Juicy Lucy
This burger is less about innovation and more about local stubbornness. The Juicy Lucy exists because someone in Minnesota decided that cheese belonged inside the patty, and no one argued because everyone here is eerily polite. It’s indulgent, messy as hell, and best eaten slowly with the understanding that molten cheese operates on its own timeline.
It’s a burger for backyard grills, paper plates, and people who know better than to overcomplicate a good thing. Just beef, heat, and tightening arterial walls. You'll want to double or triple this recipe.
Ingredients
- 1 lb ground beef
- 4 oz American or cheddar cheese, cubed
- Salt and pepper or burger seasoning
- 4 hamburger buns
- Optional toppings: pickles, shredded iceberg, grilled onions, ketchup
Instructions
- Divide beef into 8 thin patties.
- Take 4 patties and place cubes of cheese in the center of each.
- Top with another patty and seal edges tightly to form 4 stuffed burgers.
- Season and cook over medium heat for 6–7 mins per side, flipping carefully.
- Let rest briefly before serving (cheese inside is molten!).
Notes:
- Do not press these burgers down—they’ll explode molten lava. Also, Thousand Island style burger sauce instead of ketchup is insanely delicious.