Rating: 5 stars
40 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

10 mins
25 mins
15 mins
1 burger


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Note:

For a medium-rare burger, cook for about 4 minutes per side. There are so many variables such as fat content, meat temperature, pan temperature, cheese choice, and portion size, just to name a few. So, doing some testing before the big burger party is recommended. Best homework, ever! But overall, not much can go wrong.

Editor's Note:

Please note changes in ingredient amounts if using the magazine version of this recipe.

Nutrition Facts

618 calories; protein 39.6g; carbohydrates 27g; fat 38.1g; cholesterol 133.9mg; sodium 957.8mg. Full Nutrition