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Minneapolis Juicy Lucy
Burger with a molten cheese centre
Two bars in south Minneapolis both claim to have invented the Juicy Lucy in the 1950s, and the city still argues about it over beers. Instead of cheese on top, the cheese is sealed inside the beef patty, so it melts into a molten pocket that spurts when you bite. It is served simply, with fried onions and pickles. Chef's tip: warn everyone to wait a minute before biting; the cheese inside is scalding hot.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (5)
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Method
0/5 doneStep 1: Divide the 1 ½ lb beef mince (20% fat) into 8 and flatten each into a 12 cm patty.
5 minStep 2: Fold 2 8 American cheese or mild cheddar slices slices into a small square and put on 4 patties, leaving a 2 cm border. Top with the other patties and pinch and smooth the edges very well to seal. A common mistake is a weak seal, which lets the cheese leak out and burn.
5 minStep 3: Fry the 1 onion in the ½ oz butter over a medium heat for 10 minutes until soft and golden. Set aside.
10 minStep 4: Season the patties with 1 tsp salt and ½ tsp black pepper and cook in a hot heavy pan for 5–6 minutes a side, until well browned and the meat reaches 160°F. Poke a small hole in the top to let steam out.
12 minStep 5: Rest 2 minutes, then serve in the 4 burger buns with the onions and 12 dill pickle slices.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 36 g
- Carbs
- 24 g
- Fat
- 36 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does minneapolis Juicy Lucy take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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