Past Recipes
Juicy Lucy Burgers

Juicy Lucy Burgers with Cheddar and Honey Mustard Slaw

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Recipe Details


The debate about who invented the Juicy Lucy burger is quite contentious (as is the identity of Lucy—who is she?). We do know this to be true, though: This decadent burger with a molten cheese core hails from Minnesota, and it’s quickly becoming a favorite. We stuff our version with gooey Cheddar, which keeps the burgers extra tender as they sear. Plus, the surprise cheese pull when you take a bite is pretty hard to beat. 


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 780
  • Protein 46g
  • Total Carb 57g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    English cucumber
  • sliced dill pickles
    1/4 cup
    sliced dill pickles
  • jar ketchup
    jar ketchup
  • smoked paprika
    1/2 teaspoon
    smoked paprika
  • Dijon mustard
    2 packets
    Dijon mustard
  • apple cider vinegar
    2 tablespoons
    apple cider vinegar
  • whole-grain mustard
    1 1/2 tablespoon
    whole-grain mustard
  • honey
    1 packet
  • ground beef
    12 ounces
    ground beef
  • shredded Cheddar cheese
    2 ounces
    shredded Cheddar cheese
  • potato buns
    potato buns
  • shredded carrots
    1/4 cup
    shredded carrots
  • shredded red cabbage
    1/4 cup
    shredded red cabbage
  • shredded green cabbage
    1/2 cup
    shredded green cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan with lid

Cooking Steps

  1. Prepare ingredients and make sauce

    Prepare ingredients and make sauce

    Rinse cucumber and halve lengthwise; scoop out seeds with a spoon, then cut crosswise into 1-inch half-moons. Roughly chop pickles and place in a small bowl, along with ketchup, smoked paprika, 1 packet Dijon mustard, and 1 tablespoon apple cider vinegar (save remainder for the next step). Stir to thoroughly combine, then set burger sauce aside until Step 6.

  2. Make honey mustard slaw

    Make honey mustard slaw

    In a large bowl, stir together whole-grain mustard, honey, remaining Dijon mustard, and remaining apple cider vinegar, then add slaw mix and cucumber and toss to thoroughly coat. Set honey mustard slaw aside until ready to serve.

  3. Form Juicy Lucy burgers

    Form Juicy Lucy burgers

    Pat beef dry with paper towel and place in a medium bowl, then season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 4 equal patties, about ½ inch thick and 4 inches wide. Top 2 patties with Cheddar cheese, dividing evenly and leaving a ½-inch border, then place remaining patties on top of cheese, pinching edges together to seal to create 2 cheese-stuffed burgers.

  4. Toast buns

    Toast buns

    Slice buns open horizontally, if they arrived whole. Arrange buns cut-side down in a large nonstick pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates, reserving pan for the next step.

  5. Cook Juicy Lucy burgers

    Cook Juicy Lucy burgers

    Heat 1 teaspoon olive oil in pan from buns over medium-high heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing for 2 minutes, then cover pan and cook until burgers are browned and medium rare and cheese centers are melted, 2 minutes more. Transfer burgers to a plate.

  6. Plate Juicy Lucy burgers

    Plate Juicy Lucy burgers

    Let burgers rest slightly, 2-3 minutes (the cheese inside will be hot!). Then, top bun bottoms with Juicy Lucy burgers, then burger sauce. Finish with bun tops. Serve with honey mustard slaw and dig in! 

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