Juicy Lucy Recipes

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MY JUICY LUCY

Friends in Minnesota introduced me to the Juicy Lucy burger, a local favorite. Instead of putting the cheese on top, it gets stuffed inside, keeping the meat around the cheese nice and juicy. We love the meltiness of American cheese, but it works with any cheese you'd like. -Brigette Kutschma, Lake Geneva, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6



My Juicy Lucy image

Steps:

  • Shape beef into 8 thin patties. Divide cheese among 4 patties; top with remaining patties and press edges firmly to seal. Sprinkle with salt and pepper. , Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160° and juices run clear, 6-8 minutes on each side. Serve on buns with toppings of your choice.

Nutrition Facts : Calories 376 calories, Fat 19g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 756mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

1 pound ground beef
8 tablespoons shredded American or cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger buns, split and toasted
Optional: tomato slices, onion slices, lettuce

JUICY LUCY BURGERS

A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!

Provided by Cooking Mama

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 4

Number Of Ingredients 6



Juicy Lucy Burgers image

Steps:

  • Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
  • Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
  • Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 23.4 g, Cholesterol 131 mg, Fat 37.5 g, Fiber 1.3 g, Protein 38.1 g, SaturatedFat 16.5 g, Sodium 1143.1 mg, Sugar 0.6 g

1 ½ pounds ground beef
1 tablespoon Worcestershire sauce
¾ teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (such as Kraft®)
4 hamburger buns, split

JUICY LUCY

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0



Juicy Lucy image

Steps:

  • Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

JUICY LUCY BURGER

This Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while the inside stays moist thanks to its molten core. There's debate over whether the burger originated at 5-8 Club or Matt's Bar; both have drawn locals and tourists alike since the 1950s. The Juicy Lucy method takes some practice - you'll need to make sure the edges of the stacked patties are properly sealed so that the melted cheese gushes out with every bite instead of making a mess in the skillet - but the results far outweigh the challenge. Because the ingredient list is short (an unassuming bun, a smattering of pickles and a pile of caramelized onions), you'll need to season with abandon. You may be tempted to use an expensive craft cheese, but sliced American cheese is the only way to go for tradition and meltability.

Provided by Alexa Weibel

Categories     dinner, lunch, burgers, main course

Time 35m

Yield 4 burgers

Number Of Ingredients 9



Juicy Lucy Burger image

Steps:

  • In a small bowl, stir together 2 teaspoons salt and 1 1/2 teaspoons pepper. Divide the beef into four equal portions, then halve each of those portions. Gently roll each portion into a ball using the palm of your hand, then flatten each into a disk shape on a large cutting board, pressing with your fingers and palm until just over 4 inches wide and 1/4-inch thick. Repeat to form eight patties. Season both sides of each patty with the salt-and-pepper blend.
  • Add one slice cheese to the center of one patty, folding any overhanging corners of the cheese inward. Using a spatula, lift another patty from the cutting board and place it on top of the cheese, pressing gently to connect both patties. Gently pinch the edges of the patties together to thoroughly seal, then use your fingers to round the edges by pressing and patting along the perimeter. Repeat with the remaining patties, forming three more burgers, and set aside.
  • In a large (preferably 12-inch) cast-iron skillet, melt butter over medium heat. Add onion; sprinkle with sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, adding 2 tablespoons water about every 5 minutes to prevent burning, until tender and caramelized, about 20 minutes. Once the onions are caramelized, transfer them to a bowl. (If you have any bits left in the pan, wipe them out.)
  • Add the oil to the skillet to lightly coat the bottom and heat over medium-high until scalding-hot, about 2 minutes. Add the burgers and cook until seared and dark brown on the outside, 3 to 5 minutes per side. (You'll want to let the burgers cook undisturbed as long as possible to develop a crisp sear and to prevent them from splitting. Their insides will cook through by the time the outsides form a proper sear. Resist the urge to cut them open, as the cheese will spurt out.) Transfer burgers to a clean cutting board to rest.
  • Meanwhile, toast the buns: Scrape up and remove from the pan any cheese that may have leaked, leaving a thin layer of accumulated fat in the pan. Reduce the heat to medium. Working in batches, toast the buns cut-side down until warmed and toasted in spots, about 1 minute. Form sandwiches by layering pickles, patties, then caramelized onions on buns. Serve immediately.

Kosher salt and black pepper
1 1/2 pounds ground beef, at least 15 percent fat
4 slices American cheese
2 tablespoons unsalted butter
1 large yellow onion (about 1 pound), peeled and cut into 1/4-inch rounds
1/2 teaspoon granulated sugar
1 to 2 tablespoons canola or vegetable oil
4 potato rolls or soft hamburger buns, split
Bread-and-butter pickles, for serving

CHEF JOHN'S JUICY LUCY

This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 1

Number Of Ingredients 10



Chef John's Juicy Lucy image

Steps:

  • Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
  • Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
  • Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 27 g, Cholesterol 133.9 mg, Fat 38.1 g, Fiber 2.2 g, Protein 39.6 g, SaturatedFat 16.9 g, Sodium 957.8 mg, Sugar 2.2 g

6 ounces ground beef
4 drops Worcestershire sauce, or to taste
3 pinches garlic powder
freshly ground black pepper to taste
kosher salt to taste
1 pinch cayenne pepper
1 slice Cheddar cheese
1 hamburger bun, split
1 slice tomato
1 leaf lettuce

MOLTEN CHEESE JUICY LUCY

Two spots in Minneapolis claim to be the birthplace of the cheese-stuffed Juicy Lucy. The 5-8 Club says it came up with the idea in the 1950s, while nearby Matt's Bar & Grill says that in 1954, a customer requested the creation and exclaimed "That's one juicy Lucy!" after trying it. The rule for eating one is universal: Wait before taking a bite to avoid burning your mouth on molten cheese!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 molten cheese juicy lucies

Number Of Ingredients 6



Molten Cheese Juicy Lucy image

Steps:

  • Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
  • Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.

1 1/2 pounds ground beef
Kosher salt and freshly ground pepper
4 slices American or cheddar cheese
1 tablespoon vegetable oil
4 hamburger buns
Ketchup, mayonnaise and/or dill pickle slices, for topping

BREAKFAST JUICY LUCY

Provided by Molly Yeh

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15



Breakfast Juicy Lucy image

Steps:

  • Preheat the oven to 450 degrees F.
  • In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper. Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls. Create a large divot in the center of each ball and fill each with 1 slice of the cheese that's been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper.
  • Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside.
  • Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper.
  • Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes.
  • Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy!

1 pound ground pork
1 1/2 teaspoons light brown sugar
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 slices yellow American cheese
Olive oil
4 large eggs
4 English muffins
Unsalted butter
Sriracha or other hot sauce, optional

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