The Juicy Lucy is a classic Minnesota recipe for a burger stuffed with cheese. That cheese stuffing turns into delicious gooey molten cheese as the burger cooks, thus making the ultimate cheeseburger. There are a few tips to get it right so lets dive in and cover how to make a juicy lucy.
If you’re from Minnesota then you should be pretty familiar with the Juicy Lucy, but if not here’s what you need to know. Matt’s Bar and the 5-8 Club both claim to have orgiginated the Juicy Lucy (or Jucy Lucy). Nobody knows for sure who came up with it, but each has their own take on the burger. Matt’s goes for the traditional bar style lucy, while 5-8 throws in some variety with different types of cheese and even a Thanksgiving turkey lucy.
The main thing to note here is that you can make all kinds of different lucys. Try adding different cheeses, peppers, garlic, spices, etc. But lets start out by mastering the basic Juicy Lucy.
How to Make a Juicy Lucy
The key to making a Juicy Lucy is containing the cheese within the meat. Each juicy lucy will take two thin patties that need to be wrapped around the cheesy center. You’ll need to make sure there aren’t any holes in the patties or the gooey cheese will ooze out.
First, form your two patties slightly wider than normal and then flatten them a bit. A great tip is to finish flattening them by putting plastic wrap on the burger and using the bottom of a pan or a rolling pin. This way you can get a flat burger without accidentally tearing it with your hands and loosing the cheesy middle on the grill.
Next, take your cheese and break it into pieces to form two stacks in the middle of the first patty. This is where you could sneak your other ingredient options in. Then take the second patty and put it over the top. Work your way around the outside of the burger pinching the two patties together. Make sure you get all the way around and don’t leave any holes.
Finally, you’re ready to cook this bad-boy up! The burger may take a bit longer to cook because it’s thicker, but it’ll get really hot inside so you won’t need to worry too much about the cheese melting. Just make sure not to press down on the burger or it may explode!
Now that you know how to make a juicy lucy, you’re ready to enjoy it! Careful when you take that first bite (you may want to let it sit a moment)… that cheese can be pretty hot!
- 3 Lbs Ground Chuck Beef 80% lean / 20% fat
- 4 Tsp Salt
- 1 Tsp Pepper
- 4-8 Slices Cheddar Cheese
- 4 Hamburger Buns
- Get your grill/pan/etc hot.
- Salt & pepper the ground beef and then divide into 2/3 lb portions. Flatten into patties, cover with plastic wrap, and flatten with the bottom of a pan.
- Break cheese into strips and form two piles. Insert cheese piles into the center of the first patty.
- Take the 2nd patty and place it on top. Pinch corners of the two patties together, ensuring there are no holes.
- Grill your burgers about 4min on the first side.
- Flip burgers. Put the buns face down on the grill. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
- Enjoy carefully, that molten cheese center is hot!