An adaptation of Juicy Lucy Burger Recipe from 5-8 Club & Matt's Bar and Grill

Time: 45 minutes
Serving: 4 


  • 1 ½  tsp BBQ Smoked Seasoning 
  • Himalayan Pink Salt & Black Pepper Ground
  • 1 kg ground beef
  • 4-8 slices gouda or cheese of your preference
  • 4 tbsp unsalted butter
  • 1 large yellow onion, cut into thin rounds
  • ½  tsp raw brown sugar
  • 4 burger buns
  • Bread-and-butter pickles, for topping
  • Lettuce, for topping


  1. In a small bowl, stir together the beef, BBQ Smoked Seasoning and 2 teaspoons Himalayan Pink Salt. Divide the beef into 8 equal portions. On a chopping board, roll each portion into a ball, then flatten into a thin patty, pressing with your hands
  2. Add 1-2 slices of cheese in the centre of 4 patties. With the help of a spatula, lift the other 4 patties (without cheese) and place them on top of the cheese patties, one at a time. Press and pinch the outer edge to connect the top and bottom patties together
  3. Over medium heat, melt butter in a large pan. Combine the onion, sugar, 3/4 teaspoon salt and 1/4 teaspoon Black Pepper Ground and toss. Cook for about 15-20 minutes until caramelized. Add 3 tablespoons of water every 5-7 minutes to avoid burning. Once done, remove from the pan and set aside
  4. In a large pan, add 1-2 tablespoons of butter over medium high until really hot. Add the burger patties and cook for 4-5 minutes on each side. Set aside and let them rest
  5. Using the same pan, lower the heat and keep a small layer from the meat’s fat. Toast the burger buns on each side for about 30-60 seconds
  6. Assemble burgers by layering pickles, patties, caramelized onions. Cover with top halves of the buns and enjoy!
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