"Jucy" Lucys

1. 1

   Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties.

2. 2

   Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese.

3. 3

   Top with another patty.

4. 4

   Crimp the edges of the 2 patties together, sealing the cheese inside.

5. 5

   Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.

6. 6

   Warm the vegetable oil in a cast-iron skillet over medium-high heat.

7. 7

   Add the onion and cook, stirring, until browned, about 10 minutes.

8. 8

   Transfer the onion to a bowl and wipe out the skillet.

9. 9

   Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes.

10. 10

    Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well.

11. 11

    Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun.

12. 12

    Wait a few minutes before biting into the burger-the cheese is hot!

13. 13

    Photograph by Tina Rupp

* Per serving · 4 servings · Values may vary.

No additional tips available.