Mexican Juicy Lucy Recipe
Impress your guests with a delightful Mexican Juicy Lucy! This burger combines lean beef with melted cheddar cheese in the center, topped with a homemade fire-roasted corn pico. It’s a healthy, colorful, and nutritious option for your next grill night.
Colorful Meals Are the Healthiest Meals
One of the best things about healthy food is the variety of colors it brings to your plate. When you aim to include as many colors as possible in your meals (and no, I don’t mean candy), you’re likely hitting your daily fruit and veggie goals. The Mexican Style Juicy Lucy, paired with fire-roasted corn pico, is a perfect example of a vibrant, healthy meal!
Juicy Lucy Love
These burgers are not just tasty; they carry a bit of Midwestern charm with a Mexican twist. The Juicy Lucy originated in South Minneapolis, with Matts Bar and Bar 508 both claiming to have created it. This burger is unique because the cheese is stuffed inside the patty rather than placed on top. We’ve added a healthy spin to this classic by incorporating protein and veggies into one delicious burger!
Mexican Juicy Lucy Ingredients
Choosing the right cheese is crucial for this recipe. While there are countless options, cheddar cheese is a fantastic choice because it melts perfectly. You want your cheese to be gooey, so avoid any that don’t melt well. To give the burger its Mexican flair, we’ll add:
- Green chiles
- Garlic
- Cumin
- Chili powder
- Paprika
Plus, the avocado and fire-roasted corn pico contribute to the vibrant flavors!
Tips and Tricks for Juicy Lucy Burgers
1. Meat Preparation
Use 1/3 pound patties. If you’re serving a crowd of 4 to 6 people, simply double the recipe.
2. Mastering the Pinch
Making a Juicy Lucy is simple once you get the hang of the “pinch” technique. Take a 1/3 pound patty and split it in half. Flatten each half with your hands. Place a thin square of cheese in the middle of one patty, then cover it with the other half. Pinch the edges tightly to keep the cheese inside.
3. Wait for the Cheese to Cool
After grilling your Juicy Lucy, resist the temptation to take a bite right away. The cheese inside is extremely hot. Allow the burgers to sit for 5-10 minutes before enjoying!
4. Perfect Toppings
The fire-roasted corn pico and fresh avocado really elevate this Mexican Juicy Lucy. Feel free to add any other toppings you enjoy, but we highly recommend making the pico!
Other Healthy Burger Recipes to Try
Enjoy your flavorful journey with this Mexican Juicy Lucy recipe, and don’t forget to explore other healthy burger alternatives for a variety of tasty meals!
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Delicious Mexican Juicy Lucy Recipe
- Total Time: 35 minutes
- Yield: 3 1x
Description
Impress your guests with a delightful Mexican Juicy Lucy! This burger combines lean beef with melted cheddar cheese in the center, topped with a homemade fire-roasted corn pico. It’s a healthy, colorful, and nutritious option for your next grill night.
Ingredients
Patties
- 1 lb. lean ground beef
- 2 oz. canned diced green chiles
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- Pepper, to taste
- 2 oz. cheddar cheese, cut into 3 cubes
Fire-Roasted Corn Pico
- 2 ears of corn
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon salt
- 1 cup fresh tomatoes, diced
- 1/2 red onion, finely diced
- 1 tablespoon jalapeño, finely diced
- 1 teaspoon fresh garlic, minced
- 1 lime, juiced
- 1/3 cup fresh cilantro, finely diced
For the Burgers
- 3 whole wheat or sprouted-grain buns
- 1 avocado, sliced
- Ketchup, optional
Instructions
Patties
- Preheat the grill to 425°F.
- In a large bowl, combine all the patty ingredients (except the cheese) and mix well.
- Divide the mixture into three equal portions, then shape each portion into two patties (about 1/4 to 1/2 inch thick).
- To create the Juicy Lucy, make a small indentation in the center of one patty. Place a cube of cheese in the indent, then cover it with another patty. Pinch the edges together to seal the cheese inside, ensuring there are no holes. Repeat this for the remaining patties.
- Place a piece of tin foil on the grill and spray it with non-stick cooking spray. After this,Grill the patties for about approximately 5 minutes on each side (longer if you prefer them well-done).
- Remove from the grill and let them rest for 5-10 minutes.
Fire-Roasted Corn Pico
- Preheat the grill to 425°F. In a bowl, mix olive oil, chili powder, cumin, and salt to make a rub.
- After this,Remove the husks from the corn and wash them under cold water. Pat them dry, then place them on a piece of tin foil. Rub the olive oil mixture over the corn and seal the foil to create a packet.
- Grill the corn for about 20 minutes, flipping halfway through.
- Let the corn cool for approximately 5 minutes, then cut the kernels off the cob into a medium bowl. Add the remaining pico ingredients and mix well.
For the Burgers
Serve the patties on whole wheat buns with avocado slices and fire-roasted corn pico on top.
Notes
- You’ll have some leftover fire-roasted corn pico. Enjoy it with chips!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 656 kcal
- Sugar: 12g
- Fat: 28g
- Carbohydrates: 59g
- Fiber: 11g
- Protein: 48g