Main ingredients
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We strongly advise you to read the cooking tips before jumping to the recipe though
The Juicy Lucy is a cheeseburger with a twist. Slices of American cheese are tucked between two four-ounce patties, which are sealed to form a single beef patty with a pocket of cheese in the middle. Once grilled, the patties are served on a hamburger bun with a topping of either sliced pickles or onions. When you bite into one of these, melted cheese should ooze from the patty, so make sure to let your Juicy Lucy cool a bit before taking a bite.
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Since Matt’s Bar is keeping its recipe a secret, this is the adapted, closest-to-original, recipe for the famous Jucy Lucy burger. The ground beef is formed into eight ¼-inch-thick (0.5 cm) patties. The cheese is placed between two patties which are sealed, making one big stuffed burger. The grilled patties are left to cool in a warm place to get the juices to redistribute in the meat so that the cheese can cool down. To assemble the cheeseburger, place the patties on a soft hamburger bun bottom, then top the patty with pickles and a bun top.
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The Blucy burger, a version of the famous Jucy Lucy, is a staple of the Blue Door Pub in St. Paul, Minnesota. This half-pound (quarter-kilo) burger is stuffed with crumbled blue cheese and a pinch of garlic and served on grilled egg buns. Since the recipe is a secret, this adapted recipe has a slightly shorter list of ingredients.
PREP 30min
COOK 36min
READY IN 1h 6min
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The Blucy burger, a version of the famous Jucy Lucy, is a staple of the Blue Door Pub in St. Paul, Minnesota. This half-pound (quarter-kilo) burger is stuffed with crumbled blue cheese and a pinch of garlic and served on grilled egg buns. Since the recipe is a secret, this adapted recipe has a slightly shorter list of ingredients.
2 lbs (900g) ground Black Angus beef, different cuts
¾ tsp salt
1 tsp pepper
¾ cup (90g) breadcrumbs
1 tbsp Worcestershire sauce
2 cloves garlic, pressed
blue cheese, to taste
4 egg buns
butter, for the buns
sliced pickles, for serving
Combine the ground beef, salt, pepper, Worcestershire sauce, and breadcrumbs into a mixture and make eight ¼-pound (110g) pieces. Flatten the meat into thin patties and top four patties with a generous amount of crumbled blue cheese and a pinch of garlic. Cover with the remaining patties and crimp the edges, making sure they are sealed properly.
Grill the patties on a greased grill or a grill pan for six minutes on each side. For the meat to cook through, after you flip the patties, cover them with a dome or a lid if you’re using a grill pan.
Take the egg buns, split them in half, butter each of the sides, then grill them until they resemble a French toast.
Transfer the patties to the bun bottom, top with some sliced pickles, and cover with a bun top; serve with fries.
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