Juicy Lucy Sliders!

Juicy Lucy Sliders!

I love burgers.  And I also love cheese.  So what’s better than putting the cheese IN the burger!  Juicy Lucy’s started in Minneapolis but have since become a common burger type.  In this article I’m going to make Juicy Lucy Sliders!

Finished Juicy Lucy SliderHere’s the finished Juicy Lucy Slider!

Preparing the meatThe first step is to prepare the meat.  For this I just did a simple seasoning of an egg, a few dashes of Worcestershire sauce, salt, pepper, garlic powder and onion powder.

Mixed meat on scaleOnce the meat is mixed, put it on a kitchen scale and zero it out. Rather than measure the individual patties, I just measured out much I’d taken out. So I made all the patties 1.5 ounces so they would be consistent.

Slider PressTo make the sliders, I used this slider press so that all of the burgers are consistent in size. There are three parts, the form, the bottom, and the top.  You load the meat in and then press down and then pull the bottom out.

Burgers in Press

Here is what it looks like with the patties in the press.

Half Finished PattiesAnd I pressed on and made all the patties :)

Cheese on burgersNow comes the cheese.  Make a pile on each slider half and try and push it towards the center.

SliderFlip one side onto the other like so.

Finished PattyThen take your hands and merge the sides together.

Finished PattiesHere are the finished patties.

Bacon WeavesNo burger is complete without a bacon weave!  For these little sliders I just did a 2×2 bacon weave.

Bacon Press on Bacon WeaveMake sure to use a bacon press to get really flat bacon weaves.

Finished Bacon WeavesHere are the finished bacon weaves. The other advantage of cooking the bacon weaves first is we don’t even have to grab and grease for cooking the burgers :)

Frying Juicy LucysMake sure to get the bacon grease really hot and fry the burgers!

Flipped BurgersFlip ‘em over and fry the other side.

Cheese on burgersFor an added bonus, top the burgers with cheese!

Finished Juicy Lucy'sThey turned out really well!

Juicy Lucy Sliders!
Nutrition Information
  • Serves: 4
  • Serving size: 1 burger
  • Calories: 285
  • Fat: 21
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 22
Prep time: 
Cook time: 
Total time: 
  • 1 lb 6 oz Ground Beef
  • 1 Egg
  • Garlic / Salt / Pepper / Onion Powder to taste
  • Several dashes of Worcestershire Sauce
  • 8 oz Cheddar Cheese (1/2 oz per patty)
  1. Mix the beef, eggs and the spices
  2. Divide the meat into 1.5 oz patties
  3. Add ½ oz of cheese to each patty
  4. Combine two patties to make one burger
  5. Use your hands to meld the two patties together
  6. Heat some oil on high and fry the burgers to your desired completion level
  7. Optional - top with cheese and a bacon weave
The nutrition is for one burger and does not include the outside cheese or the bacon weave shown in the picture


  1. An easier method of getting the individual burgers might be to use Alton Brown’s method and you wont’ need the special burger press thing. It involves a baking pan, some parchment paper and some sort of rolling pin.

    Just layer the pan with parchment, add the meat (as previously seasoned), press down a bit to flatten it from a ball, put another piece of parchment (or plastic wrap) on top, then roll it down to a desired thickness. After that, you can add your cheese on top of half of the meat, fold over, press a bit to fuse the two together, then cut out squares with a pizza cutter.

    There’s a lot of steps, but it’s super quick and simple.



  2. This is seriously my favorite cooking blog of all time. I’ve been making your recipes nonstop lately and they’re always easy and awesome.

  3. Wow. I have found the holy grail of keto cooking.

  4. This is seriously my favorite cooking blog!

  5. Why does the serving size say 1 burger and serves 4 when you made like many more than just 4 burgers?

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