Mexican Juicy Lucys with Fire-Roasted Corn Pico

Wow your guests with these beautiful and delicious Mexican Juicy Lucys! They’re made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.

Wow your guests with these beautiful and delicious Mexican Juicy Lucys! They're made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.

Want to know what I love about healthy food? ALLTHECOLORS

Really though, if you just strive to eat as many colors as you can (and I’m not talking about Skittles or fruity Mentos), you’re probably in the clear of getting all of your fruit and veggie servings. Insert the most colorful meal of them all — Mexican-Style Juicy Lucys with Fire-Roasted Corn Pico!

Today we are partnering with our favorite beef company again, Laura’s Lean Beef! Remember those amazing Sweet and Sour Meatball Skewers we posted a few weeks ago? We’re back with another grill-inspired recipe perfect for any summer night. We love Laura’s because they care what goes into their beef (or what doesn’t!). No antibiotics and no growth hormones! I’ve said this before and I’ll say it again. I’m also obsessed with the fact that it’s sold at Target :D When Laura’s 96% Ground Beef goes on sale, I always stock up and throw them in the freezer for later.

So these burgers. What I love about this recipe in particular is that it’s very Midwestern with a fresh Mexican flare. If you’ve never had or heard of a Juicy Lucy then I feel bad for you. I kid, I kid. The Juicy Lucy was actually invented in South Minneapolis and it’s essentially a burger that’s stuffed with cheese in the middle instead of on top. Genius, right? So we decided to take a Fit Foodie spin on this Minnesota classic for a protein and veggie packed burger all in one!

Wow your guests with these beautiful and delicious Mexican Juicy Lucys! They're made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.

There are hundreds of cheeses out there, which made it a very difficult decision when it came to the stuffing. All said and done, you can’t go wrong with cheddar. That’s what we chose to stuff these burgers with, but you can really choose any cheese you like. If you’re wondering what makes the burger itself Mexican…

  • green chiles
  • garlic
  • cumin
  • chili powder
  • paprika

Of course the avocado + fire-roasted corn pico helps with those Mexican flavors, too!

Wow your guests with these beautiful and delicious Mexican-Style Juicy Lucys! They're made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.

How pretty are those burgies?! ^^

I wanted to note that we decided to go with 1/3 lb. patties. So if you’re needing to serve 4 or 6 people, just double the recipe and you’re good to go.

One more note– if you do make these patties, YOU HAVE TO MAKE THIS HOMEMADE FIRE-ROASTED CORN PICO. I mean look how pretty it is! It adds some nice texture and flavor to the entire recipe, too.

Wow your guests with these beautiful and delicious Mexican-Style Juicy Lucys! They're made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill. Wow your guests with these beautiful and delicious Mexican Juicy Lucys! They're made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.
Recipe

Mexican-Style Juicy Lucys with Fire-Roasted Corn Pico

Wow your guests with these beautiful and delicious Mexican Juicy Lucys! They’re made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
Author: Lee Hersh
Yield: 3 servings 1x

Ingredients

Patties

  • 1 lb. Laura’s 96% Lean Ground Beef
  • 2 oz. green diced green chiles, canned
  • 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

  1. First, preheat the grill to 425ºF.
  2. Place all ingredients for the patties (except for the cheese) into a large bowl. Mix well.
  3. Separate the beef mixture evenly into three balls. Then, split each ball into two burger patties (about 1/4 – 1/2 of an inch think).
  4. Form your Juicy Lucy by using your fingers to make a small indention in the middle of one of the burger patties. Place one cube of cheese into the indent and place another burger patty over the top. Secure the cheese inside of both patties by pinching patties together. Make sure there are no holes for the cheese to escape from. Repeat two more times.
  5. Place a piece of tin foil onto the grill and spray with non-stick cooking spray. Grill burgers for about 5 minutes on each side (or longer for a more well-done burger).
  6. Remove from grill and let sit for 5-10 minutes.

Fire-Roasted Corn Pico

  1. First, preheat grill to 425ºF. Then, prepare rub by mixing together olive oil, chili powder, cumin, and salt.
  2. Remove husks from corn and wash under cold water. Pat dry. Then, place the corn on top of a piece of tin foil and rub with the olive oil mixture. Seal tin foil, creating a foil pack. Place on grill.
  3. Grill for around 20 minutes. Flip half way through.
  4. Let cool for 5 minutes and then use a sharp knife and cut kernels off of the cob.
  5. Place corn in a medium bowl and then add the rest of the ingredients. Mix.

For the Burgers

  1. Serve on a whole wheat bun with avocado slices and fire-roasted corn salsa.

Notes

*You will have leftover fire-roasted corn salsa. YAY. Eat it with some chips :)

Nutrition

  • Serving Size: 1 burger
  • Calories: 656
  • Sugar: 12
  • Sodium: 3909
  • Fat: 28
  • Carbohydrates: 59
  • Fiber: 11
  • Protein: 48
Wow your guests with these beautiful and delicious Mexican Juicy Lucys! They're made with lean beef and stuffed with cheddar cheese then topped with a homemade fire-roasted corn pico for a healthy, nutritious dinner on the grill.

Check out Laura’s Lean Beef and follow them on Instagram and Facebook. Let me know if you make these amazing meatball skewers. I can’t wait to see what you think!

This post is sponsored by Laura’s Lean Beef. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds! 

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