Minnesota

Jucy Lucy

Minneapolis gave the world the Jucy Lucy (or Juicy Lucy) - a burger with the cheese stuffed INSIDE the patty. When you bite in, molten American cheese oozes out. Two South Minneapolis bars, Matt's Bar and the 5-8 Club, have battled for decades over who invented it. Either way, it's dangerously delicious.

⏱ Total 30min 🍴 Serves 4 ⭐ Minneapolis Original ⚠ Caution: Hot Cheese

Equipment Needed

🍳 Cast Iron Skillet or Griddle
🥕 Spatula
🥙 Meat Thermometer

Instructions

1

Divide the meat: Divide 2 lbs of ground beef into 8 equal portions (about 4 oz each). You need two portions per burger - one for bottom, one for top.

2

Form the bottom patties: Take 4 portions and flatten each into a thin patty about 5 inches wide. Make them slightly larger than your bun - they'll shrink when cooking.

3

Add the cheese: Stack 2 slices of American cheese in the center of each bottom patty. Fold and compact the cheese so it stays in the center, leaving at least 1/2 inch of meat around the edges.

Tip: American cheese is traditional because it melts perfectly into gooey goodness. Don't substitute with harder cheeses.
4

Form the top patties: Flatten the remaining 4 portions into patties the same size as the bottoms.

5

Seal the burgers: Place a top patty over each cheese-topped bottom. Carefully seal the edges by pressing and pinching the meat together. Make sure there are NO gaps or holes - the cheese will escape during cooking!

6

Season the outside: Season both sides of the sealed patties generously with salt and pepper. Press the seasonings gently into the meat.

7

Heat the griddle: Heat a cast iron skillet or flat griddle over medium-high heat until very hot. The cooking surface should be smoking slightly.

8

Cook the burgers: Cook for 4-5 minutes per side. Do NOT press down on the burgers - you'll squeeze out the cheese. The internal temperature should reach 160F to ensure the beef is cooked through and cheese is molten.

9

Rest briefly: Let the burgers rest for 1-2 minutes before serving. This allows the molten cheese to settle slightly (but it will still be VERY hot).

10

Assemble and warn: Place on buns with desired toppings. WARN YOUR GUESTS: The cheese inside is molten lava hot! Take a small bite first to let steam escape, or you'll burn your mouth. That first ooze of cheese is worth the wait.

💡 Pro Tips & Variations

  • Jucy vs Juicy: Matt's Bar spells it "Jucy Lucy" (no 'i'). The 5-8 Club spells it "Juicy Lucy." The spelling war continues to this day.
  • Seal those edges: The most common mistake is not sealing the edges properly. Any gap will cause cheese leakage. Press firmly around the entire perimeter.
  • Let it rest, then bite carefully: The cheese inside is much hotter than a regular cheeseburger. Burn victims are common among first-timers!
  • Don't smash the burger: Unlike smash burgers, Jucy Lucys should not be pressed. Keep that cheese inside!
  • American cheese is traditional: The original uses American cheese. Some places offer other options, but American melts perfectly.
  • Visit the originals: Matt's Bar and the 5-8 Club in Minneapolis both serve excellent Jucy Lucys. Try both and pick your side in the rivalry!
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