The Juicy Lucy or Jucy Lucy is a type of cheeseburger that has the cheese inside the meat patty in addition to having one on top. A piece of cheese is surrounded by raw meat and grilled, resulting in a melted core of cheese within the patty. It’s very popular today and is enjoyed by many.
Where did it all start? Two bars on the same street in South Minneapolis both claim to have invented and first served the burger:Matt’s Bar and the 5-8 ClubR
Each bar differs in how they spell it; Matt’s Bar omits the letter “i” in “Juicy”, while the 5-8 ClubR uses the standard spelling, Juicy Lucy. Shirts worn by staff at the 5-8 Club have the motto “if it’s spelled right, it’s done right” while advertising for Matt’s Bar says “Remember, if it is spelled correctly, you are eating a shameless rip-off!
However CHOW.com’s Supertaster, James Norton, thinks the Blue Door Pub in St. Paul actually serves the Perfect Jucy Lucy. But that’s just him of course. You can try it out yourself if you want and tell us how it goes.
Here is a simple recipe of the Juicy Lucy or Jucy Lucy, whichever way you want to spell it.
You will need:
- American cheese or any cheese that melts well, such as mild cheddar or pepper jack
- Soft hamburger buns
- High-quality beef with a fat content of 15 to 20 percent.
- Garlic Powder
- Worcestershire sauce
How to do it:
- Cut each slice of cheese in half, then in half again to form four squares. Stack the pieces on top of each other to form four stacks
- 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 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 to 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 about 3 to 4 minutes.
- 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.