Better known as the Jucy Lucy if spelled correctly. But I understand the confusion! So, from here on out, when talking about this recipe for Juicy Lucy we will stick with tradition and call it by its real name.
The Jucy Lucy
This burger is Minnesota's most well known sandwich and burger, period. While there are two bars who claim its origination, it's really pretty simple. So in my honest opinion, who cares.
Basically I call this an inside-out cheese burger. You put the cheese on the inside of two burger patties that form one and have an oozing cheese explosion when you cut or bit into it.
Other than that, there are no special seasonings, sauces, techniques, or otherwise. Which makes this recipe for Juicy Lucy super easy!
I did find that the originals are served with 'almost' caramelized onions on top. Which, I put on almost every burger I eat anyway because...why not!
So, with that being said...
LET'S GET TO COOKIN'
Preparing a Jucy Lucy Patty
I am using 80/20 ground beef for this Jucy Lucy Recipe.
Start by forming four 4 oz patties with a wall around them. This will make it easier to place the cheese and seal the other patties in a moment.
Now, make four more slightly smaller 4 oz patties.
Next, on the patties with the walls, place one slice of American Cheese folded in fours on top of them.
Finally, place the non-walled patties onto the others and begin to pinch and roll the edges together forming one burger patty.
Salt and pepper the top of the patty with coarse kosher salt and fresh ground black pepper.
Cooking an Authentic Jucy Lucy Patty
Preheat a cast iron skillet over medium-high heat. Place your four burger patties in the skillet and cook on each side for about 10 minutes or until it begins to brown and caramelize.
Now, remove the burgers and reduce the heat to medium. Add in some butter and onions stirring to coat the onions in the beef lard and butter. Sprinkle with a little salt bring the moisture out.
Allow these onions to cook for about 10 minutes or until browned but not quite caramelized. Pour these into a fine strainer and set aside as a garnish.
Next, place the hamburger buns into the same skillet and toast to your liking.
Assembly
This is all pretty simple. Place a burger on a bun, put your onions on top of that, garnish with lettuce, tomato, ketchup, mustard, Mayo, Pickle, what have you.
ENJOY!
Recipe for Juicy Lucy
Ingredients
- 4 tablespoon Olive oil
- 2 Lbs Ground Beef 80/20
- 1 Medium Yellow Onion
- 4 Slices American Cheese
- 4 Brioche Hamburger Buns
- Salt and Pepper to taste
Instructions
- Start by forming four 4 oz patties with a wall around them.
- Make four more slightly smaller 4 oz patties.
- On the patties with the walls, place one slice of American Cheese folded in fours on top of them.
- Place the non-walled patties onto the others and begin to pinch and roll the edges together forming one burger patty.
- Salt and pepper the top of the patty with coarse kosher salt and fresh ground black pepper.
- Preheat a cast iron skillet over medium-high heat.
- Place your four burger patties in the skillet and cook on each side for about 10 minutes.
- Remove the burgers and reduce the heat to medium.
- Add some butter and onions stirring to coat the onions in the beef lard and butter. Sprinkle with a little salt bring the moisture out.
- Allow the onions to cook for about 10 minutes but not caramelize. Pour these into a fine strainer and set aside as a garnish.
- Assemble burgers and Serve.
- ENJOY!
Video
In Conclusion
While this is a very simple recipe it's extremely popular in Minnesota. But if you like this recipe you might like these other Cast Iron Recipes as well.
Either way, I hope you enjoy your burger and have a wonderful time in your kitchen!
Happy cooking,
-Jeremy
Krystal says
Just my opinion, 5-8 juicy Lucy is better than Matts. ??
Jeremy says
I really wish I could give my opinion on this! But I've never personally had either one! One day I will make the trip and come back to chime in again! LOL!