📝 About This Recipe
Born in the heart of South Minneapolis, the Jucy Lucy is an iconic Midwestern masterpiece that turns the traditional cheeseburger inside out. By sealing a molten core of American cheese inside two thin beef patties, you create a burger that is incredibly succulent with a signature 'lava' center. This recipe delivers a perfectly seared crust and a gooey, decadent interior that defines comfort food at its finest.
🥗 Ingredients
The Meat
- 2 pounds Ground Beef (80/20 lean-to-fat ratio, chilled)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Kosher Salt (plus more for seasoning the exterior)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Molten Core
- 8 slices American Cheese (High-quality deli-style preferred for melting)
The Build
- 4 pieces Brioche Buns (split and buttered)
- 2 tablespoons Unsalted Butter (softened)
- 12-16 pieces Dill Pickle Chips (thick cut)
- 1/2 Yellow Onion (thinly sliced or griddled)
Secret Burger Sauce
- 1/4 cup Mayonnaise
- 1 tablespoon Yellow Mustard
- 1 tablespoon Ketchup
- 1 teaspoon Sweet Pickle Relish
👨🍳 Instructions
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1
In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, salt, pepper, and garlic powder. Do not overwork the meat; mix just until the seasonings are distributed to keep the burgers tender.
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2
Divide the meat into 8 equal portions (about 4 ounces each). Roll them into balls and then flatten them into very thin, uniform patties, roughly 5 inches in diameter.
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3
Take two slices of American cheese and fold them into quarters, creating a small, thick square of cheese.
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4
Place the folded cheese square directly in the center of 4 of the beef patties, leaving a wide margin of meat around the edges.
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5
Place the remaining 4 patties on top of the cheese-covered patties. Carefully pinch the edges of the two patties together to create a tight seal.
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6
Gently press the edges to smooth them out, ensuring there are no cracks or gaps where cheese could escape. The patty will look thick and slightly domed.
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7
Place the stuffed patties on a tray, cover with plastic wrap, and refrigerate for at least 15-20 minutes. This helps the meat set and prevents the cheese from bursting out too early.
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8
While the meat chills, whisk together the mayonnaise, mustard, ketchup, and relish in a small bowl to create the secret sauce.
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9
Heat a heavy cast-iron skillet or flat-top griddle over medium-high heat. Lightly butter the cut sides of the buns and toast them until golden brown; set aside.
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10
Increase the heat to high. Lightly oil the skillet and place the chilled patties in the pan. Season the outside with an extra pinch of salt.
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11
Cook for 4-5 minutes on the first side until a deep, dark brown crust forms. Flip carefully using a sturdy spatula.
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12
Cook for another 4-5 minutes on the second side. If the patties puff up significantly, that’s the steam from the melting cheese—do not press down on them!
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13
Remove the burgers from the heat and let them rest for 3 to 5 minutes. This is the most crucial step to prevent the 'cheese volcano' from burning your mouth.
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14
Assemble by spreading the sauce on the bottom bun, adding pickles and onions, then the patty, and finishing with the top bun.
💡 Chef's Tips
Always use 80/20 ground beef; the fat content is essential for moisture since these burgers must be cooked to at least medium to melt the cheese. Avoid using pre-shredded cheese as the cellulose coating prevents it from melting into a smooth liquid core. Ensure the edges are sealed perfectly by dampening your fingers with a little water if the meat is sticking. The 'rest' period is mandatory—the cheese inside is molten lava and needs a few minutes to stabilize. If you want to add more toppings, keep them simple; the cheese inside is the star of the show.
🍽️ Serving Suggestions
Serve with a side of extra-crispy crinkle-cut fries seasoned with lawry's seasoned salt. Pair with a cold local Midwestern lager or a crisp Pale Ale to cut through the richness. A side of creamy coleslaw provides a bright, acidic contrast to the savory beef. For a true Minneapolis experience, serve with a side of 'top the tater' style potato chip dip. Offer plenty of napkins; this is a notoriously messy, glorious meal.