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Authentic Juicy Lucy Recipe
Minneapolis, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
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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Cooking tips
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patties
As the patties grill, the meat will start to shrink, putting pressure on the cheese inside, which can result in cheese seeping out. To prevent that, when assembling, flatten your patties thinly between two pieces of plastic with a hard, unbreakable object, e.g., the bottom of the pan, and then proceed to fill and seal your patties. -
technique
The patties need to be well-done to get that signature liquid cheese middle. If you don't mind a meatloaf texture, one method you can achieve that is by adding milk and breadcrumbs to the meat mixture, as they will help keep the patties tender. Another way you can go about this is by using freshly ground beef from the butchers or home-ground.
Recipe variations
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Jucy Lucy
Ready in 1h 30minSince 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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Blue Door Pub’s Blucy
Ready in 1h 6minThe 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.
Jucy Lucy
PREP 30min
COOK 25min
cooling 30min
RESTING 5min
READY IN 1h 30min
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.
Ingredients
Jucy Lucy
4 slices American cheese (about 3 0z/90g)
1 ½ lbs (675) ground chuck (15 to 20 percent fat content), chilled
1 ¼ tsp kosher salt
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
vegetable oil, for oiling the grill
4 (4-inch/10 cm) hamburger buns, split and toasted
sliced pickles, for serving
Preparation
1
Jucy Lucy
Step 1/5
Make four equal squares out of each cheese slice and leave aside. In a large bowl combine beef, salt, garlic powder, pepper, and Worcestershire. Divide the mixture into eight equal portions.
Step 2/5
With the help of your fingers, form ¼-inch-thick (0.5 cm) patties. Place a stack of four cheese squares onto one patty, cover with the other patty and crimp along the edges to seal. Use your hands to cup each patty to round out the edges and press on top to flatten it out a bit. Make four cheese-stuffed patties and leave them to chill in the refrigerator.
Step 3/5
Heat an outdoor grill or a grill pan over medium heat, and when heated, grease it with some vegetable oil. Grill each side of the patty for about 3-4 minutes until grill marks appear, and the meat is cooked through; make sure not to press on the patties.
Step 4/5
Remove the patties to a plate, and leave them to rest in a warm place for about five minutes.
Step 5/5
Assemble the cheeseburger — first, place the bun bottom, then a patty topped with sliced pickles, and cover with a bun top. Serve with fries or fried onions.
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