Few burgers have the mystique, local pride, and sheer molten joy as the Juicy Lucy (sometimes spelled Jucy Lucy). At first glance, it might seem like your run-of-the-mill cheeseburger—but bite into it, and you’ll understand what sets it apart. The cheese in a Juicy Lucy isn’t placed on top of the patty, as you’d find in traditional burgers. Instead, it’s sealed within the beef itself, creating a gooey, irresistible core that bursts with flavor the moment you break into its seared, savory shell. It’s a burger that rewrites expectation—a Midwestern classic that’s equal parts comfort food and culinary marvel.
Origins: A Battle of Bars
The Juicy Lucy has earned a permanent spot in burger lore thanks to a long-standing rivalry between two bars in Minneapolis: Matt’s Bar and the 5-8 Club. Both claim to have invented the stuffed burger in the 1950s, despite using different spellings. Matt’s Bar is famous for its “Jucy Lucy” (omitting the “i” from the word “Juicy”), asserting it was named in the moment by a customer who, upon tasting the first cheese-stuffed patty, exclaimed, “That’s one juicy Lucy!” The name stuck, and so did the idea.
Just down the street, the 5-8 Club begs to differ. Their version, spelled the more conventional “Juicy Lucy,” quickly gained traction and served as a rival claim to the original stuffed burger throne. As locals and tourists alike make pilgrimages to both bars, each camp insists theirs is the real deal. Although we may never settle who was first, there’s no doubt that both establishments gave rise to a food innovation that has transcended its roots to become a beloved American icon.
Why It Works: Melty, Meaty Magic
The brilliance of a Juicy Lucy lies in its construction. By placing cheese inside the patty rather than on top, the high-fat beef acts as a pocket, trapping heat and melting the cheese into molten perfection. As the exterior sears and caramelizes—especially when cooked in a cast-iron skillet—it contrasts beautifully with the creamy, savory interior.
American cheese is often the go-to for purists because of its supreme meltability. It becomes almost sauce-like when heated, providing an even, flavorful layer inside the burger. However, more adventurous cooks might opt for sharp cheddar, pepper jack, smoked gouda, or even blue cheese to customize the flavor profile. Whichever cheese you choose, the technique remains the same: two thin patties, sealed together with cheese anchored in the center, then cooked until the exterior is golden and the interior has melted into bliss.
Crafting the Perfect Juicy Lucy at Home
While the Juicy Lucy was born in bustling mid-century bars, it’s easily adaptable to the home kitchen—no secret handshake required.
The key to nailing it lies in thoughtful preparation:
- Choose the Right Beef: Look for 80/20 ground chuck. The fat is crucial not only for flavor but to create a sufficient seal around the cheese, preventing leaks and keeping the patties juicy during cooking.
- Handle with Care: Overworking or over-packing the beef can result in tough burgers. Use a light touch when shaping your patties, pressing the edges together just enough to seal but not compressing them too tightly.
- Seal is the Deal: The main challenge with stuffed burgers is cheese leakage. To prevent this, press the edges together well, then form the burgers into even rounds, ensuring cheese is far from the edge. For extra insurance, chill your patties for 15–20 minutes before cooking.
- Go Low and Slow-ish: Cook over medium heat—about 375°F (190°C)—to ensure the burger cooks through evenly and the cheese melts without burning the exterior. Resist the urge to press the patties down with a spatula, or you risk rupturing the cheese pocket.
- Safety First: Always let the burgers rest for a few minutes before serving. The cheese inside will be piping hot. Cutting into it too quickly may cause burns or cause the cheese to leak out prematurely.
Brioche buns add a soft, slightly sweet counterpoint to the savory beef and creamy cheese. Light toasting enhances texture and prevents the bun from going soggy. Toppings are typically minimal so as not to compete with the main attraction: butter lettuce, thinly sliced red onions, and a swipe of mayonnaise or other favorite burger sauce are all that’s really needed.
From Backyard to Brunch
The Juicy Lucy is more than a novelty—it’s an experience. Cutting into one and watching the cheese slowly ooze out is a crowd-pleasing spectacle that makes it a natural fit for weekend BBQs, game day spreads, or brunch burgers served up with a fried egg and a cold beer.
Its appeal lies in the interplay of textures and the anticipation of that first gooey bite. Whether you dive into the original American cheese version or put your own spin on it with spicy jalapeño jack or smoky gouda, the Juicy Lucy effortlessly blends indulgence and Americana in one handheld bundle of bliss.
The Juicy Lucy embodies everything that’s great about American comfort food. It celebrates simplicity and ingenuity in equal measure—turning something as familiar as the cheeseburger into an elevated experience. With the right technique and ingredients, this Minneapolis-born legend can grace your grill or stovetop with ease.
And while we may not settle the argument over who did it first, there’s no question that once you experience the molten heart of a well-made Juicy Lucy, you’ll understand why this burger has remained king of the Midwest for over 70 years. Make it once, and you too may shout, “That’s one Juicy Lucy!”
Juicy Lucy Burger
Ingredients
For the Burger Patties:
- 1 ½ pounds 80/20 ground beef look for freshly ground, high-quality chuck
- 1 teaspoon kosher salt to taste
- ½ teaspoon freshly ground black pepper
For the Cheese Filling:
- 4 ounces American cheese, sliced use high-melt varieties; cheddar is a good sub
For Burger Assembly:
- 4 pieces brioche burger buns lightly toasted for added texture
- 1 medium red onion, sliced for topping
- 1 cup butter lettuce leaves washed and dried
- 4 tablespoons mayonnaise or your preferred burger sauce
Instructions
- Start by dividing the ground beef into 8 equal portions. Flatten each portion into thin patties, roughly 1/4 inch thick. Season with salt and pepper.
- Stack two slices of cheese (folded or torn to fit) in the center of four patties. Top with another patty and carefully press the edges together, sealing the cheese completely within. Gently shape into uniform puck-like patties while avoiding overworking the meat.
- Heat a cast-iron skillet or grill over medium heat (about 375°F / 190°C). Cook the patties for 6–7 minutes per side, flipping only once. You’ll know it’s time to flip when juices start appearing on the surface and the patty lifts easily without tearing.
- When the patties are nearly done, toast your brioche buns cut-side down in the same pan or on the grill until golden and crisp—around 1–2 minutes.
- Rest the cooked patties for 2–3 minutes off heat to allow the cheese to cool slightly and avoid burns when biting in.
- Spread mayonnaise on the bottom bun, add lettuce, red onion, then the Juicy Lucy patty, capping with the toasted top bun.
Notes
- Swap American cheese for sharp cheddar, gouda, or pepper jack for added depth.
- Chilling patties for 15 minutes before cooking helps hold their shape and prevents cheese leaks.
- Use a light touch when forming patties to maintain tenderness.
- If cooking indoors, place a splatter guard over the pan as molten cheese may escape.