American · Greek

Greek Juicy Lucy Burger Bowl

Cutting into a burger and finding melted cheese tucked inside is a little dinner-table surprise I never get tired of. The Juicy Lucy originated in Minneapolis, Minnesota, in the 1950s, and I wanted to keep that wonderful American burger tradition while giving it a Greek personality. My version gets feta and herbs, while cool cucumber, tomatoes, olives and creamy tzatziki dressing fill the bowl with freshness. I especially love the contrast between the warm, cheesy center and those crisp, tangy toppings. It’s a generous American comfort dish with a little Greek sunshine in every forkful.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

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Mary’s Introduction

This Greek Juicy Lucy Burger Bowl gives the American cheese-stuffed burger a bright Greek-inspired makeover. Feta, herbs and green onion season the beef, cheddar melts from the center, and a fresh yogurt-cucumber dressing ties the burger to crisp vegetables, Kalamata olives and more feta.

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COOKING MODEGreek Juicy Lucy Burger Bowl

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 5

STEP 1

Combine the ground beef, garlic powder, onion powder, 1 tsp dried parsley, oregano, crumbled feta and green onions. Season with kosher salt and black pepper. Mix gently and form a patty.

STEP 2

Press a deep indentation into the center of the patty and add the shredded cheddar. Bring the meat up and over the cheese, then reshape the patty and seal it completely so no cheese is visible. Set aside.

STEP 3

For the tzatziki dressing, mix the Greek yogurt, mayonnaise, 2 tsp olive oil, lemon juice, finely chopped cucumber, ¼ tsp dried parsley and ⅛ tsp garlic powder in a small bowl. Season with kosher salt and black pepper. Thin with water if needed and set aside. The dressing makes enough for 2 bowls.

STEP 4

Heat a small sauté pan over medium heat and add olive oil if desired. Add the burger and cook until the ground beef reaches 160°F in the center and the cheese filling is hot. Melt 1 cheese slice on top, then remove the burger from the pan.

STEP 5

Add optional romaine to the bottom of a low-sided bowl and place the burger on top. Arrange cherry tomatoes, sliced cucumber, Kalamata olives, feta slices and red onion around the burger. Drizzle with the tzatziki dressing. The recipe may be doubled without doubling the dressing.

How to Make a Greek Juicy Lucy Burger Bowl

Season the Beef

Gently combine the beef with the dried seasonings, feta and green onions.

Stuff the Patty

Place the shredded cheddar in the center and seal the beef completely around it.

Mix the Dressing

Stir together the yogurt, mayonnaise, olive oil, lemon, cucumber and seasonings, thinning if needed.

Cook the Burger

Sauté the stuffed patty over medium heat until the beef reaches 160°F.

Melt the Top Cheese

Add the cheese slice to the hot burger and let it melt before removing the patty.

Build the Bowl

Layer optional romaine, the burger, Greek vegetables, olives and feta, then drizzle with tzatziki dressing.

Recipe Guidance

Storage

Store the cooked burger, dressing and bowl vegetables in separate covered containers. Refrigerate within 2 hours and use the burger within 3 to 4 days and the dressing within 3 days.

Reheating

Reheat only the burger in a covered skillet over medium-low heat or in the microwave until it reaches 165°F. Add it to fresh romaine and vegetables, then drizzle with cold dressing.

Make Ahead

Prepare the dressing and bowl vegetables up to 1 day ahead. Form and stuff the burger up to 1 day ahead, cover tightly and refrigerate separately until cooking.

Serving Suggestions

Serve in a low-sided bowl with the hot cheese-filled burger over optional romaine and surround it with the Greek vegetables, olives and feta before adding dressing.

Mary’s Introduction