Juicy Lucy Burgers

The Legend of the Juicy Lucy: Unleash the Gooey Goodness in Two Delicious Ways [Watch the Video Here!]

Calling all burger lovers! Today, we’re diving headfirst into the world of the Juicy Lucy, a legendary Minnesota burger that’s as iconic as it is delicious. This isn’t your average patty. The Juicy Lucy boasts a molten cheese center, waiting to explode with flavor in every bite.

Juicy Lucy Burgers Recipe 3

A Bite of History: Where Does the Juicy Lucy Hail From?

The exact origin of the Juicy Lucy is shrouded in a bit of mystery, with two Minnesota bars – Matt’s Bar and the Nook – vying for the title of birthplace. Regardless of its origin, the Juicy Lucy quickly rose to fame, becoming a beloved staple of Minnesota cuisine.

Two Takes on a Juicy Lucy Burgers: Minnesota vs. San Francisco

Today, we’re bringing you two delicious ways to experience the Juicy Lucy magic. First, we’ll tackle the classic Minnesota version, bursting with melty American cheese. Then, we’ll get a little adventurous with a San Francisco-inspired Juicy Lucy, featuring fresh mozzarella and balsamic grilled tomatoes.

Watch how to make this recipe!

Ready to unleash your inner burger maestro? Watch the video below where I team up with Jack Scalfani of the “Cooking with Jack” show! Together, we’ll guide you through every step of the process, ensuring your Juicy Lucy journey is a success.

The Minnesota Classic: A Gooey Masterpiece

This version stays true to its roots, featuring a center filled with melty American cheese. Here’s what you’ll need:

  • Ground beef (80/20 fat content is recommended)
  • Worcestershire sauce
  • Steak seasoning
  • Salt and pepper
  • American cheese slices
  • Hamburger buns
  • Sliced pickles (optional)
  • Your favorite burger toppings
Juicy Lucy Burgers Recipe 4

Building the Perfect Juicy Lucy Burgers:

  1. Mix It Up: Combine the ground beef, Worcestershire sauce, steak seasoning, salt, and pepper in a large bowl. Mix gently to avoid overworking the meat.
  2. Cheese Power: Divide the ground beef mixture into equal portions. Flatten each portion into a thin patty. Place a square of American cheese in the center of each patty.
  3. Seal the Deal: Carefully lift the edges of the patty and mold it around the cheese, creating a complete seal. Gently pat the patty to ensure there are no cracks.
  4. Cooking Time: Heat a cast-iron skillet over medium heat. Add a drizzle of oil and cook the Juicy Lucys for a few minutes per side, or until desired doneness is reached. Be careful not to press down on the burgers while cooking, as you might release the precious cheese filling.
  5. Bunanza: Toast your hamburger buns and assemble your Juicy Lucy with your favorite toppings. Don’t forget the pickles for a classic touch!

San Francisco Twist: Mozzarella and Balsamic Tomatoes

This version of Juicy Lucy Burgers takes inspiration from the Bay Area’s love for fresh mozzarella and balsamic flavors.

  • Ground beef (80/20 fat content is recommended)
  • Fresh mozzarella balls, cut into small cubes
  • Olive oil
  • Balsamic Glazed tomatoes
  • Red onions
  • Fresh basil leaves
  • Brioche rolls or Kaiser buns

A Californian Twist:

  1. Make the Balsamic Tomatoes: You can find the recipe here.
  2. Cheese Prep: Cut the fresh mozzarella balls into small cubes.
  3. Patty Power: Follow steps 1 and 2 from the Minnesota version, using the ground beef mixture and creating patties. This time, instead of American cheese, fill the center of each patty with the cubed mozzarella.
  4. Grill Time: Heat a grill pan over medium heat. Sear the Juicy Lucys for a few minutes per side, or until desired doneness is reached. Be mindful of the cheese filling!
  5. Balsamic Bliss: While the Juicy Lucys cook, add a drizzle of olive oil to the grill pan. Sauté the marinated cherry tomatoes and garlic cloves until softened and slightly blistered.
  6. Bunanza: Toast your hamburger buns and assemble your Juicy Lucy with the balsamic grilled tomatoes, fresh basil leaves, and your favorite toppings.

No matter which version you choose, Juicy Lucy Burgers are a guaranteed crowd-pleaser. So, grab your ground beef, fire up the grill, and get ready to experience the legend of the Juicy Lucy in all its gooey glory!

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Juicy Lucy Burgers Recipe 4

Juicy Lucy Burgers, Two Ways

Recipe by Jason Hill – CookingSessions.com
Today, we're bringing you two delicious ways to experience the Juicy Lucy magic. First, we'll tackle the classic Minnesota version, bursting with melty American cheese. Then, we'll get a little adventurous with a San Francisco-inspired Juicy Lucy, featuring fresh mozzarella, balsamic-glazed tomatoes, and grilled onions. Enjoy!
5 from 1 vote
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Traditional Juicy Lucy

  • Kaiser rolls or brioche bun
  • 80 percent/20 percent beef burgers
  • Sliced red onions
  • Salt and pepper
  • American cheese slices
  • Lettuce
  • Sliced jalapeños

Gourmet Juicy Lucy (aka San Francisco Burger)

  • Kaiser rolls or brioche bun
  • 80 percent/20 percent beef burgers
  • Sliced red onions grilled
  • Salt and pepper
  •  balsamic-glazed tomatoes
  • Fresh mozzarella cheese
  • Lettuce

Instructions
 

  • Form ground beef into patties, make a small indentation in one patty for the cheese. Add desired amount (and type) of cheese slices, then top with another patty. Seal edges well so cheese doesn’t ooze out during grilling.
  • Heat grill. Cook burgers on both sides until grilled to desired doneness. Grill onions and tomatoes (if using). Toast buns if desired.
  • To assemble burgers, place grilled burgers on buns with mayonnaise, mustard and desired condiments.
  • Top with fresh lettuce and tomatoes if making traditional style with American cheese. If making gourmet style with mozzarella, top with the balsamic grilled tomatoes and hand-leafed lettuce.
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Keyword BBQ, burgers, grilling, juicy lucy, sandwiches
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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