To outsiders, Minneapolis is known as the home of the Gophers, the setting for The Mary Tyler Moore Show, and ground zero for some of the bone-chillingest winters this side of Alaska.

But to many natives, it’s the birthplace of the Jucy Lucy (fanatics insist on dropping that i), a cheese-impregnated hamburger famous for being served at temperatures so hot they’re irresponsible. August’s Cook’s Country has detailed instructions on how to replicate one of these things in the safety of your own kitchen.

A combination of a panade (a paste of milk and bread) mashed into the ground beef and a double-cocoon technique of meat molding creates a burger that holds onto its molten cheese core without getting all dry and nasty. All in all, an impressive pile of craftiness for what is, after all, a cheeseburger.

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