The Juicy Lucy was born in Minneapolis, Minnesota and has been the subject of one of the great burger debates in American food culture for decades. Two bars — Matt’s Bar and the 5-8 Club — both claim to have invented it. The dispute is unresolved and will likely remain so forever. What is not disputed is that the concept is brilliant: instead of placing cheese on top of a patty where it can slide off and cool quickly, you seal it inside the meat itself where it melts into a molten, superheated pocket of cheese lava.

The technique requires two thin patties rather than one thick one. The cheese is placed in the centre of one patty and the second patty is pressed on top with the edges crimped firmly to seal the cheese inside. Any gap in the seal will cause the cheese to leak out during cooking — a common beginner mistake that results in a regular burger rather than a Juicy Lucy.

The warning that every Minneapolis server gives is entirely justified and should be repeated here: do not bite into a Juicy Lucy immediately after cooking. The cheese inside reaches a temperature that will cause a serious burn. Rest the burger for at least two minutes before eating and take the first bite cautiously. The cheese is genuinely very hot.

Nutrition (per serving)

Calories: 710 kcal   |   Protein: 42g   |   Carbs: 40g   |   Fat: 40g   |   Fiber: 2g

The Juicy Lucy

Recipe by By butter u0026 berriesCourse: American, Burgers

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

720

kcal

Ingredients

• •t400g beef mince (20% fat)

• •t4 slices American cheese, folded into quarters

• •t2 brioche buns, toasted

• •tSalt and coarsely cracked black pepper

• •tFor special sauce: 3 tbsp mayonnaise

• •tFor special sauce: 1 tbsp yellow mustard

• •tFor special sauce: 1 tbsp ketchup

• •tFor special sauce: 1 tsp pickle brine

• •tShredded iceberg lettuce

• •tSliced dill pickles

• •tThinly sliced white onion

Directions

• Divide beef mince into 4 equal balls of approximately 100g each. Flatten each into a thin patty approximately 12cm across.
• Place 2 folded slices of American cheese in the centre of two of the patties, leaving at least 2cm of meat border around the edges.
• Place the remaining two patties on top of the cheese-loaded patties. Press firmly around the entire edge to create a complete seal. The finished stuffed patty should look like a thick disc with no gaps or cracks in the edges. Press firmly and re-seal any areas that look thin.
• Season the outside of both patties generously with salt and cracked black pepper.
• Cook on a hot griddle or cast iron pan over medium-high heat for 4-5 minutes per side. Do not press the patties — you will force the cheese out. The patties are done when the internal temperature reaches 70C.
• Rest for a mandatory 2 full minutes before assembling. The cheese inside is extremely hot.
• Make special sauce: combine mayonnaise, mustard, ketchup, and pickle brine. Spread on both sides of the bun. Add lettuce, pickles, onion, and the rested patty.

Notes

• The seal around the cheese is everything. Take your time crimping and pressing the edges — any gap will allow the cheese to escape into the pan.
• Do not press the patty while cooking. This is always bad practice but with a Juicy Lucy it is catastrophic — you will force molten cheese straight out of the burger.
• American cheese is correct here — its melting point and flowing quality when liquid are ideal for the inside of a Juicy Lucy. Cheddar does not melt smoothly enough.
• The mandatory rest warning is serious. The cheese inside reaches temperatures well above boiling. First-timers always underestimate this.
• Try blue cheese or pepper jack as alternative stuffing cheeses once you have mastered the technique.

Storage

Juicy Lucys are best eaten immediately after the mandatory rest period. The molten cheese sets as it cools and the whole point of the burger is lost once cold. Uncooked stuffed patties can be refrigerated for up to 24 hours before cooking — keep them well chilled to help maintain the seal.

Serving Tips

Serve immediately with thin cut fries and cold American lager. This is a burger that belongs in a booth, not at a dinner table with wine. Cold Grain Belt Premium from Minnesota if you can find it — otherwise any cold American lager is the correct pairing.

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