Chef Rebecca's Buffalo Turkey Juicy Lucy


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Chef Rebecca's Buffalo Turkey Juicy Lucy

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Burger stuffed with oozing cheese and topped with fresh vegetable tricolored slaw

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Inspired by Minnesota's famous Juicy Lucy, this version of the cheese-stuffed burger gets a buffalo-wing spin as well, complete with hot sauce and crumbles of blue cheese. 

Recipe Tags

Servings and Ingredients

Serves 4
3 c.Hy-Vee shredded coleslaw mix
¼ c.Hy-Vee bacon ranch dressing
2 lbs.85%-lean ground turkey
½ onion, finely chopped
4 slice(s)Hy-Vee Havarti cheese
Hy-Vee kosher sea salt, to taste
Hy-Vee black pepper, to taste
½ c.Hy-Vee Hickory House Big Bad Buffalo Tangy Buffalo Wing Sauce
4Hy-Vee Bakery sesame buns, split
¼ c.Hy-Vee mayonnaise
4 tsp.Hy-Vee Dijon mustard
c.Hy-Vee crumbled blue cheese

Things To Grab

  • Charcoal or gas grill
  • Small bowl
  • Large bowl
  • Silicone pastry brush
  • Meat thermometer


  1. Prepare a charcoal or gas grill for direct cooking over medium heat.

  2. In a small bowl, combine coleslaw mix and ranch dressing. Cover and refrigerate until serving time.

  3. In a large bowl, combine ground turkey and red onion. Shape into eight 1/3-inch-thick patties, about 4 ounces each. Place a slice of cheese on four patties. Top with remaining patties; pinch edges to seal. Season to taste with salt and pepper.

  4. Grill patties for 12 to 14 minutes or until internal temperature of patties reaches 165 degrees, turning once halfway through and brushing with Buffalo wing sauce. During the last 2 minutes of grilling, place buns, cut sides down, on grill directly over heat to lightly toast. Remove burgers and buns.
  5. Spread bun bottoms with mayonnaise and mustard. Layer with meat patties, coleslaw mixture and blue cheese. Top with sesame bun tops. Let burgers stand for 2 minutes before eating; the cheese inside is hot.

Nutrition facts


900 Calories per serving

Amounts Per Serving

  • Total Fat: 62g
  • Cholesterol: 220mg
  • Sodium: 1860mg
  • Total Carbohydrates: 38g
  • Protein: 51g

Daily Values

Vitamin A 25%
Vitamin C 35%
Iron 25%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Summer 2016.