c 0.7mg; folate 7.8mcg; calcium 139.1mg; iron 2.9mg; magnesium 25.9mg; potassium 405.4mg; sodium 211mg; thiamin 0.1mg; added sugar 3g.
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Reviews (21)

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21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
These were delicious! My family raved about them. I used shredded Mexican cheese instead of Gruyere (it was what I had) and they were quite yummy. Keep it coming. Lucretia Pensacola FL Read More
Rating: 5 stars
10/31/2011
As any true Minneapolis citizen knows this is called a Juicy Lucies. You can put whatever cheese you want in them and top them with all sorts of wonderful things. I love the other reader's comments about using ground turkey and am totally going to try it! Let your creative juices flow with the Juicy Lucies. The options are endless! mncook Minneapolis MN Read More
Rating: 5 stars
10/31/2011
I loved these. I would have never thought of adding paprika to a hamburger recipe. I will add salt next time though...it really needs it. Laura San Antonio TX Read More
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Rating: 5 stars
10/30/2011
Wonderful! I used a smoked gouda/cheddar combo and smoked paprika (what I had) and it was sooo delicious! Next time will try with the bacon someone recommended. Also love the idea of making these as meatballs for a party - Genius!:) Keep 'em coming EW! Read More
Rating: 4 stars
07/29/2012
Had this for dinner tonight and really enjoyed it. Read More
Rating: 5 stars
10/31/2011
It was great! My kids loved it too. Anonymous SC Read More
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Rating: 5 stars
10/30/2011
The idea is sound but the flavor was just so/so. I am normally make hamburgers using the recipe from America's test kitchen. That meat mixture with the cheese inside would be amazing. Will try that next time. But I did receive raves from my son who couldn't believe I managed to put the cheese in the middle! Read More
Rating: 5 stars
10/31/2011
This was terrifically good! I added 1/4 t. salt to the mix because no salt made me nervous. Worcestershire and paprika... who knew? Anyway this is going to be the standard grilled hamburger for get-togethers from now on. Thank you! Anonymous Alamo CA Read More
Rating: 5 stars
10/31/2011
I made this the other night and it just tasted okay. It needs more flavor. MO Read More
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