To prepare the patties, divide ground beef into 8 3-oz. portions. Use parchment paper and a Grill Press to smash each portion into ¼” thick patties. Patties should be about 1” wider than your hamburger buns.

Overlap 4 pieces of cheese on 4 of the patties. Leave about a ½” border of meat around the cheese so you can encase the cheese without it escaping from the patty. Place remaining patties on top of cheese and pinch the sides closed to form a tight seal (no cheese should be visible from the outside). It’s crucial to take the time to really seal the edges so no cheese leaks out during cooking. Cup the sides of the patties to round out the edges (make sure they are still about 1” wider than the buns). Chill patties until ready to cook, at least 10 minutes and up to 24 hours.

Heat a Carbon Steel Griddle on a stove top or Grill over medium until evenly pre-heated, 3–5 minutes. Butter the buns and toast lightly, 1–2 minutes, and transfer to plates. Wipe the surface of the Griddle.

Just before cooking, season both sides of the patties with salt and pepper. Lightly drizzle the surface of the Griddle with oil, and carefully lay the patties on top. Cook until both sides are deeply, evenly browned and patty has puffed slightly, 3–5 minutes per side. You want to give the cheese a chance to become molten inside the patty, hence the medium cooking temperature. Do not press patties with spatula or you might force the cheese out. If you want to check doneness with a meat thermometer, insert it shallowly, avoiding the cheese pocket if possible. And if cheese breaks free from your patty, don’t worry, it will still be delicious.

Dress your buns with your favorite toppings and carefully add the Juicy Lucy patties. Serve quickly but let cool 1–2 minutes before taking the first bite—the molten cheese will be hot and runny!