Juicy Lucy Crunch Burger


Get the best of every texture with these juicy cheese-stuffed patties topped with freshly fried and crunchy potato chips.

Juicy Lucy Crunch Burger


  • For the chips:
  • 2 pounds fingerling potatoes, washed and chilled
  • 1 tablespoon white vinegar
  • 4 cups canola oil or vegetable oil for deep-frying
  • 1 teaspoon seasoning salt
  • For the sauce:
  • 1/4 cup mayonnaise
  • 1 teaspoon dill pickle juice
  • 1 teaspoon diced mini dill pickles
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon minced parsley leaves
  • For the burger:
  • 2 slices mild cheddar cheese, quartered
  • 2 slices American cheese, quartered
  • 1 1/2 pounds ground chuck, chilled
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • Brioche buns, green leaf lettuce and tomato for serving


  • For the chips:
  • Using a mandoline, cut each potato into paper-thin slices; transfer the slices to a bowl of ice water. Add vinegar to the sliced potatoes.
  • Drain the slices on paper towels and allow to dry for at least 30 minutes.
  • In a 3-quart shallow saucepan, heat oil until a deep-fat thermometer registers 380 degrees. Working in batches of 10 or 12 slices, fry potatoes until golden, about 2 minutes. Transfer chips to a baking sheet lined with paper towels or a cooling rack and sprinkle with seasoning salt.
  • For the sauce:
  • In a small bowl, whisk together the mayo, pickle juice, minced pickles, ketchup, mustard, paprika, onion powder, garlic powder and chopped parsley. Set aside.
  • For the burger:
  • Stack 2 quarters of American cheese on top on 2 quarters of cheddar cheese and set aside. Repeat with remaining cheese slices.
  • Place the ground chuck in a large bowl and add the seasoning salt, onion powder, Worcestershire and black pepper. Mix with your hands until just combined. Do not overwork the meat mixture.
  • Divide the meat into 8 equal portions. Using your fingers, press 2 portions of the meat into 2 1/4-inch-thick patties that are each about 1 inch wider than the hamburger buns.
  • Place a stack of cheese into the center of one patty and place the second patty on top, making sure to pinch and round off the edges carefully. Repeat with remaining portions.
  • Preheat a grill pan or outdoor grill to medium-high heat. Cook each stuffed patty for about 4 minutes on each side and allow to rest before serving.
  • To assemble the burger, place the bottom of a brioche bun on a clean plate. Spread about 1 tablespoon of sauce on both sides of the bun. On the bottom bun, layer the lettuce, then the burger, followed by a tomato slice and a small handful of chips. Top with the coated top bun. Serve with extra chips and a side of sauce.