Inside-Out Cheeseburgers

Sure, I could grind my own short ribs, or get the meat from my local high end butcher, BUT For a quick and easy Tusday night treat with 80/20 beef from Whole Foods, these were delicious. No problems with meat being overworked for the 15 seconds it took to incorporate the cheese. Served w/grilled jalepenos and kimchi. Will definitely make again

Used 5 oz. If meat and two oz of Monterey Jack cheese. Very good.

I grilled these today for our 4th of July dinner and they were a huge hit. I used half cheddar and half pepper Jack. Instead of covering the bottom buns with lettuce, I laid slices of American cheese on them as soon as they came off the griddle. This is NOT a Jucy Lucy as stated previously. A Jucy Lucy is made by sealing a slice of cheese between two burger patties so that after cooking when you take a bite, molten cheese oozes out of the middle. (And yes, "Jucy" is spelled correctly.)

Agree with others, a bad Juicy Lucy. This recipe did not work for me: burgers are too thick and couldn’t reach desired internal temp in the given time and outside got absolutely burnt.

This is a terrible burger recipe. When you mix the cheese into the beef, the burger falls apart as you grill it because the cheese melts. Bits of cheese and beef fell between the grates and causes lots of flare-ups and smoke. Won’t make this ever again, will find a more traditional cheese burger recipe or a Juicy Lucy recipe. The burger tasted fine but that’s because I bought good beef and good cheese. This recipe is all about process and execution and it gets one star for a ridiculous concept.

Just read this and then tried it. The cheese was half American and half sharp cheddar. The burgers were small enough to almost fit on a King's Hawaiian slider bun which was toasted in olive oil in a skillet. Black pepper on the outside of the patties and then into the same skillet. Cooked until thoroughly done on the outside and the American cheese was oozing out which is a good indication that the interior is done. Bun, mayo, romaine lettuce, burger, sliced shallots, bun. Fabulous!

I dice up bacon and mix it in with the beef. Fat helps to keep the burger juicy

Those of you who are wondering why the NYT Cooking didn’t acknowledge the Juicy Lucy version of this cheesy burger concept might just go back to the homepage and find this, including the dualing bar creator’s’ acknowledgment. https://cooking.nytimes.com/recipes/1020256-juicy-lucy-burger?smid=ck-recipe-iOS-share

I probably need to clean my grill, but this recipe was flare up central and the cheese quantity was too much.

I liked this.

Great with chopped onions in it as well.

I grind my own meat with an added strip of bacon or two to get the fat content up. I grind with the medium plate. Over ground meat is slimy and ends up dry.

Burgers are just plain fun and delicious. You can do so many things with them. Try and recreate well known burgers or get creative and put whatever ingredients or toppings you want on them. Unless you like burgers well done, avoid the 160 recommended in this article. If you like medium rare burgers, I recommend you grind your fresh own meat. Enjoy! Medium-rare: 130° to 135° Medium: 140° to 145° Medium-well: 150° to 155

I like the idea about the cheese, but I would never, ever cook a burger or any other beef to 160 degrees. It’s never been a problem. Perhaps the FDA guidelines were written by their legal department.