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Minnesota Juicy Lucy Burger

An iconic Minneapolis creation featuring a beef patty with molten cheese sealed inside. Two local establishments, Matt's Bar and the 5-8 Club, both claim to have invented this inside-out cheeseburger. Matt's Bar calls it the "Jucy Lucy" (without the "i"), while the 5-8 Club spells it "Juicy Lucy." Regardless of the spelling, the concept is the same: a burger patty with hot, melted cheese hidden inside that creates a delicious, gooey surprise with the first bite.

35 minMediumServes 4550 cal/serving

AmericanLunchStovetopStandardHigh ProteinAlcohol-Free

Ingredients

  • 2 pounds ground beef (80/20 lean-to-fat ratio)
  • 8 slices American cheese slices
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp vegetable oil or butter
  • 4 hamburger buns
  • 1 yellow onion, thinly sliced
  • 16 slices dill pickle slices
  • to taste ketchup
  • to taste mustard

Instructions

  1. 1

    Divide the 2 pounds ground beef (80/20 lean-to-fat ratio) into 8 equal portions (4 portions if making 2 servings, 12 for 6 servings, 16 for 8 servings). Shape each portion into a thin patty, about 5 inches in diameter.

  2. 2

    Season the patties with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.

  3. 3

    For each Juicy Lucy, place 8 slices American cheese slices (folded to fit) in the center of one patty. Leave about 1/2 inch of space around the edges.

  4. 4

    Place a second patty on top of the cheese and pinch the edges firmly to seal the cheese completely inside. Make sure there are no holes or the cheese will leak out during cooking.

  5. 5

    Gently flatten the sealed patty slightly, being careful not to squeeze too hard. The final thickness should be about 3/4 inch.

  6. 6

    Heat a cast-iron skillet or griddle over medium heat. Add 2 tbsp vegetable oil or butter.

  7. 7

    Cook the patties for about 4-5 minutes on the first side. Flip carefully and cook for another 4-5 minutes on the second side for medium doneness. The internal temperature should reach 160°F (71°C). Be patient and resist the urge to press down on the patties while cooking, as this will cause the cheese to leak out.

  8. 8

    If desired, toast the 4 hamburger buns lightly on the same skillet.

  9. 9

    For authentic Minnesota style, serve the burgers with minimal toppings of just 1 thinly sliced yellow onion and 16 slices dill pickle slices, letting the molten cheese be the star. Offer ketchup and mustard on the side.

  10. 10

    IMPORTANT: Let the burgers rest for 2-3 minutes before serving so the molten cheese doesn't immediately burst out. Warn guests about the hot cheese inside!

Questions

Can I make Minnesota Juicy Lucy Burger dairy-free?

Yes. The dairy in this entry is 8 slices American cheese slices, 2 tbsp vegetable oil or butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Minnesota Juicy Lucy Burger gluten-free?

Yes. The gluten in this entry is 4 hamburger buns. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Minnesota Juicy Lucy Burger keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Minnesota Juicy Lucy Burger?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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