Juicy Lucy Burger

There are cheese-stuffed crust pizzas, cheese-stuffed meatballs and cheese-stuffed jalapeno poppers. It was only a matter of time until someone decided to stuff a burger patty with cheese. Whether you’re obsessed with cheeseburgers or a self-proclaimed cheese connoisseur, this Juicy Lucy burger recipe is for you.

Ready in just 30 minutes, the burger can be cooked on the stovetop or grill and is loaded with all your favorite burger toppings. After just one bite (beware of hot, molten cheese), you’ll wonder why you haven’t made your burgers this way all along.

What is a Juicy Lucy?

A Juicy Lucy burger is essentially a cheese-stuffed burger. Rather than melting the cheese over the burger once it is cooked, it’s sandwiched and sealed between two thin burger patties. This simple trick creates a molten, bubbly volcano of cheese that erupts from the burger after just one bite.

The origin of the first Juicy Lucy (or Jucy Lucy, depending on who you ask) is greatly contested. While everyone can agree it’s a creation born out of South Minneapolis, Minnesota on Cedar Ave, they cannot agree on who was the original inventor. The bars Matt’s Bar and the 5-8 Club, located less than five miles apart from each other, claim to be the birthplace of the Juicy Lucy burger. They each have their own origin stories dating back to the 1950s, and, to this day, it’s a question greatly contested by owners and patrons alike.

Juicy Lucy Ingredients

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• Ground beef: For the best Juicy Lucy burger recipe, you’re going to need great beef. Don’t bother with extra lean beef, as it will not be fatty enough to make the Juicy Lucy, well, juicy! The best type of beef for burgers is one with a higher fat content, so opt for something with at least an 85/15 blend.
• Cheese: For that perfect molten cheese center, classic American cheese is the clear cheese of choice. If you’re not into processed American slices, a sharp cheddar cheese will also work.
• Seasoning: The Juicy Lucy burger has humble origins, so you don’t need to get too crazy with the seasonings. A bit of salt and pepper before grilling is all this burger needs to be downright delicious.
• Buns: For a special treat, try making your hamburger buns from scratch. You can, of course, buy your favorite brand of burger buns from the grocery store or your local bakery, too.
• Toppings: The sky’s the limit. You can keep things classic with ketchup, mustard, pickles and onions, or get creative and try one of the topping combinations from these burger recipes you’re probably not making yet.

Directions

Step 1: Shape the patties

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Shape the beef into eight thin patties (think smash burgers). Divide the cheese among four patties, and top it with the remaining patties.

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Press the edges firmly to seal in the cheese and sprinkle with salt and pepper.

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Editor’s Tip: When preparing the hamburgers, do your best not to overhandle the patties while shaping them. Working the meat too much can cause it to become tough once cooked. Again, our goal is a ‘juicy’ Lucy, not a ‘sad, dry, hockey puck’ Lucy.

Step 2: Cook and serve

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Grill the burgers, covered, over medium heat or broil. Heat the burgers until a thermometer reads 160°F and juices run clear, six to eight minutes on each side.

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Serve on the buns with toppings of your choice.

Editor’s Tip: For a restaurant-style Juicy Lucy burger, spread a bit of butter on the cut side of the buns and toast them on your grill for a few minutes until golden. A toasted bun is just one way to make your burgers taste better.

Recipe Variations

• Change up the cheese: Juicy Lucy burger purists will claim that you have to stick to American cheese for the burger to be truly authentic. Cheddar is OK if you’re in a real pinch. But you can stuff yours with any type of cheese you enjoy. Mozzarella, pepper jack, Swiss or Brie all work great.
• Try a ‘Blucy’ burger: Blue Cheese is one of the few sanctioned cheese swaps by Minnesotans for a Juicy Lucy burger. When this is done, it is often referred to as a ‘Blucy’ instead.
• Swap the meat: You can make a Juicy Lucy burger with ground turkey, chicken, venison or even buffalo. These leaner cuts of meat benefit from the cheese stuffing, infusing the meat with extra fat to help keep it moist while cooking.
• Add some heat: For a spicy Juicy Lucy burger, stuff your patties with a few diced jalapenos or any peppers of your choice.

How to Store Juicy Lucy Burgers

Leftover Juicy Lucy burgers may be refrigerated in an airtight food storage container for three or four days. To reheat the burgers, warm the patties in the microwave or a skillet over medium heat until heated through. Add the warmed Juicy Lucy patties to buns with toppings of your choice.

Juicy Lucy Burger Tips

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Can you cook Juicy Lucy burgers on the stovetop?

Yes! In fact, it’s the way Matt’s Bar and the 5-8 Club prepare their original Juicy Lucy burger recipe. Here’s how to cook the best pan-fried burger on the stove. You may also grill the burgers on a gas or charcoal grill if desired.

What can you serve with Juicy Lucy burgers?

Serve your Juicy Lucy burgers with any of your favorite burger side dishes. Homemade oven fries, crispy fried onion rings, coleslaw or any one of these fresh summer potluck side dishes would make a great pairing. Haven’t had enough cheese? Why not go for a serving of gooey mac and cheese?

What is the best cheese for a Juicy Lucy burger?

When learning how to make a Juicy Lucy burger, using processed American cheese is a must to achieve that picture-perfect molten cheese center. No other cheese will melt with quite the same effect. If you’re not concerned about presentation, you can, of course, opt for a different type of melting cheese, but you will likely end up with a cheesy center that melts and pulls like mozzarella, as opposed to puddling out of the burger like a yummy queso dip.