The Jucy Lucy (sic) is a burger patty with molten cheese inside. It originated in Minnesota, but the actual birthsite is in dispute, with both Matt’s Bar and the 5-8 Club in Minneapolis claiming the naming rights. Matt’s uses the spelling of “Jucy,” while the 5-8 adds the “i.” You’ll pay $6.75 at Matt’s, and $9.35 (with fries) at the 5-8.
The burger style is now widely available across the US, and while the original is stuffed with “American cheese,” there are all sorts of variations available, with different cheeses (feta, blue, pepperjack, cheddar) and other ingredients (mushrooms, peppers, olives, bacon) as stuffing supplements.
There are a couple of ‘tricks’ to making these burgers at home, but if you follow the tips, you’ll have a fun burger to serve your family and friends, and you can customize them (as suggested above) to suit your guest’s personal palate. Merkt’s sharp cheddar cheese spread is a popular choice in the Chicago area.
Start with 80/20 ground beef, and make two thin patties, one an inch larger in diameter than the other. Place the larger patty on a piece of wax paper, and place 1 slice of American cheese, quartered, in the middle of the patty. Place the other patty on top, and fold the edges of the larger patty up over the edge of the smaller patty, crimping the edges.
One downside of the Jucy Lucy is no one has figured out how to cook them to any different stage than “well,” because that is how the molten cheese effect happens. So you’re looking at a good 6 minutes plus per side on the griddle or grill.
Garnish to your own taste, and be CAREFUL biting in. “Molten” cheese means just that, and it can be HOT!
I made two this time around, on the left, “traditional style,” on the right, “black & blue,” blue cheese, olives, cajun seasoning.
Jucy Lucy Recipe