How to Make a Jucy Lucy Cheeseburger

Two bars in Minneapolis, Minnesota claim to be the original home of the Jucy Lucy. They were both featured on a 2010 edition of the Travel Channel's "Man Vs. Food" where the argument was not settled. What is known is the Lucy is two patties of meat with the cheese cooked between them. The process means the cheese can reach a temperature of 185 degrees Fahrenheit. A homemade version is a little less complicated than the real deal, but the cheese is just as hot.

Things You'll Need

• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp pepper
• Two 1/4 inch patties of ground beef
• 1 thick slice American cheese
• Hamburger buns

Instructions

1. Prepare the beef patties like a regular hamburger. Season it with the pepper, salt and garlic powder. Pat each one until it is thin, round and slightly larger than the cheese slice.

2. Place a slice of American cheese on top of one patty, and place a second patty on top of the cheese. Press tightly around the edges of the meat to seal the cheese inside.

3. Preheat a heavy-bottomed pan to medium heat, or put the meat on a grill. The burger may puff up due to the steam of the melting cheese.

4. Flip the burger when it gets brown. Prick the new top of burger with a toothpick to let some steam escape. Cook the burger for 3 to 4 minutes on this side.

Tips & Warnings

• Matt's Bar in Minneapolis claims to be home of the Jucy Lucy, which is how it is has been spelled on the menu since the 1950s. The other claim belongs to the 5.8 Bar, but it spells it Juicy Lucy.

• The burger has to cool before you attempt to eat it. The cheese will burn your mouth.

References

• Travel Channel: Man vs. Food, Minneapolis
• Matt's Bar

Resources

• Read this Article in Spanish
• You Tube: Man vs. Food: Minneapolis Part 1