Jucy Lucy: A Minnesota delicacy

As a native of the Twin Cities, I’m a little embarrassed to admit that the first time I ate a Jucy Lucy (yes, it’s spelled that way) from Matt’s Bar in Minneapolis was a month ago.

If you’ve watched “Man V. Food” or some other food-travel shows that’ve been to Minneapolis, you’ve probably seen it: a burger with American cheese stuffed inside it. Sure, it’s not the most original thing in the word, but they’re damn tasty.

The key to making any great burger at home, of course, is to grind your own beef, and don’t be shy about the seasoning. I use McCormick’s Spicy Montreal Steak Seasoning, about 3 Tablespoons per pound of beef. Yes, 3 Tablespoons.

What you’ll need for 2 big burgers:

  • 1 pound of chuck beef, run through a meat grinder twice
  • 3 Tablespoons of powdered steak seasoning
  • 2 slices of American cheese (try to find something with the fewest chemicals possible. Believe it or not, there are actually some brands that put real cheese in their American cheese slices)
  • 2 hamburger buns
  • Ketchup and mustard, as desired

What to do:

  1. Form the ground beef into four equal-sized patties. They should be fairly thin if possible.
  2. Pull the cheese apart into chunks, placing one slice on two of the patties. Place a cheese-less patty on top of each cheesed patty and press firmly around the edges to seal. Make sure there is no way for the cheese to leak out during cooking.
  3. Heat a pan over medium heat until it’s good and hot.
  4. Place the two Jucy Lucy patties in the pan and cover. Cook for 4 minutes or until nicely browned. Flip and re-cover. Cook for an additional 4 minutes.
  5. Lift the cover off the pan and pour in 1/4 cup of water. It should immediately start steaming. Re-cover the pan and steam for 4 minutes.
  6. Remove the patties and rest under aluminum foil for at least five minutes.
  7. Serve with ketchup and mustard on a bun, if desired.

Related posts:

  1. Spicy, cheesy burger on a pretzel bun
  2. Easy steak in brown ale sauce
  3. Foil-baked potatoes on the grill
  4. Panko-breaded chicken breast with honey-mustard sauce
  5. Pork with Riesling and shallots

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.