Juicy Lucy Hamburger (for 2)
Some say “Juicy”, some say “Jucy”. Although you can find delicious “regular” burgers throughout the Twin Cities, we are hard-pressed to find many establishments serving Juicy Lucies outside of Minnesota. And some establishments have borrowed the basic principal of stuffing burgers with other things and make their own signature monster burgers. Born (at least commercially) in the 1950s, both Matt’s Bar and 5-8 Club (both operate on the very same stretch of road) vehemently claim to have invented the Lucy, and both locations have their own club of followers forming long lines out of their establishments to fill their bellies at meal time. Here we’re serving up a pretty standard Lucy with LTO.
- 1 Lb Ground Beef
- 8 oz Block of American Cheese
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- 1T Olive Oil
- 2 Leaves of Lettuce
- 1 Medium Tomato, thinly sliced
- 1 Small Sweet Onion, thinly sliced
- 2 Hamburger Rolls
- Favorite Condiments
Divide the beef into four equal-sized patties, each about 5” diameter and ¼” thick. Rub seasoning mixture onto one side of each of the patties. Flip two patties over and place a 3-4” wide by ½” thick square of cheese in the center. Place the unseasoned side of the next two patties over the cheese and carefully seal the sides of the top/bottom patties together. This is your only chance of making sure that the sides are sealed tightly so cheese won’t come oozing out during cooking so take the extra time to make a good seal. Bring olive oil to medium heat in a large skillet or pan. Cook patties for 10 minutes per side, flipping halfway and covering with a lid for the last five minutes. Place Lucies on rolls, topped with lettuce, tomato, onion, and your condiments. Careful of that first bite of molten cheese, and enjoy!