Juicy Lucy Cheeseburger Fluffins

A Juicy Lucy is a cheeseburger with the cheese inside the burger. Our no knead fluffin version does the same thing!

Juicy Lucy Cheeseburger Fluffins


12 fluffins



Prep Time


Bake Time

30 to 35 minutes

Rise Time

35 to 45 minutes

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  • 1 pound lean ground beef
  • 2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/4 cups very warm water (120º to 130ºF)
  • 1/4 cup ketchup
  • 2 teaspoons mustard
  • 1 tablespoon corn oil
  • 6 ounces pasteurized cheese product such as Velveeta®, cut into / to / inch cubes
  • For Dipping (optional):
  • Ketchup and mustard


  1. Brown ground beef in a large skillet over medium heat until cooked through. Season to taste with salt and pepper. Cool.
  2. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water, ketchup, mustard and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Beat in cooked ground beef; the dough will be stiff. Cover bowl and let rest 10 minutes.
  3. Portion half of the dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Place cheese cubes in center. Top with remaining dough; dividing evenly over muffin cups. Press dough firmly around outer edges of each puffin to seal in cheese. Cover and let rise 35 to 45 minutes. Dough will rise, but will not double in size.
  4. Bake in preheated 375°F oven for 30 to 35 minutes until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with ketchup and mustard for dipping, if desired. Refrigerate any leftovers.
  5. Freezer Instructions: Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.

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