Juicy Lucy | Stuffed Wagyu Burger

Juicy Lucy | Stuffed Wagyu Burger

After this Wagyu beef Juicy Lucy, everything else just tastes average - that’s how good it is. The Velveeta cheese just explodes out of this patty, and our twist on the In-n-Out burger sauce brought it all together into an over-the-top, magnificent burger!

You will need:

  • 1 lb Hamburger Meat (we used SRF Wagyu)
  • Velveeta cheese
  • Kosmo’s Q SPG Rub
  • Brioche buns
  • Peppered bacon
  • Onion, Lettuce & Pickles

For the In-n-Out style sauce:

  • 1/2 Cup mayonnaise
  • 2 Tablespoons ketchup
  • 2 Tablespoons pickle relish
  • 2 Tablespoons white wine vinegar
  • 2 Teaspoons sugar
  • 1/2 Teaspoon Worcestershire sauce
  • Dash of lemon juice
  • Salt & pepper to taste (or SPG)

The Prep

Let’s dive right into this madness, and make some patties. Get that ground meat out of any packaging, and divide it into four ¼ pound pieces. Shape each piece into a thin patty - we used one of those stainless steel rings to make them perfectly round and even, but if you’ve got a good eye, you can do it the old fashioned way.

Now that you have the four patties, simply stack two pairs of them, with 2 slices of Velveeta cheese in between. You should now have 2 thick, goodness-stuffed patties. Season them with SPG or your favorite rub, and they are good to go.
For the sauce, simply put all of the ingredients listed above in a small bowl, and mix until all of them are completely incorporated.

Finally, chop and slice the onion, lettuce and pickles that will be going on the burger later, and cut the bacon slices in half.

The Cook

Fire up the grill. We set ours up with our grill grates upside down, to get a flat cooking surface that will make flipping burgers and cooking bacon a lot easier.
Once the grill is hot enough, it’s time to make those patties sing! Cook until you can see the brown reach up the sides, then flip - cook until you’ve got a good char on both sides.

You can cook the bacon alongside the patties if you’ve got the room - otherwise you can cook them right afterwards.

And that’s it! Give the buns a quick toast, and you can go ahead and build yourself a Juicy Lucy!

The Payoff

Now here is the way we do it - but you can adjust this part to make the burger you know you’ll like. First, spread some of the home-made sauce on the bottom bun. A couple tablespoons at least. Next, your salad for the day: lettuce and onion. Place the patty on top of that, followed by bacon, pickles, and the top bun - again, slathered with more of the sauce. You want this burger to be messy (just so you have an excuse to lick your fingers clean afterwards).

We hope you enjoy this Juicy Lucy burger - if you make it, don’t forget to take a picture to send our way.

See you on the next recipe!


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