Recipe by Cooking Mama
"A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!"
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1 1/2 pounds
American cheese (such as Kraft®)
hamburger buns, split
Minnesota's contribution to the culinary world! Don't forget to let this gem sit for a few minutes before taking your first bite, or you will have molten lava dribbling down your chin.
I have made these before. They are good with Blue Cheese. Try making with your favorite cheese and you will like it.
Just about the best burger ever. Saw the recipe on a food showdown recently. Introduced it to my husband today for lunch and he was impressed. Fresh ground beef is a must. We like 2 pieces of cheese per burger. A little messier but oooh sooo worth it. Keep the napkins handy.
The recipe is very good as it is, but fantastic if you double the wochestershire sauce and I like to use 2 tsp of montreal steak seasoning in place of the garlic salt and pepper.
Two very important things - it is absolutely critical that you leave enough room on the edges to get a good seal. If the cheese runs out, not near as good. And by the way, if the cheese does start to run out, its done! Get it off the grill or pan before you lose your cheese! I tried to make this a little healthier with 94% lean burger....not near as good as when I made the exact same recipe with 80% lean. You need the fat and grease for a great burger.
BTW - I saw 1 review that gave 1 star because the cheese leaked out (user error) and 1 gave a low rating because the recipe has a lot of fat. REALLY? Rate on the quality of the recipe, not on your ability to cook or you opinion of what is healthy or not.
Somehow, my initial review was deleted. I basically said what another person said, i.e., "heart attack on a bun," although I wouldn't make quite so drastic an evaluation. However, due to its high calorie and high fat content, this is the sort of thing that should be eaten sparingly. I used very, very lean ground beef and low fat cheese, which helped to mitigate some of the unhealthier attributes of this burger. Having eaten one just a few days ago, I won't have another for probably six months. Just too much fat!
I liked the idea of putting the cheese inside the burgers; makes them neater! Instead of the garlic salt and black pepper, I used Montreal Steak Seasoning. We both liked these and would make them again, but next time I want to try them with pepper jack.
If it is anything like Matt's Famous Juicy Lucy - they will be fabulous! The recipe sounds just like it.
Great way to do burgers. I do similiar with Meat Loaf; half ground beef mixture (I also add a little squirt of Mustard and BBQ Sauce) on bottom of loaf pan, then lots of layers of Cheese, then top off with rest of beef. Pinch layers together to seal Cheese in.
* Percent Daily Values are based on a 2,000 calorie diet.
Juicy Lucy Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 338
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