Juicy Lucy Burger (a.k.a. Jucy Lucy) Recipe
Two bars in Minneapolis, Matt’s and the 5-8 Club, have competing claims to being the creator of the infamous Juicy Lucy burger (or Jucy Lucy, depending on whom you’re talking to). However CHOW.com’s Supertaster, James Norton, thinks the Blue Door Pub in St. Paul actually serves the Perfect Jucy Lucy—he explains why in this CHOW video. Whichever version you prefer, these cheese-stuffed burgers ooze cheesy goodness with every bite—and now you can make your own at home. Be sure to aim any cheese drips over your French Fries.
What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent.
While American cheese is standard in a Juicy Lucy, other cheeses that melt well, such as mild cheddar or pepper jack, can be substituted. You could even try making your own version of American cheese; Mark McClusky shows you how in this episode of CHOW’s My Go-To Dish video series.
Soft hamburger buns (skip brioche or crusty buns) work best with the simple flavors of these burgers.
Game plan: Make sure the burger patties rest after cooking so that the juices redistribute in... read more
- 4 slices American cheese (about 3 ounces)
- 1 1/2 pounds ground chuck (15 to 20 percent fat content), chilled
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for oiling the grill
- 4 (4-inch) hamburger buns, split and toasted
- Sliced pickles, for serving
- Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside.
- Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined.
- Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns.
Place 1 stack of cheese in the center of 1 of the patties.
Top with the second patty and pinch the edges to form a tight seal.
Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
Transfer to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total. Refrigerate while you prepare the grill. - Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- Place the reserved patties on the grill, close the grill, and cook undisturbed (do not press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom, top with pickles, and cover with a bun top. Serve immediately.

My current favorite burger is the Juicy Lucy Blueburger at Zeeburger in Woodbury, CT.
Nah... Try Cambezola!! And the best way to make this burger without cheese blow-out -- wrap the cheeseball with a very thin layer of hamburger... then wrap that with the rest of the burger meat and flatten a bit. This way, you don't get the cheese leaking out of it.
I've done this before in a chicken burger using a jalapeno cheese and it was delicious!
That looks disgusting, it looks like the hamburger threw up
Tried the Jucy Lucy on a recent trip to Minneapolis. It was terrible.
So good- I had the one at Whitman's in the East VIllage and they use pimento cheese- yum!
tomatomustard and whiskeyfire - Glad you guys make Juicy Lucys, they're delicious! We never had to make a depression in the patties during our testing and they didn't puff up or turn into a ball. The key seems to be making sure the two patties are fairly thin and even before sandwiching the cheese in the middle. Let us know if you try our method! Christine Gallary, CHOW Test Kitchen
They forgot to mention the a VERY critical step in making these bugers. You MUST make a depression or well in the center of the pattie prior to placing the cheese on the pattie. This will give the cheese room to melt without leaking out of the burger and it will keep the burger from "puffing up" or turning in to a ball as mentioned by tomatomustard. This is a really good recipe and I highly suggest you give it a shot.
Lawdt that looks good.... @TexSquared I can assure you they don't sell the same kind of cheese that is used in those places!! LOL *emouth waters*
I've made these a couple fo times. Mine always seem to end up like balls rather than burgers.
Sometimes in America, we use Cheddar and many other variations on our burgers. :-)
Try blue cheese
Albertagirl: "American cheese" is sold as "Processed cheese" in Canada. You know, the kind that comes in individually wrapped slices. The kind McDonald's and Wendy's use on their burgers.
Its a cheese like product that is not actually cheese, meaning it does not go through the traditional requirements and procedures (IE aging), during processing. It melts at very low temperatures and can easily utilized in dished like mac and cheese or blended with salsa to make a spicy cheese dip for serving with corn chips.
A Canadian question: what is "American cheese"? You say that cheddar will also work. Is American cheese Velveeta?
NO MAYO OR MUSTARD ON THE BURGER?
I have eaten it, It's called The Paul Molitor @ The Nook in St. Paul. It's pretty awesome :)
OMG!!!!! Imagine this with pepper jack!