Juicy Lucy Burgers Recipe

Name: Juicy Lucy Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 pounds ground beef; 1 tablespoon Worcestershire sauce; 1 teaspoon black pepper; 0.75 teaspoon garlic salt; 4 slices American cheese (such as Kraft®); 4 hamburger buns, split

Cook Time: 10 minutes

Ingredients

1 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
teaspoon garlic salt
4 slices American cheese
4 hamburger buns, split

Directions

Gather all ingredients.
In a bowl, mix the ground beef, Worcestershire sauce, black pepper, and garlic salt until well combined.
Form the mixture into eight thin patties, each slightly larger than a slice of cheese.
Cut each slice of American cheese into 4 equal pieces and stack the pieces together.
Place one stack of cheese between two beef patties. Pinch the edges tightly to seal the cheese inside. Ensure a good seal to prevent the cheese from bursting out while cooking. Repeat this step with the remaining patties and cheese.
Heat a large cast-iron skillet over medium heat. Once hot, place the patties in the skillet and cook for about 4 minutes until well browned. The patties will puff up as steam builds from the melting cheese inside.
Flip the patties, carefully pricking the tops to release the steam. Continue cooking for about 4 more minutes until the other side is browned and the center is no longer pink. The internal temperature should reach at least 160F (70C) when checked with an instant-read thermometer.
Serve the patties on the split hamburger buns.

Recipe Tips

For the juiciest burgers, use ground beef with at least 20% fat.
If you prefer, you can cook these burgers on a medium-hot grill for a smoky flavor.

Nutrition Facts (per serving)

Calories	593
Total Fat	38g (48% Daily Value)
Saturated Fat	17g (83% Daily Value)
Cholesterol	131mg (44% Daily Value)
Sodium	1143mg (50% Daily Value)
Total Carbohydrate	23g (9% Daily Value)
Dietary Fiber	1g (5% Daily Value)
Total Sugars	1g
Protein	38g (76% Daily Value)
Vitamin C	1mg (1% Daily Value)
Calcium	237mg (18% Daily Value)
Iron	5mg (26% Daily Value)
Potassium	503mg (11% Daily Value)

Juicy Lucy Burgers Recipe

The Juicy Lucy Burger is an iconic American dish that has become synonymous with Minnesota cuisine. A burger that delivers an unexpected burst of melted cheese inside, it has earned a place in the hearts of burger lovers. While it may seem like a simple creation, the Juicy Lucy has a rich history, distinctive features, and continues to inspire variations across the country.

History and Origin

The Juicy Lucy, often referred to as a "cheese-stuffed" burger, is said to have originated in Minneapolis, Minnesota, in the 1950s. There are competing claims about the origin of the Juicy Lucy, with two bars, Matt's Bar and the 5-8 Club, each laying claim to its invention. According to legend, the burger was created when a bartender accidentally placed cheese inside a burger patty, creating a cheese explosion when it was cooked. Whether by accident or innovation, this creation quickly became a local sensation, and both bars continue to serve their versions of the famous burger to this day.

Regional Features

The Juicy Lucy is a beloved dish in Minnesota, especially in the Twin Cities area. It stands out for its unique construction: a thick patty of seasoned ground beef with a slice (or more) of cheese hidden inside. This innovative approach to the classic hamburger has sparked debates and loyal followings. While the original version typically uses American cheese, variations often feature other cheeses like cheddar, mozzarella, or Swiss, adding to the flavor profiles.

Differences from Similar Dishes

While the Juicy Lucy shares some similarities with other stuffed burgers, what truly sets it apart is the method of creating the cheese pocket inside the patty. Most burgers have cheese melted on top or incorporated into the meat mixture, but the Juicy Lucy places the cheese directly inside the meat. This creates a "cheese explosion" when the burger is bitten into, which is the defining feature of this dish. The key difference lies in the technique used to form the patty and seal the cheese inside, which demands careful attention to ensure the cheese doesn't leak during cooking.

Where to Enjoy a Juicy Lucy

The Juicy Lucy is most commonly served in Minnesota, with Matt's Bar and the 5-8 Club being the two most famous establishments to feature the dish. Outside of Minnesota, many burger joints and restaurants have adopted the Juicy Lucy, often adding their own twist. It's a common feature on regional American menus, especially in bars and casual dining spots. The burger is typically paired with crispy fries, pickles, and a cold beer, making it a perfect comfort food for casual dining experiences.

Fun Facts About the Juicy Lucy

The Juicy Lucy's name is believed to be a playful take on the phrase "juicy," referring to the cheese-filled center, and "Lucy," a common name for a woman. The burger was initially referred to as a "Jucy Lucy" at Matt's Bar, but the spelling was later corrected.
The debate between Matt's Bar and the 5-8 Club over who created the Juicy Lucy continues to this day. Both establishments serve their own versions of the burger, and locals are fiercely loyal to their preferred spot.
In 2008, the Juicy Lucy was named the "Best Burger in America" by the Travel Channel, which helped boost its popularity beyond Minnesota.
Though the classic Juicy Lucy uses American cheese, many restaurants have experimented with different cheeses like pepper jack, cheddar, and even blue cheese to offer variations on the original theme.

FAQ about Juicy Lucy Burgers Recipe

Store leftover Juicy Lucy burgers in an airtight container in the refrigerator for up to 3-4 days. If you want to store them longer, you can freeze the patties for up to 3 months. When reheating, make sure to do so gently to avoid drying them out.

Absolutely! While American cheese is traditional for a Juicy Lucy, you can experiment with other cheeses like cheddar, Swiss, or even blue cheese, depending on your taste. Just ensure the cheese melts well to create the 'juicy' effect.

If the cheese starts leaking out while cooking, it likely means the patties weren't sealed tightly enough around the edges. If this happens, remove the burger from the heat immediately. To prevent this in the future, ensure the edges are pinched and sealed tightly to trap the cheese inside.

To minimize shrinkage, avoid overworking the meat when forming the patties. Make sure they are slightly larger than the buns since they will shrink as they cook. You can also try refrigerating the patties for 20-30 minutes before cooking to help them hold their shape.

Yes, you can definitely cook these burgers on a grill. Just make sure to handle them gently as they can be a bit more fragile. Grilling them will add a nice smoky flavor, but be cautious not to overcook them. Ensure that the cheese doesn't escape during grilling by checking the seal before placing them on the grill.

If you don’t have Worcestershire sauce, you can substitute it with soy sauce, a mix of balsamic vinegar and a touch of sugar, or even a splash of hot sauce for some extra flavor. While it won’t taste exactly the same, it will still add depth to the seasoning.

Yes, you can prepare the patties ahead of time and refrigerate them for up to 24 hours before cooking. This can help the flavors meld together, and the cold patties will also hold their shape better when cooking.

The burger patties themselves are gluten-free, but the hamburger buns typically contain gluten. If you need a gluten-free option, you can use gluten-free buns or serve the patties with lettuce leaves instead of bread.

To make the Juicy Lucy burgers a bit healthier, you can use leaner ground beef (such as 90% lean), opt for lower-fat cheese, and add more veggies like lettuce, tomato, or avocado as toppings. You can also serve the burger in a lettuce wrap instead of a bun.

If your burgers are too greasy, try using leaner ground beef or draining any excess fat during cooking. You can also pat the burgers with paper towels after cooking to remove some of the grease.

Comments

Ruth Phillips

10/29/2024 09:00:59 PM

The recipe is already delicious on its own, but it becomes truly fantastic when you double the amount of Worcestershire sauce. I also prefer using 2 teaspoons of Montreal steak seasoning instead of garlic salt and pepper. There are two important factors to keep in mind: make sure to leave enough space around the edges to seal the burger properly. If the cheese leaks out, it won't be as good. If you notice the cheese starting to ooze out, it means the burger is ready, so take it off the grill or pan promptly to prevent losing the cheese. I tried to make a healthier version by using 94% lean beef, but it wasn't as tasty as when I made it with 80% lean. The fat and grease are essential for a truly delicious burger. By the way, I came across a review giving one star because the cheese leaked out (which was a user error), and another low rating because of the recipe's high fat content. Seriously? Reviews should be based on the recipe's quality, not on personal cooking skills or opinions about health.

Dorothy Martinez

01/11/2023 02:15:15 PM

My husband and I absolutely adored this recipe. I used just a pound of 20% ground beef, mixed in 2 tablespoons of ketchup, 1/3 cup of finely chopped red onion, and grilled them outdoors. The burgers turned out incredibly juicy and flavorful, much to our delight. Such a fantastic and simple recipe!

Ruth Taylor

10/28/2023 10:49:32 PM

Once again, Chef John proves to be consistently impressive! Despite the heavy rain preventing me from grilling my burgers, I resorted to cooking them in a frying pan on an electric stovetop. The result? Absolutely delicious! These burgers turned out super juicy and packed with flavor, earning them the title of the best indoor burger. For my next attempt, I'm thinking of adding Blue Cheese in the center - can't wait to try it out! I discovered that by combining the two burgers and refrigerating them for an hour or two, they hold together perfectly.

Carol Wright

08/25/2022 01:39:22 AM

Wow, I have to say, this burger recipe is a game-changer! I decided to go for a healthier option by using 97% lean beef, and adjusted the quantities to make 6 generous-sized burgers. Following the recipe closely, I must admit that the taste explosion caught me by surprise – it was messy but oh so delicious! Served with Kumato tomato, lettuce, avocado, and a variety of toppings, it was a hit at dinner. The trick of rolling out the patties thinly, adding cheese in the center, and sealing them up ensured they cooked perfectly all the way through. A big thank you for sharing this gem – I was so glad to stumble upon it in my search for the best burger recipes out there! Keep up the great work!

Mark Hill

10/14/2022 01:22:43 PM

I love using garlic powder, salt, pepper, and a hint of sugar to season my burgers. My family's favorite combination is Sharp Cheddar and Munster cheese, as it adds a delicious flavor. However, feel free to choose the cheese that suits your taste buds best for a fantastic burger experience! Instead of piling the cheese in the center, I prefer shredding or grating fresh cheese and mixing it into the meat before forming patties. This ensures that every bite is filled with cheesy goodness. And don't forget to top it off with a slice of sharp cheddar for the perfect finishing touch!

Helen Edwards

09/15/2024 07:44:45 AM

My son asked for it, so I prepared it. We decided to elevate it by including garlic sautéed mushrooms and caramelized onions with bacon. Oh wow, it was incredibly tasty!

John Wright

09/05/2024 02:17:41 PM

I would have given a higher rating, but American cheese? Really? Any other sharp cheese would have been better. I've been making these burgers for years now, using 1/4 to 3/8 inch thick meat for each patty. When grilling, once the cheese starts to ooze out of the burger, that's when it's perfectly cooked!

Jessica Smith

07/20/2024 01:29:32 AM

I changed it to the metric system.

Aaron Evans

11/27/2023 10:14:26 AM

Somewhat disappointed with the outcome. The burgers ended up shrinking to the size of hockey pucks. The cheese held its place, but there was an odd element missing. Just average. It didn't live up to the juiciest burger standards I've experienced before. I might not attempt this recipe again, apart from trying to release the steam by piercing the burgers.

Samantha Ramirez

07/16/2024 09:39:18 AM

Not the one. The chef truly has the inside scoop. This is not what I expected.

Amanda Jackson

10/20/2024 09:22:43 AM

This is amazing!

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