The Juicy Lucy burger


250g minced beef per burger
Salt and freshly ground pepper
4 slices of cheddar cheese
2 large tomatoes
1 onion
4 good burger buns e.g. the classic with sesame

3 dl mayonnaise
2 tbsp. fresh tarragon, finely chopped
2 tsp. Dijon mustard
1 medium sized shallot onion
Cayenne pepper
Salt and freshly ground pepper

In the kitchen

  • Start with the béarnaise-mayonnaise.
  • Finely chop the shallot. Mix with finely chopped tarragon and mayonnaise. Add the Dijon mustard and season to taste with cayenne pepper, salt and pepper. Set aside in the fridge.
  • Rinse the lettuce and tomatoes, and let it dry. Slice the tomatoes, finely chop the onion, and set it all aside.
  • It’s important that the minced beef has a fat percentage of app. 20%, as it makes the burger patties more tasty and juicy. Mix the beef mince with a teaspoon of salt per 200g of mince. The salt holds the mince together and keeps the shape.
  • Use approx. 125g of mince per patty and shape them by using Weber’s burger press.
  • Cut each of the four slices of cheddar cheese into smaller pieces and stack on top of each other. Make a small hole in the center of the patty, and place the stack of cheese in it, before adding a second 125g patty on top.
  • Make sure the two patties with the cheese in the center are properly sealed, as to prevent the cheese from escaping during grilling.
  • Now season to taste with salt and pepper.
  • Set aside in the fridge, until they are ready to go on the grill.


On the grill

  • Prepare the grill for high, direct heat.
  • Once hot, place the patties on the grill. Close the lid and let them grill until you can see a clear juice forming on the top. Now turn them over, and grill until done. You can move them onto indirect heat, as to not overcook them.
  • Remember to let them rest when done, so the juices stay within the meat.
  • Grill the burger buns, until they have a nice grill pattern.

Build the burger:

  1. First the lettuce, then the slices of tomato and chopped onions.
  2. Add the béarnaise-mayonnaise, then the double-patty with the core of melted cheese.
  3. Finish with the top of the burger bun. Enjoy!


Recommended equipment: Weber burger press