Garlic Cilantro Stuffed Juicy Lucy Burger
Filled with fresh garlic and cilantro, this Monterey Jack cheese-stuffed Juicy Lucy burger recipe is fast and delicious! This quick meal is a weeknight dinner win and a stuffed burger recipe worth keeping on rotation!
- 2 lbs ground beef
- ¾ 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
- ¾ 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.
Calories: 951kcal | Carbohydrates: 52g | Protein: 51g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 289mg | Sodium: 1265mg | Potassium: 782mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 9mg | Calcium: 433mg | Iron: 5mg