Juicy Lucy
Ingredients
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- 1 1/2 pounds ground beef (80/20)
- 6 ounces American cheese – cut or folded into 4 equal portions (~8 n/a american cheeses)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 1 tablespoon neutral oil
- 4 hamburger buns – split
- 1/2 yellow onion – thinly sliced (for serving)
- dill pickle chips – for serving
Instructions
1. Divide the ground beef into 8 equal portions (about 3 ounces each) and gently form into thin patties about 4 inches wide without overworking the meat.
2. Place one portion of American cheese in the center of 4 patties, leaving a 0.5-inch border.
3. Top each with a second patty and firmly press and crimp all the way around to seal, then flatten to about 3/4 inch thick and make a slight dimple in the center. Double-check that the seams are fully sealed.
4. Transfer the stuffed patties to a plate and refrigerate 15 minutes to firm up and reduce leakage.
5. Heat the neutral oil in a large cast-iron skillet or flat griddle over medium to medium-high heat until shimmering.
6. Season both sides of the patties evenly with the kosher salt and black pepper just before they go in the pan.
7. Cook the patties until well browned on the first side, 4–5 minutes. Flip carefully and continue cooking 4–6 minutes more, reducing heat to medium if browning too fast, until the second side is browned and an instant-read thermometer inserted into the beef (avoiding the cheese pocket) reads 155–160°F; juices may bead at the seams.
8. During the last 1–2 minutes, toast the cut sides of the hamburger buns on the skillet until lightly golden.
9. Transfer burgers to a plate and rest 3–5 minutes so the molten cheese settles—use caution when biting.
10. Place each patty on a toasted bun and serve with yellow onion and dill pickle chips.
A Juicy Lucy is a Minneapolis-born cheeseburger with the cheese sealed inside the patty, so it melts into a molten core. The exterior gets a deep, griddle-seared crust while the interior holds a pocket of creamy American cheese that oozes when you bite in. The appeal is the contrast of textures—crisp edges and a rich, melty center—with simple seasoning and classic toppings.
Two Twin Cities institutions claim the invention: Matt’s Bar (spelled “Jucy Lucy”) and the 5-8 Club (“Juicy Lucy”), both dating to the mid-20th century. Each spot has its own nuances, from cheese choice to bun and topping preferences, but the defining idea is consistent: cheese-stuffed beef cooked on a flat top and served hot with a warning about molten cheese. Over time the Juicy Lucy became a local icon and a national curiosity, inspiring countless riffs while remaining a proud symbol of Minneapolis bar food culture.