Juicy Lucy Hamburger


 (Maryse Chevriere)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


When I was growing up, my mom always made us cheeseburgers with cheese stuffed inside of the burger rather than slicing it on top. It wasn't until much later that I discovered this wasn't just a Chevriere family thing but an actual style of cheeseburger, called a Juicy Lucy. 


  • 1 small yellow onion, cut in half and thinly sliced
  • 2 tablespoon olive oil
  • 2 tablespoon red wine
  • salt and pepper
  • 1 pound ground beef
  • 1 1/2 teaspoon horseradish
  • 2 teaspoon red wine vinegar
  • 3 tablespoon grated Kerrygold Aged or other medium-sharp Cheddar
  • 3 potato buns


Step 1

  • In a small skillet over medium-low heat, combine the onions, olive oil, red wine, and pinch of salt. Cook for about 45 minutes to caramelize, stirring constantly.

Step 2

  • While the onions are cooking, you can prepare the burgers. In a large mixing bowl, combine the ground beef, horseradish, red wine vinegar, and salt and pepper. Mix well to make sure all the seasonings are fully integrated with the meat.

Step 3

  • To form the patties, take about a fist-size ball of the ground beef and in the middle create a divet. Repeat for the other two patties, reserving a small amount for each to cover the hole.

Step 4

  • Fill the divet in each of the patties with the grated cheese, then cover with a thin layer of meat, making sure the sides are well sealed.

Step 5

  • Cook the patties in a cast iron skillet or medium-sized pan over medium-high heat for about 5 minutes on each side, or until they reach desired doneness.

Step 6

  • To compose, place the patties on the buns and top with some of the caramelized onions.