Juicy Lucy Burger
A Minneapolis legend where molten cheese is sealed inside the beef patty itself rather than placed on top. Biting into it releases a lava-like flood of cheese that is pure burger magic.
Two thin beef patties sealed around a core of American cheese to create a burger with a molten cheese center.
Nutrition per serving
Ingredients
Patty
Filling
Seasoning
Buns
Condiments
Toppings
Instructions
Form the thin patties
Divide the beef into 8 equal portions of 4 ounces each. Gently flatten each portion into a thin round patty about 4 inches in diameter. Do not overwork the meat or the patties will become tough. Season the outsides lightly with salt, pepper, and onion powder.
Stuff and seal the burgers
Place 2 folded slices of American cheese in the center of 4 patties leaving a half-inch border around the edge. Top each with a second patty. Firmly pinch and crimp the edges all the way around to form a tight seal. Make sure there are no gaps where cheese can escape.
Cook the first side
Heat a cast iron skillet over medium-high heat. Cook the stuffed patties for 5 to 6 minutes on the first side without pressing. Pressing will force the seal to break and the cheese will leak out onto the pan.
Flip and finish cooking
Carefully flip each burger once. Cook for another 5 to 6 minutes until the internal temperature reaches 160 degrees Fahrenheit. Let the burgers rest in the pan off the heat for 2 minutes. Warn anyone eating that the cheese inside will be extremely hot.
Toast buns and serve
Toast the buns cut-side down in the same pan for 30 seconds. Add mustard and pickles to the bottom bun. Set the Juicy Lucy on top and close the bun. Instruct guests to wait 2 minutes before biting in so the molten cheese does not burn them.
Substitutions
Common mistakes
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