Juicy Lucy Burger Recipe

The Juicy Lucy Burger is perfect for your 4th of July cookout because nothing is more American than a cheese-stuffed juicy hamburger! To world cuisine, The Juicy Lucy, or Jucy Lucy burger, is Minneapolis’ contribution. It’s a cheeseburger with the cheese inside the meat, such that the cheese melts to a molten core when cooked. It is served with a warning against scalding yourself with liquid cheese.

In a south Minneapolis bar, The Juicy Lucy burger was invented sometime in the 1950s and depending on who you talk to, that was either the 5-8 Clubs, where they serve the “Juicy Lucy”, or Matt’s bar, where they make the “Jucy Lucy”, and let customers know that “if it’s spelt correctly, you’re at the wrong place”.

Time Zone

Time: 25 min

Prep: 15 min

Cook: 10 min

Ready in: 25 min

Yield: serves 4.

This dish is four servings, which mean this dish can be served to 4 adult people. You can cook it for your family, lunch or dinner cooks it without thinking.

Juicy Lucy Burger Recipe
Juicy Lucy Burger Recipe

Appliance – Cast-iron PanKnife.


  1. Two cucumbers, cut crosswise into ⅛-inch-thick rounds.
  2. Kosher salt
  3. 3 cups apple cider vinegar
  4. ½ cup of sugar
  5. One teaspoon yellow mustard seeds
  6. One teaspoon ground turmeric
  7. 1 ½ tablespoon unsalted butter
  8. One yellow onion, thinly sliced (about 1 cup)
  9. 1 pound ground brisket
  10. 8 ounces ground chuck
  11. 8 ounces ground short rib
  12. ½ cup dry-aged beef fat
  13. 4 slices American cheese
  14. Freshly ground black pepper.
  15. Four brioche buns, split and lightly toasted.
  16. Ketchup and mustard, for serving (optional)


Put the cucumbers in a glass or ceramic bowl and season generously with salt. Let the cucumbers sit for at least 30 minutes until the salt draws the moisture from the cokes. Rinse well and transfer the cucumbers to another large glass or ceramic bowl.

Meanwhile, in a large nonreactive saucepan, combine the vinegar with the sugar, mustard seeds, and turmeric. Bring to a boil over medium-high heat and cook, occasionally stirring, until the sugar dissolves. Pour 1 cup of the hot pickling liquid over the cucumbers and set aside to steep. Reserve the remaining pickling liquid for another time. It will keep in the refrigerator for two weeks, stored in a lidded glass container.

In a large skillet, melt the butter over medium heat. Add the onions and toss to coat with the butter. Cover and slowly cook, occasionally stirring, until softened, 5 to 6 minutes. Increase the heat to medium-high and brown the onions, constantly stirring, for 6 to 8 minutes longer. When caramelized, season the onions with salt and set aside.

Prepare a charcoal or gas grill for indirect medium-high heat, or heat a grill pan over high heat. In a large bowl, use your hands to mix the ground brisket, ground chuck, short ground ribs, and fat until thoroughly incorporated. Shape into eight 1-inch-thick patties.

Cut one slice of American cheese into four squares and stack them on top of each other. Put the cheese stack between 2 patties and press the edges of the patties to seal them; don’t leave any cracks. It is very important because you do not want the cheese to ooze out during cooking. Repeat with the remaining patties and cheese, so you have 4 Juicy Lucys.

Season the patties on both sides with salt and pepper. Grill the patties over direct heat for 2 to 3 minutes on each side. Move the patties over indirect heat on the grill and cook for 2 to 3 minutes more. If you’re using a grill pan, reduce the heat slightly for the final 2 to 3 minutes of cooking.

Serve the patties on brioche buns topped with onions and pickles. Serve with ketchup and mustard, if desired.

Nutritional Information

Servings per Recipe:

Calories: 593, Total Fat: 37.5g58 %, Saturated Fat: 16.0g, Cholesterol: 131mg44 %, Sodium: 1143mg46 %, Potassium: 503mg14 %, Total Carbohydrates: 23.4g8 %, Dietary Fiber: 1.3g5 %, Protein: 38.1g76 %, Sugars: 1g, Vitamin A: 277IU, Vitamin C: 1mg, Calcium: 237mg, Iron: 5mg, Thiamin: 0mg, Niacin: 15mg, Vitamin B6: 0mg, Magnesium: 42mg, Folate: 54mcg


Whatever kind you’d like! I love a great buttery sharp cheddar cheese, and that’s why I always reach for Tillamook Sharp Cheddar. I’ve tried a lot of cheeses over the years, and Tillamook’s is hands down the best! I love how the naturally aged cheddar takes this stuffed burger to a whole new level. When you’re using just a few ingredients, you want to make sure they’re the best quality! Tillamook is expanding nationwide, so check out this handy tool to find out where to buy their amazing products!

Normally cheddar cheese isn’t all that ultra-malty but look at how deliciously gooey it got in this stuffed burger!


It all depends on how “done” you like your hamburgers. For me, a medium-well is perfect. You have to make sure to cook the burger long enough to melt the cheese, with the cheese stuffed inside. If you like your burger cooked more on the medium-rare side, make sure to use room temperature shredded cheese, as it will melt faster. For a nicely cooked medium-well burger, on my stovetop, about 7-8 minutes on one side, then another five on the other is perfect. Every stove will be different, so it may take some experimenting to get it perfect for you.


Oh, this is a fun one… and the answer is just about anything! Here I’ve gone with cheese and caramelized onions, but feel free to experiment with the flavours once you’ve got the method down. These are some great options:

  1. Pepper jack cheese and jalapeño slices.
  2. Mac and cheese (a great way to use up any leftovers from this favourite family recipe).
  3. Cheddar and bacon bits.
  4. Cheddar, cream cheese and jalapeño.
  5. Guacamole.

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