Juicy Lucy
Cheese sealed inside the patty so it melts into a molten core.
How to make it
Ingredients
Burger
- 2 × 3 oz portions 75/25 ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 slice American cheese
- 1 hamburger bun
Method
- Shape each portion of beef into a thin patty, about ¼ in thick. Season both sides.
- Put the cheese in the middle of one patty, lay the other on top and pinch the edges firmly so the cheese is sealed in.
- Cook in a grill pan or skillet over medium-high heat, 4–5 minutes a side. If it puffs up, poke it with a toothpick to let the steam out.
- Toast the bun and build it. Warn whoever eats it: the cheese inside is molten.
Note on the source: This is Joshua Weissman’s version. The ATK recipe from Ultimate Burgers isn’t published online.
Quantities come from the source. The method is written in our own words. See the original ↗
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Where it comes from
Since 1950s · Minneapolis, Minnesota · Source ↗
Matt’s Bar in south Minneapolis claims the original, spelled “Jucy Lucy”, from the 1950s. The 5-8 Club down the road disputes it.
Where to try it
- Matt’s Bar3500 Cedar Ave S, Minneapolis, MN
Spells it “Jucy Lucy” and claims the original.
- 5-8 Club5800 Cedar Ave S, Minneapolis, MN
The rival claimant, about 23 blocks south.
Checked October 2026. Opening hours change, so check before you travel. See it on the Burger Atlas →
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