Lucy wasn't juicy

Boileregger

Couldn't resist the title...made some juicy Lucy style burgers last night with bacon and cheese stuffed in the middle. Flavor was great, but not much cheese in the middle. I used a whole slice, but there was some oozing during the cook. Any tips to prevent this, or should I just use a lot more cheese next time?

DMurf

Make sure to really seal the patty up well, the best method I have found is to make two thin patties with one larger in diameter than the other. load up you fix'ns on the larger patty then cover with the other. Wrap the edges of the larger patty over the smaller one and then really make a good tight seal.

Some places use a little butter in with the filling to make it more juicy, but that just runs all over my shirt so I don't do it. Remember that you are really cooking two very thin burgers here with toppings so the time will be shorter on the grill and give it a good rest.

Oh ya make sure to season all sides of the patty before you put them together. 

Like you my first attempts came out dry with a bit of ooze, now they are great. I fell to temptation and bought an apparatus that makes a well in the burger that you fill then cap with more ground beef, although it works very well it does not work well for a traditional burger it is just way too big! Makes a great burger steak with blue cheese, gilled onions, and mushrooms stuffed inside (yes it is that big).

LizzieSamps

What is that apparatus called, link?

DMurf

Here it is on Amazon, like I said above this makes a huge burger.