📝 About This Recipe
Born in the heart of South Minneapolis in the 1950s, the Jucy Lucy is an iconic American masterpiece that flips the burger script by putting the cheese on the inside. As the beef sears, the cheese center melts into a molten 'lava' core that keeps the meat incredibly moist and flavorful from within. This recipe delivers a perfectly seasoned crust and that signature eruption of golden cheese that defines this legendary fast-food staple.
🥗 Ingredients
The Meat & Cheese
- 2 pounds Ground Chuck (80/20 fat ratio is essential; keep it very cold)
- 8 slices American Cheese (High-quality deli slices work best for melting)
- 1 tablespoon Kosher Salt
- 2 teaspoons Black Pepper (Freshly cracked)
- 1 teaspoon Garlic Powder
The Secret Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Yellow Mustard
- 2 tablespoons Sweet Pickle Relish
- 1/2 teaspoon Smoked Paprika
Assembly & Garnish
- 4 pieces Brioche Buns (Split and lightly buttered)
- 12-16 slices Dill Pickle Chips
- 1/2 White Onion (Thinly sliced into rings)
- 1 head Iceberg Lettuce (Shredded for crunch)
- 2 tablespoons Unsalted Butter (For the buns and skillet)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, mustard, relish, and smoked paprika to create the secret sauce. Set aside in the refrigerator to let the flavors marry.
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2
Divide the cold ground chuck into 8 equal portions (about 4 ounces each). Gently roll them into balls, being careful not to overwork the meat, which can lead to a tough burger.
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3
Using a burger press or the bottom of a heavy plate, flatten each meatball into a thin patty about 1/2 inch wider than your buns. You should have 8 thin, uniform patties.
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4
Take 2 slices of American cheese and fold them into small squares (about 1.5 inches wide). Place the cheese stack in the dead center of 4 of the patties.
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5
Place the remaining 4 patties on top of the cheese-topped ones. Pinch the edges firmly together with your fingers to create a tight seal, then gently reshape the burger so it is smooth.
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6
Crucial Step: Use a toothpick to prick a tiny hole in the top of each patty. This allows steam to escape so the burger doesn't puff up and explode in the pan.
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7
Mix the salt, pepper, and garlic powder in a small ramekin. Season the outside of the stuffed patties generously on both sides just before cooking.
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8
Heat a heavy cast-iron skillet over medium-high heat. Add a small pat of butter or a teaspoon of oil. Once shimmering, place the patties in the pan.
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9
Sear the first side for about 4-5 minutes without moving them, until a deep, dark brown crust forms. Flip carefully using a wide spatula.
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10
Cook the second side for another 4-5 minutes. Do not press down on the burgers with the spatula, or you risk popping the cheese core!
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11
While the burgers cook, toast the buttered brioche buns in a separate pan until golden brown and crispy on the edges.
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12
Remove the burgers from the heat and let them rest for at least 3-5 minutes. This is vital to allow the molten cheese to settle slightly so it doesn't scald your mouth.
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13
Spread a generous amount of secret sauce on the bottom and top buns. Layer the shredded lettuce and onion on the bottom.
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14
Place the patty on the vegetables, top with pickle chips, and close the sandwich. Serve immediately with plenty of napkins!
💡 Chef's Tips
Always use 80/20 ground chuck; leaner meat will dry out during the long cook time required to melt the center. Keep the meat as cold as possible until it hits the pan to ensure the fat doesn't melt prematurely. Ensure the edges are perfectly sealed; any gap will cause the cheese to leak out and burn in the pan. Warning: The first bite is 'molten lava' hot—always warn your guests to wait a few minutes before diving in. If you don't like American cheese, use Pepper Jack or Sharp Cheddar, but shred it first so it melts faster.
🍽️ Serving Suggestions
Serve with thick-cut, double-fried French fries seasoned with sea salt. A cold, crisp Pilsner or a local Minneapolis IPA cuts through the richness of the cheese perfectly. Classic creamy coleslaw on the side provides a refreshing, acidic contrast. For a true diner experience, pair with a thick chocolate or vanilla malted milkshake.