Optional toppings for serving, such as lettuce, tomato and onion
To the ground beef, add Worcestershire, salt and pepper and mix to combine. Divide beef into eight equal portions and form gently into balls. One portion at a time, place ball on piece of plastic wrap, fold over, and flatten into a disk with your hands. It doesn't have to be perfect, but they should all be the same size patties.
Tear each slice of American cheese into 4 pieces/squares. Place 4 torn pieces on the centers of 4 patties. If desired, add 2 to 3 slices of pickled jalapeños on top of cheese. Place another patty on top and then with fingers, pinch and seal all around the edges, completely sealing the cheese in all 4 burgers.
Heat a cast iron skillet or fire up the grill. Cook burgers about 3 minutes a side for medium-rare, a little longer for medium. Remove to a plate and tent with foil and let rest 5 minutes. Meanwhile, lightly toast/grill buns.
Serve Juicy Lucy's on buns with any additional toppings. Careful on that first bite! Enjoy!
I don't recommend lean ground beef, for these or any burger. Use ground chuck (or 85% lean)
This recipe makes 4 half-pound burgers. You can make the portions a little smaller if you like, 10 portions of beef yielding 5 burgers.
We like brioche bakery-style buns which are readily available in our supermarket. Regular or sesame seed hamburger buns are great also.