Minnesota

Jucy Lucy

Minneapolis's most dangerous burger. The Jucy Lucy hides molten American cheese inside the patty, ready to explode with the first bite. Legend has it the first customer exclaimed "That's one juicy lucy!" - and the name stuck (spelling and all).

⏱ Total 30min 🍴 Serves 4 ⭐ Minneapolis Legend 🔥 Caution: Hot!

Equipment Needed

🍳 Cast Iron Skillet
🍴 Sturdy Spatula
🥣 Mixing Bowl
🌡 Meat Thermometer

Instructions

1

Prep the cheese: Stack 2 slices of American cheese and fold them into quarters, creating a small cheese packet. Repeat for all 4 burgers. The cheese needs to be compact enough to seal inside the meat.

Tip: American cheese is traditional because it melts perfectly without breaking. Don't substitute with cheddar - it can get oily and leak.
2

Season the beef: In a large bowl, combine the ground beef with salt, pepper, and garlic powder. Mix gently - just enough to distribute the seasonings. Overworking makes tough burgers.

3

Form the patties: Divide the meat into 8 equal portions (about 4 oz each). Shape each portion into a thin patty about 5 inches wide. These will be sealed together around the cheese.

4

Stuff with cheese: Place a cheese packet in the center of one patty. Top with a second patty. Carefully seal the edges by pressing and crimping all around, ensuring no cheese is visible. The seal is critical!

Tip: Work the edges together like you're sealing a dumpling. Any gaps will cause cheese blowouts during cooking.
5

Rest the patties: Place the stuffed patties on a plate and refrigerate for 15 minutes. This helps the seal set and prevents bursting on the grill.

6

Heat the skillet: Heat a cast iron skillet over medium heat (not high!). The Jucy Lucy needs gentler heat to cook through without burning the outside before the cheese melts.

7

Cook low and slow: Cook the patties for 5-6 minutes per side over medium heat. The internal temperature should reach 160°F. The longer cook time ensures the cheese inside is fully molten.

Warning: Do NOT press the patties! You'll burst the seal and lose all that precious cheese.
8

Toast the buns: While patties rest, butter and toast the buns on the skillet until golden brown.

9

Rest before serving: Let the cooked patties rest for 2-3 minutes. This is essential - the cheese inside is MOLTEN LAVA. Cutting in too soon means burned mouths and lost cheese.

10

Assemble and serve: Place the patty on the bottom bun, add toppings, condiments, and top bun. Serve immediately with a serious warning: "Fear the cheese!" Let it cool for a minute before biting in.

💡 Pro Tips & Variations

  • The origin debate: Both Matt's Bar and the 5-8 Club in Minneapolis claim to have invented the Jucy Lucy in the 1950s. Visit both and decide for yourself!
  • Spelling matters: Matt's Bar spells it "Jucy Lucy" (no 'i'). The 5-8 Club spells it "Juicy Lucy." Locals are passionate about this distinction.
  • Cheese variations: While American is classic, some spots use pepper jack, blue cheese, or even cheese curds. Start traditional, then experiment.
  • Double-seal technique: For extra security, dip your fingers in water when sealing the edges. The moisture helps create a tighter bond.
  • Rest is non-negotiable: Seriously, wait 2-3 minutes. The cheese WILL burn your mouth if you don't. This is not a drill.
  • Toppings keep it simple: Traditional Minneapolis joints serve Jucy Lucys with basic toppings. Let the cheese-stuffed patty be the star.
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