Celebrate memorial Day with this classic Minnesota burger
Image: The Juicy Lucy from the originators, the 5-8 Club in Minneapolis
There are few things in life more beautiful then a perfect summer day. And the best part of a summer day, is grilling; hot dogs, steaks, chicken, asparagus, sweet corn, and potatoes make a frequent appearance. But the shining star, the food we demand for a Saturday afternoon or a celebratory weekend like Memorial Day is the Juicy Lucy.
A traditional Juicy Lucy (or Jucy Lucy) is a basic burger, with the cheese on the inside. It’s a simple thing, but oh so delicious. And in Minnesota, the Juicy Lucy is a big deal.
The beauty of the Lucy is that it’s fun and easy to make, and there are endless variations. Here are the basic instructions for a tasty, traditional Juicy Lucy, as well as some ideas to add a twist to this classic recipe.
• 2 pounds ground beef or pre-made patties
(lean is ok, but extra lean will not have enough fat for the burgers to stay together)
• Sliced cheddar or American cheese
(pre-sliced is easier to portion, but I’ve used anything I happened to have in the fridge)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped garlic
• salt and pepper to taste
1. Start by seasoning the ground beef in a large bowl, mixing everything by hand. Keep in mind you need meat that is really moist so it all sticks together. Feel free to add your favorite spices, I like using Worcestershire sauce because it’s what my mom used when I was a kid.
2. Using about 2/5 of the meat make small, flat patties. I line them up on a tin foil lined cookie sheet.
3. On to the cheese! When I use pre-sliced cheese I break one slice in half, then half again, so I have a small square of cheese. I put two of these small squares in the center of each patty. (If you put too much cheese in them it find its way out through leaks, and you could risk losing all your cheese. This is definitely a case of less is more.)
4. Using the rest of the ground meat make larger patties and set them on top of the cheese, pick each one up and press well to make sure the edges are sealed. If you are using premade patties, just put the cheese between two and press the edges together very well to seal them.
5. Carefully set them on the grill, and let them cook until the bottom comes away easily from the grill. Flip and cook the rest of the way. They should be a little softer then a regular done burger, so that the cheese is perfectly gooey inside.
6. Wait about 10 minutes until you take your first bite! Around here we having a saying, “Beware the Cheese” – its super hot. Now enjoy this Minnesota classic!
Juicy Lucy Variations:
The breakfast Lucy – add chopped bacon to the cheese in the middle, and top the burger with a fried egg. You can even serve it on Texas toast. This is my personal favorite.
The Greek Lucy – instead of cheddar use feta and sun dried tomatoes, you can put pesto on the bun too.
Pizza Lucy – fill with grated cheese and chopped pepperoni. Throw a little marinara sauce on top.
Readers – what would you stuff in these burgers to make your own customized Juicy Lucy?
Shaya is a modern girl trying to live the good life on a budget; which includes good food, cheap wine, and bargain hunting. Though she loves spending time with her friends, she can usually be found cuddling with her dogs Betty and Ripley on the couch.