A juicy lucy burger – or jucy lucy – is a giant burger with a cheese stuffed meat patty. Here’s how to make the juicy lucy burger at home.
Two bars in Minneapolis claim to be the inventor of the burger – Matt’s Bar Jucy Lucy and the 5-8 Club Juicy Lucy.
It is a giant burger with a core of cheese inside the meat instead of on top.
Our recipe by Roger Mooking is a giant 10″ Juicy Lucy Burger with bacon and cheddar cheese. It feeds the whole family!
Would you rather serve individual-sized stuffed burgers? Use the Cuisinart 3-in-1 Stuffed Burger Press to make man-sized 4.5″ burgers, regular 4″ burgers or 2.5″ sliders.
How to Make a Juicy Lucy Burger
Ingredients
- 9″ cake pan
- 2 Tbsp McCormick Grill Mates Montreal Steak Seasoning, divided
- 2 lb 80 percent fat ground beef
- 8 oz sliced medium or sharp white cheddar cheese
- ¼ c mayonnaise
- ¼ c yellow mustard
- 8 long pickle slices, plus 2 tablespoons brine
- 1 round loaf soft bread (10 inches), cut in half horizontally
- olive oil
- sea salt
- freshly ground black pepper
- large heirloom tomato, thinly sliced
- small red onion, thinly sliced
- slices bacon, cooked
- 2 cups shredded iceberg lettuce
Instructions
- Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1/2-1-inch border around sides. Sprinkle with additional 2 teaspoons seasoning. Top with remaining ground beef in even layer and press to seal in cheese. Sprinkle with remaining seasoning.
- Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Patty can be assembled up to 2 hours in advance.)
- In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate.
- Remove most of soft insides from top of bread to make hollow. Reserve insides.
- Prepare grill for indirect medium heat at about 350° F.
- Brush grill grates with oil. Hold burger on foil bottom and flip onto indirect-heat side of grill; peel off foil. Cook until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until burger is cooked through and cheese is melted, about 5-8 minutes longer. Move to direct-heat side of grill for 1-2 minutes per side for more char.
- Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
- Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining mustard sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.
Source
Recipe by chef Roger Mooking, recipe and photo courtesy of McCormick.
Photo of a Juicy Lucy from Minneapolis’s 5-8 Club by Kim from TheGirlsNY.
Want to see more of Roger Mooking’s recipes?
Roger Mooking is a Trinidadian-Canadian chef, musician, and television host. He is the host of the television series Man Fire Food*. He is also the host and co-creator of Everyday Exotic.
Want more? See all of our burger recipes.
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