Two bars in Minneapolis, Matt’s and the 5-8 Club, have competing claims to being the creator of the infamous Juicy Lucy burger (or Jucy Lucy, depending on whom you’re talking to). However CHOW.com’s Supertaster, James Norton, thinks the Blue Door Pub in St. Paul actually serves the Perfect Jucy Lucy—he explains why in this CHOW video. Whichever version you prefer, these cheese-stuffed burgers ooze cheesy goodness with every bite—and now you can make your own at home. Be sure to aim any cheese drips over your French Fries.
What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent.
While American cheese is standard in a Juicy Lucy, other cheeses that melt well, such as mild cheddar or pepper jack, can be substituted. You could even try making your own version of American cheese; Mark McClusky shows you how in this episode of CHOW’s My Go-To Dish video series.
Soft hamburger buns (skip brioche or crusty buns) work best with the simple flavors of these burgers.
Game plan: Make sure the burger patties rest after cooking so that the juices redistribute in the meat and the cheese isn’t dangerously hot when you bite into the center.
If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy.
This recipe was featured as part of our Burger Bonanza!