Jucy Lucys Recipes

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CHEF JOHN'S JUICY LUCY



Chef John's Juicy Lucy image

This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 1

Number Of Ingredients 10

6 ounces ground beef
4 drops Worcestershire sauce, or to taste
3 pinches garlic powder
freshly ground black pepper to taste
kosher salt to taste
1 pinch cayenne pepper
1 slice Cheddar cheese
1 hamburger bun, split
1 slice tomato
1 leaf lettuce

Steps:

  • Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
  • Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
  • Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 27 g, Cholesterol 133.9 mg, Fat 38.1 g, Fiber 2.2 g, Protein 39.6 g, SaturatedFat 16.9 g, Sodium 957.8 mg, Sugar 2.2 g

JUICY LUCY BURGERS



Juicy Lucy Burgers image

A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!

Provided by Cooking Mama

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ pounds ground beef
1 tablespoon Worcestershire sauce
¾ teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (such as Kraft®)
4 hamburger buns, split

Steps:

  • Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
  • Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
  • Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 23.4 g, Cholesterol 131 mg, Fat 37.5 g, Fiber 1.3 g, Protein 38.1 g, SaturatedFat 16.5 g, Sodium 1143.1 mg, Sugar 0.6 g

JUCY LUCY FROM MINNEAPOLIS RECIPE BY TASTY



Jucy Lucy From Minneapolis Recipe by Tasty image

Here's what you need: hamburger bun, ground beef patties, american cheese, onion, sandwich pickle, butter

Provided by Steph Cozza

Categories     Dinner

Yield 1 sandwich

Number Of Ingredients 6

1 hamburger bun
2 ground beef patties, 1/4 pound (110 grams)
2 slices american cheese
⅓ cup onion, grilled, diced
sandwich pickle, optional
butter, as needed

Steps:

  • Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat.
  • While the bun is toasting, flatten each beef patty so that it's about ¼ inch (6 mm) thick.
  • Place the cheese in the middle of one of the patties, then cover it with the other patty.
  • Push the patties together and pinch the edges, assuring there are no holes for the cheese to seep through.
  • Place meat on a griddle or pan over medium high heat. Cook 5-10 minutes per side or until cheesy juices start spilling out.
  • Add pickles to the bottom half of the bun, followed by the onions. Then top it off with the cooked burger and top bun.
  • Get your chompers ready! But be careful - the cheese is super hot inside!
  • Enjoy!

"JUCY" LUCYS



Provided by Food Network Kitchen

Time 35m

Yield 6 burgers

Number Of Ingredients 7

2 1/2 pounds 80% lean ground beef (such as chuck)
6 slices American cheese
1 tablespoon vegetable oil
1 onion, diced
Kosher salt and freshly ground pepper
Dill pickle slices, for serving
6 soft hamburger buns, split

Steps:

  • Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties. Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.
  • Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet.
  • Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well.
  • Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun. Wait a few minutes before biting into the burger-the cheese is hot!

JUICY LUCY



Juicy Lucy image

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0

Steps:

  • Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

MOLTEN CHEESE JUICY LUCY



Molten Cheese Juicy Lucy image

Two spots in Minneapolis claim to be the birthplace of the cheese-stuffed Juicy Lucy. The 5-8 Club says it came up with the idea in the 1950s, while nearby Matt's Bar & Grill says that in 1954, a customer requested the creation and exclaimed "That's one juicy Lucy!" after trying it. The rule for eating one is universal: Wait before taking a bite to avoid burning your mouth on molten cheese!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 molten cheese juicy lucies

Number Of Ingredients 6

1 1/2 pounds ground beef
Kosher salt and freshly ground pepper
4 slices American or cheddar cheese
1 tablespoon vegetable oil
4 hamburger buns
Ketchup, mayonnaise and/or dill pickle slices, for topping

Steps:

  • Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
  • Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.

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