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A Juicy Lucy is a mouthwatering cheeseburger with gooey, melty cheese stuffed inside, all nestled on a buttery toasted bun with all the fixings. It’s truly the best burger you’ll ever have.
Summer just wouldn’t be the same without a Juicy Lucy.
Er, scratch that. Summer just wouldn’t be the same without a Juicy Lucy.
In This Post: Everything You Need For Juicy Lucys
What Is a Juicy Lucy?
A Juicy Lucy is a decadent cheeseburger filled with oozing, bubbling, cheesy goodness.
That’s it. A burger filled with cheese.
Origins Of The Classic Juicy Lucy
The Juicy Lucy hails from South Minneapolis, Minnesota, with a hot debate over whether Matt’s Bar or the 5-8 Club first created it, conveniently located on the same street (Cedar Avenue).
The creation story of the Juicy Lucy is a bit of a mystery, depending on who you ask. Dive deep into the heated history of this humble yet delicious cheeseburger, especially if you’re a proud Minnesotan who has strong opinions on the best cheese to use, grilling vs. pan-frying, and the ultimate dive bar for Juicy Lucys.
As a Minnesota native, I have my own take:
What’s the Best Kind of Cheese?
American cheese all the way. You need that smooth, melty goodness. Cheddar or pepperjack can work in a pinch, or mix some jalapeños with American for a twist. Some people opt for blue cheese, turning it into a Blucy. But for me, the heart of a Juicy Lucy is that creamy, liquid-like center of cheese. This isn’t the time for fancy cheese pulls.
Grilled or Pan-Fried?
We do both at home, depending on the day. I prefer a cast-iron skillet or flat-top pan for pan-frying.
Which Minneapolis Dive Bar Does It Best?
My vote goes to The Nook. It’s tucked away in our St. Paul neighborhood, with that classic dive bar vibe and a bonus bowling alley in the basement. Seriously.
Juicy Lucy Ingredients
Beef, spices, American cheese. And some good brioche buns.
How Do You Stuff It With Cheese?
It’s super easy.
Make one smaller patty and one larger patty.
Place the cheese on the larger patty.
Place the smaller patty on top and seal the edges.
Voilà!
How To Cook a Juicy Lucy
Your meat is seasoned, your cheese is stuffed, and it’s time to work your magic.
You can grill it, use a flat-top grill, or cook it on a stovetop in a skillet (preferably cast-iron). I personally prefer the stovetop method!
I like to cook mine over medium heat instead of the traditional medium-high because:
It’s challenging to achieve a medium-done Juicy Lucy without overcooking the beef or melting the cheese. We usually opt for a more well-done burger by cooking it over medium heat for a bit longer than usual (the thin patties cook relatively quickly) to ensure that perfect melty cheese center.
What To Put On A Juicy Lucy
Anything you desire!
I prefer a simple setup:
- bun
- burger
- pickled jalapeño
- sometimes tomato
- always ketchup
- maybe mayo
- and often ranch because, yes, I’m that Minnesotan.
Enjoy your summer BBQ!
Juicy Lucy: Frequently Asked Questions
Hands down, classic American Cheese. It works well for a Juicy Lucy because it’s perfectly melty, gooey, not stringy, and has that classic cheesy flavor.
Classically, a Juicy Lucy is cooked to medium doneness. BUT I find it nearly impossible to accomplish this (kudos to you, dive bars!) because the cheese is never melty enough when it reaches that level of doneness. So instead, I cook it over medium heat (instead of medium-high) so that the cheese is melted perfectly but the meat isn’t overdone. This does mean that the burger itself is more medium-well in doneness.
Either works and both are delicious! Traditionally, Juicy Lucys are made on a flat-top grill, which we also have at home and loveeeee, or you could get a flat-top griddle for the stove. (affiliate links)
Depends on where you eat it / where you pay homage to it! At Matt’s Bar it’s spelled “Jucy Lucy” and at the 5-8 Club it’s spelled “Juicy Lucy.” Not confusing at all, right? I love this weird little burger.