Get ready to enjoy the ultimate burger lover‘s dream burger when you whip up this incredibly flavorful and easy Garlic Cilantro Stuffed Juicy Lucy Recipe! Filled with fresh garlic, cilantro, and Tillamook Monterey Jack Cheese, these beefy, cheesy delights are the perfect dinner for wowing friends and family alike. Taking cues from the classic Minnesota Juicy Lucy and my fave garlic cilantro-stuffed chopped steak from a little Mom & Pop shop in San Antonio, this stuffed burger recipe is truly a cross-country wonder for everyone to enjoy.
Cross-Country Food Love
Growing up in Minnesota, the Juicy Lucy (or Jucy Lucy, depending on who you think wins the claim on the invention) was our famous food creation, in the way a cheesesteak is wholly Philly, and deep dish pizza screams Chicago.
Can you call yourself a true Minnesotan without knowing what a Juicy Lucy is or having tried one? I suppose, but I might give you a side-eye or seven. I’ve never been to the State Fair, so you can feel free to side-eye me as well.
This stuffed burger recipe is one-part Minnesota because of the cheesy Tillamook goodness stuffed inside, but it also has a piece of my Texas heart in there, as I drew from my time working at a small mom & pop restaurant in San Antonio that featured a garlic cilantro-stuffed hamburger steak topped with Monterey Jack cheese.
This cross-country burger creation will steal your heart as these parts of the country have stolen a piece of mine as well.
What’s In This Juicy Lucy Recipe?
I honestly have to say that Tillamook is the hero of this recipe. Did you know Tillamook is available in Minnesota?! Find out where to buy you some cheesy noms now, because you need it for these stuffed burgers.
But, in the simplest sense, this burger consists of:
- 80/20 ground beef
- Tillamook Monterey Jack Cheese
- fresh cilantro
- fresh garlic
- salt & pepper
- Tillamook Farmstyle Thick Cut Mexican 4 Cheese Blend Shredded Cheese
That’s a perfect burger right there, and we haven’t even gotten to toppings or bun options!
The reason for the season is Tillamook coming to Minneapolis! We’re celebrating by diving into all the amazing and fun ways you can make a Juicy Lucy, and we even got to meet Chef Justin Sutherland and taste his very own version of the Juicy Lucy, which will be on the Handsome Hog menu from August 12-18.
After trying it, zomg, you guys need to get out there and devour it, because it was soooooo good. Melty Fest is coming on the 12th to Bauhaus Brew Labs in Minneapolis, and there will be Juicy Lucys made by Chefs Justin Sutherland, Carrie McCabe-Johnston, Nick O’Leary, and Erik Sather. I cannot wait to give those a go as well, all stuffed with deliciously melty Tillamook cheese from the famous farmer-owned cooperative in Oregon.
Celebration?! Hells to the yeah, my friends!
What Do I Put On This Juicy Lucy Burger?
An excellent question indeed!
You could literally put whatever you want on it and it’ll be amazing. The burger itself is the star, but this is what I generally throw on mine:
- farm-fresh salsa
- sliced avocado
- pico de gallo
- chipotle mayo
It almost seems redundant to use both salsa and pico, but the difference in flavor and texture between the two is why I use both. Salsa has the sauciness, and pico brings the crunch and bite.
You know what would also be amazing? Fried onion strings. Yassssss.
How Do I Make These Stuffed Burgers?
I like to separate my meat into balls first so I know each patty will be even in size. From there:
- divide each ball in half and press into thin discs wider than the buns you’ll be using
- add cilantro, garlic, and Tillamook cheese to the middle of one disc
- place second disc on top of the first and carefully pinch the edges together so they don’t separate while grilling
- press patties into a uniform shape/form, sprinkle with salt and pepper
- grill on medium-high for 4 minutes per side for medium-rare
- top with Farmstyle Thick Cut Tillamook Shredded cheese
- add to toasted buns and top with your fave noms
Super simple! I like to cube my Tillamook cheese for the patties so they melt faster and distribute more evenly inside the pocket. You won’t regret the melty goodness.
Garlic Cilantro Stuffed Juicy Lucy Burger
Say hello to the ultimate burger lover’s dream burger with this Garlic Cilantro Stuffed Juicy Lucy Recipe! Filled with fresh garlic, cilantro, and Tillamook Monterey Jack Cheese, these beefy, cheesy delights are the perfect burger for lazy nights or entertaining with friends and family. Taking cues from the classic Minnesota Juicy Lucy and my fave garlic cilantro-stuffed hamburger steak from San Antonio, this stuffed burger recipe is truly a cross-country dinner dish that everyone will love!
If you like this recipe, please give it a 5-star rating!
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Garlic Cilantro Stuffed Juicy Lucy Burger
- 2 lbs ground beef
- 3/4 cup fresh cilantro minced
- 6 tablespoons fresh garlic minced
- 6 oz Tillamook Monterey Jack Cheese cubed
- kosher salt
- freshly cracked black pepper
- 1 cup Tillamook Farmstyle Thick Cut Mexican 4 Cheese Blend Shredded Cheese
- 6 brioche buns toasted
- 3/4 cup fresh salsa for topping
- 1 large avocado sliced, for topping
- 1 cup pico de gallo optional, for topping
- Preheat grill or griddle to medium-high and brush lightly with oil. Divide ground beef into 6 even balls, then divide each ball in half. Press one half into a thin patty wider than the brioche buns, creating a small lip around the edge. In the middle of the patty add 2 tablespoons of cilantro, 1 tablespoon of garlic, and 1 oz of the Tillamook Monterey Jack Cheese. Press remaining beef-half into another disk and lay it on top of the bottom half. Press edges together tightly and lightly flatten the patty to an even shape. Season with salt and pepper and repeat with remaining patties.
- When grill or griddle is hot, add the burgers and grill, pressing down on the middle of each burger as it cooks to keep it from creating a dome, 4 minutes per side for medium-rare. Top with a hearty pinch of Tillamook Farmstyle Thick Cut Mexican 4 Cheese Blend Shredded Cheese in the last minute and cover to melt. Remove from grill and serve immediately on toasted brioche buns with salsa, avocado, pico de gallo, or your favorite burger fixings.