Vegan Juicy Lucy

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The JUICY LUCY has been difficult to VEGANIZE until NOW! With a simple trick, we can have a vegan version that’s just as ridiculous and amazing! Let’s make a vegan Juicy Lucy!

Vegan Juicy Lucy

If you aren’t familiar with the Juicy Lucy, it’s simply a burger that’s been stuffed with cheese which then melts once you cook it. It’s quite glorious I gotta say. At first, I thought this was just a silly novelty, but it’s actually super duper delicious and unique!

Now, the Juicy Lucy is another burger that I hadn’t tried before going vegan, but I imagine that this vegan version is just as good. It did take a few trials to figure out how to pull this off. The first time I tried making one of these, I simply followed a non-vegan recipe and swapped the meat and cheese for vegan versions. They used shredded cheese, as did I. Only problem was, the vegan cheese did not melt at all! It got a little hot, but it didn’t create the iconic cheese waterfall when I bit into it.

Vegan Juicy Lucy

Cheese Sauce

The real trick is using some Cheese Sauce! The other part of that trick, is the cheese sauce needs to be at room temperature (maybe a little warmer) otherwise it won’t get hot enough by the time the burger is cooked. All you need to do is get (two) 2-3 ounce patties of plant based meat, top one with some cheese sauce, then top the other patty and pinch them together to seal in the cheese.

For the Cheese Sauce, you can use my recipe HERE.

You can obviously dress this however you like, but personally I prefer the simplicity of just mustard and pickles. You really want the cheese infused patty to be the star of the show!

I also highly recommend using a BURGER PRESS and a SCALE to ensure your patties are the same size and weight. It will make the process a lot easier and more precise! Depending on the size of your buns, you’ll want to do either 4 or 6 ounces of meat. Use a smaller BURGER PRESS if you are doing it with smaller buns. I personally own two burger presses for maximum variety!

Here’s a video showing the process to make your own VEGAN JUICY LUCY!

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Vegan Juicy Lucy

Vegan Juicy Lucy

Thee Burger Dude
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  • 1 burger bun
  • 4 or 6 ounces of plant based meat
  • About 3 – 4 Tbsp of my Cheese Sauce


  • Let the cheese sauce come to room temperature. If you just made some and it's hot, you can put it in the freezer for 20 – 30 minutes. If you are using sauce that's been in the fridge, microwave it in 15 second increments until it's good.
  • Form you patties. Weigh out either 2 or 3 ounce patties and press in a burger press (you can use your hands if you don't have a press)
  • Add the cheese sauce on top of one patty, making sure to leave enough room around the edges to cinch the other patty together. Otherwise the cheese sauce might sneak out!
  • Gently place the other patty on top. Using your fingers, pinch and seal the two patties together around the edges.
  • Cook your patty for about 4 minutes on medium high heat, then flip and repeat.
  • Add your patty to a bun, top however you like (I recommend minimal toppings, I like mustard and pickles).
  • ENJOY!
Tried this recipe?Let us know how it was!

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One Comment

  1. Fun trivia – it was developed in Minneapolis at Matt’s bar – and originally spelled Jucy Lucy. I’m pretty sure they don’t have a vegan version though.

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