I LOVE Guy Fieri’s Diners, Drive-Ins, and Dives and watch often for inspiration in my cooking. Only better is Guy’s Grocery Games (fondly called TRIPLE G) which is where I first heard of the JUCY LUCY BURGER. The Jucy Lucy burger was invented in a south Minneapolis bar sometime in the 1950s, and depending on who you talk to, that was either the 5-8 Club, who serve the Juicy Lucy, or Matt’s Bar, who make the Jucy Lucy. Matt’s Bar lets customers know that “if it’s spelled correctly, you’re at the wrong place”. The origins of the Juicy Lucy is still a hotly debated argument. But, what is NOT up for debate is that it is absolutely, cheese dripping fantabulous.
The basic Juicy Lucy is cheese stuffed in a raw burger patty and then cooked. That is truly a wonderful thing. But, you shouldn’t stop there. They are most fun if you customize the “stuffings” with cheese and other things you like. Make it your own by adding sauces, minced mushrooms, avocado, aromatics, carmelized onions, peanut butter… I usually make extra “stuffing” when serving them bunless and serve the remainder over top of the cooked burger.
Here’s my version.
JUICY LUCY BURGERS – SERVES 4
1.5 pounds ground chuck
1 1/2 teaspoon sea salt
3/4 teaspoon ground pepper
3/4 teaspoon garlic powder
4 hamburger buns (optional)
3/4 cup shredded cheddar
1/4 cup torn Havarti pieces
4 teaspoons Kings Hawaiian original BBQ sauce
1/4 teaspoon chili powder
1/4 teaspoon red pepper flake
- Mix together the meat, egg, salt, garlic, and pepper.
- Divide the mixture into eight even burger patties
- Mix the cheeses, BBQ sauce and chili powder together.
- Take 4 of the patties and place a fourth of the cheese mixture in the center of each patty.
- Carefully place the remaining 4 patties on top of these.
- Pinch the seams together around all edges of the burger.
- Preheat a charcoal grill to 400f.
- Grill the burgers for 4 minutes.
- Flip the burgers and cook another 4 minutes or until the internal temp of the burgers is 165f.
- Let rest for 10 minutes (to let the cheesy center to cool off) and serve on buns.
NOTE: You won’t need a lot of condiments…you already put them inside!