Cast-Iron Juicy Lucy Burgers with Pickle Butter Buns
Stuff a folded slice of American cheese between two thin beef patties, seal the edges, and cook in a 12-inch cast-iron skillet over medium coals or a medium camp stove flame, about 5 minutes per side with a lid. Cook to 160°F, rest 3 minutes so the molten cheese settles, then serve on buns toasted in pickle butter. Plan on about 45 minutes total.
A Juicy Lucy hides the cheese inside the patty. You bite in and get a hot, gooey center, with no slice sliding off the top. It's the burger people ask about at the next site over, and it only takes a skillet.
The trick is a tight seal and a gentle hand. Don't press the patties while they cook, and let them rest before serving. The pickle butter on the buns is a small extra that makes them taste like a diner burger.
Cast-Iron Juicy Lucy Burgers with Pickle Butter Buns
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium stove flame
- Pack weight
- 3.5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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