Juicy Lucy (Cheese-Stuffed Burger)

The Juicy Lucy (sometimes spelled Jucy Lucy) is a Minneapolis bar classic: instead of cheese on top, it's sealed inside the patty, where it melts into a molten center. The trick is a tight seal so the cheese stays in until the first bite.

1. Divide the beef. Split the beef into 8 equal portions and press each into a thin patty about 4 inches wide.
2. Fill. Stack a folded slice of cheese in the center of 4 patties, leaving a clear border.
3. Seal. Top with the remaining patties and pinch the edges firmly all the way around, then cup each burger in your hands to round off the edges. Any gap will leak.
4. Season. Season the outside with salt, pepper and garlic powder.
5. Cook. Cook in a skillet over medium heat for 5 to 6 minutes per side, until the beef reaches 160°F. Medium heat lets the cheese melt before the outside burns.
6. Rest. Rest for 3 minutes so the molten cheese cools slightly, then serve on buns with pickles and onion.

• Careful with the first bite. The cheese inside is extremely hot straight off the pan. Let the burgers rest and warn your guests.
• Poke a small hole in the top of each patty with a toothpick before cooking to let steam escape and prevent blowouts.
• Get a perfect seal every time. A Grillaholics stuffed burger press forms the pocket and seals the edges for you, so no cheese leaks out.
• Cooking a big batch? Stuffed burgers bake well too. See how to cook burgers in the oven.

Approximately 680 calories per burger with bun. This is an estimate.