Juicy Lucy Burgers

A Juicy Lucy is a simple but ingenious twist on a cheeseburger (with a super-cute name). Instead of cheese melting on top of a hamburger patty, it’s stuffed inside of it, creating an oozy, cheesy center.

The first time I heard of this concept, I was instantly intrigued (which isn’t surprising, given how much I loved Oscar Mayer cheese-stuffed hot dogs growing up). I’m happy to report that several homemade Juicy Lucys later, I can now make a pretty mean one that’s a hit at the dinner table. It doesn’t take much more time than making a regular cheeseburger, and it’s great for those who like their burgers cooked to medium. Here’s how to do it.

The cheese-stuffed Juicy Lucy (sometimes spelled Jucy Lucy) burger hails from the Midwest. Two bars in Minneapolis claim to have invented the concept in the ‘50s, with Matt’s Bar spelling it Jucy Lucy and the 5-8 Club spelling it the traditional way. Matt’s Bar only uses American cheese, while the 5-8 Club gives you multiple cheese options.

• Purists will tell you the cheese-stuffed patty should be topped only with sliced pickles, but nowadays more topping options, like onions, are commonly offered.
• A signature trait of a Juicy Lucy is ground beef that’s seasoned before being formed into patties. I like a small amount of salt, garlic powder, Worcestershire sauce, and pepper mixed into the meat, which results in a more flavorful patty. It’s not as highly seasoned as meatballs or meatloaf, but there’s definitely more oomph to it than a patty that’s seasoned on the outside with salt and pepper.

I love stuffing Juicy Lucys with American cheese because it melts like a dream and has the flavor I associate with hamburgers eaten outside on a hot summer day. You can substitute with cheddar if you’d like, but don’t go too sharp or it’ll compete with the meat.

Juicy Lucys are all about the technique. You want to encase the cheese with the meat so the center doesn’t leak, but you also don’t want a big lump of cheese in the middle. Follow these steps for a Juicy Lucy that will hold up when cooked and also give you the right ratio of beef to cheese.

1. Start with cold meat. Start with ground beef that’s refrigerator cold. It’s easier to shape and you don’t want any of the fat melting while you form the patties.
2. Form two patties, not one. For each Juicy Lucy, form two very thin patties with the seasoned ground beef.
3. Overlap the cheese. You can’t just put a slice of cheese between the patties and call it a day, because the cheese slice is usually too wide. Cut each slice of cheese into quarters, then arrange the pieces in an overlapping circle on the patty, leaving a 1/2-inch border around the edges. This will ensure that the cheese is evenly distributed but won’t leak out the sides.
4. Seal the patties together. Stack the second patty on top of the first and pinch the sides closed. After pinching, round out the edges by cupping the sides to form a nice, even patty.

Juicy Lucys can be formed a few hours ahead and refrigerated until you’re ready to cook. When it’s dinnertime, you have two options.

• The stovetop: This is the traditional method, because the outside gets really browned and flavorful. Although it’s contrary to a lot of conventional burger cooking, I cook Juicy Lucys over medium instead of medium-high. The slightly lower temperature cooks the patty a little slower to a medium doneness and gives the cheese a chance to melt while the meat browns. Let the burgers rest while you toast the buns in the oven. This lets the cheese melt further (no one wants a half-melted Juicy Lucy) and allows the juices in the meat to redistribute. 
• The grill: You can also grill Juicy Lucys covered over direct, medium-high heat. You need the higher heat here since the patties are only in contact with the grill grates and need the extra heat to get nice, dark grill marks. The advantage of the grill is that you can throw the buns on the hot grates while the patties are resting. It’s also a great option in the summer, when you want to cook outside and minimize cleanup (and leave the oven off).

• Make ahead: The burgers can be formed and refrigerated up to a few hours ahead before cooking.
• Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Layer a few sliced pickles onto the Juicy Lucys before serving, and add on other traditional burger toppings if you’re in the mood. I like to swipe a little ketchup on each bite, but otherwise I leave it unadorned to let the flavors of the seasoned meat and cheese shine.

Serve with a handful of potato chips: these burgers are messy in a good way, so you might as well skip the fork altogether at this meal! Here are a few more tasty potato sides to serve with the burgers.

• Shoestring Fries
• Classic Potato Salad
• Cajun Fries
• Garlic Parmesan Fries
• Copycat In-N-Out Animal-Style Fries
• Grilled Corn on the Cob