Preheat grill to 300 degrees F.

Place the ground beef in a large bowl and divide the beef into 8 equal portions (or 6 equal portions for larger Juicy Lucy burgers) and form each portion into a ¼-inch-thick patty, about 3½ inches in diameter.

Season the patties on one side with salt (this side will be the inside of the Juicy Lucy.

Fold the cheese slices in half and then in half again so that each slice is about 1½ inches square. Place a stack of cheese squares in the center of a patty and top with another patty, placing the season side of the patty on the cheese.

Use your fingers to seal the patty around the cheese; be sure to seal the edges well or the cheese will melt out. Repeat with the remaining patties and cheese.

Take a slice of bacon and wrap it around the top and sides of a patty. Wrap another slice of bacon around the patty, making an X on top with the first bacon slice. Secure the bacon with a toothpick. Repeat with the remaining patties and bacon.

Place on the grill over indirect heat. Close the lid. Grill for 18 to 20 minutes, flipping after 10 minutes, until the bacon is cooked to your liking.

After removing the burgers from the grill, let cool for a few minutes before consuming or the melted cheese will burn your mouth.

Serve Bacon Wrapped Juicy Lucy burgers with Primal Kitchen ketchup, mustard and ranch for extra deliciousness!

Store in an airtight container in the refrigerator for up to 4 days. To reheat, place on a rimmed baking sheet in a preheated 400°F oven for 3 minutes, or until heated through.