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Chef John's Juicy Lucy

Rated as 4.71 out of 5 Stars
70k

"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."
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Ingredients

25 m servings 617
Original recipe yields 1 servings (1 burger)

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 617 calories; 38.1 27 39.6 134 958 Full nutrition

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Reviews

Read all reviews 17
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A true juicy Lucy uses American cheese. Just fold into quarters -- no sense fussing with cutting out circles. Make sure edges are sealed. I use a little bit of water on edges to help "glue" toge...

Most helpful critical review

My patties would not stay together once I bit into it.

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A true juicy Lucy uses American cheese. Just fold into quarters -- no sense fussing with cutting out circles. Make sure edges are sealed. I use a little bit of water on edges to help "glue" toge...

These were amazing from assembly to eating. I’ve made other versions before, but the technique and finished burgers were sooo delicious! Definitely a new favorite at my house!

This is an incredible burger. I did make it medium and added to the flavor and juiciness. Since I am a freak for onions on burgers, I added caramelized vidalia onion along with the cheese to th...

This is amazing! As good as at least one of alleged original juicy lucy creator but without the drive and wait for a table. Based on other reviews, I used 80% fresh ground beef and Montreal stea...

I have to admit I worked garlic and onion flakes into the meat before forming patties. I used a biscuit cutter to cut the cheese. I also put a spoonful of chopped canned green chiles on top of t...

Chef John is absolutely right when he said this is a different experience than a normal cheese burger. This is now my go to for all burger parties.

This is absolutely delicious!!! I made this exactly as the recipe had stated. I will definitely be making this again. This recipe reminded me of the surprise burgers my mom would make.

Worked very well with white cheddar, don't overcook.

My patties would not stay together once I bit into it.