Juicy Lucy

Active Time:

1 hr

Total Time:

1 hr

Yield:

4 servings

Before you ask, extra-melty American cheese is a must for this iconic burger from Minneapolis, which is easier to make than you might think. Try to source half-sour pickles to go on top of the burger — they aren’t crucial, but do make for a fresher, crunchier bite, and can be found in the refrigerated section.

Frequently asked questions

Where did the Juicy Lucy burger originate?

The Juicy Lucy was created at Matt’s Bar in Minneapolis, Minnesota.

Why do they call it a Juicy Lucy?

According to the Matt’s Bar website, the “Jucy Lucy” was created when a customer asked for a slice of cheese to be placed between two hamburger patties. After taking a bite, he exclaimed “that's one juicy Lucy!” The bar owners misspelled the name when printing new menus, and decided to keep the original spelling: Jucy Lucy.

Notes from the Food & Wine Test Kitchen

Using water to deglaze the pan while caramelizing the onions helps them achieve a darker color as well as keeps them from burning.

To help seal the burgers to ensure the cheese doesn’t escape, make sure to place the cheese directly in the center of the patty before topping it with the second patty. Then, reshape the burger into one bigger patty, crimping and smushing the edges together. Turn the patty in your hands a few times, smoothing and reshaping the edges, so the burger is sealed and the cheese doesn’t seep out when it cooks.

Make ahead

You can caramelize the onions up to three days in advance of using them; store them in an airtight container in the refrigerator. You can also prepare the stuffed patties ahead of time, and refrigerate them, covered, on a parchment-lined baking sheet for up to one day.

Cook Mode (Keep screen awake)

Ingredients

3 tablespoons canola oil, divided
1 large (14-ounce) sweet onion, thinly sliced (about 3 cups)
2 teaspoons kosher salt, divided
Tap water, as needed
1 1/2 pounds ground chuck (80% lean and 20% fat)
4 (3/4-ounce) yellow processed American cheese slices (such as Kraft)
1 teaspoon ground black pepper
4 (4-inch) hamburger buns (about 2 ounces each)
2 medium-size (4-ounce each) half-sour pickles, sliced into coins

Directions

Heat 2 tablespoons of the canola oil in a large skillet over medium-high. Add onion and 1/2 teaspoon of the salt; cook, stirring occasionally, until onion starts to sweat, about 2 minutes. Reduce heat to medium; cook, stirring occasionally, until silky and deeply browned, about 30 minutes, adding 2 tablespoons water at time, as needed, during cooking if starting to burn. Remove from heat, and transfer to a small heatproof bowl. Set aside until ready to serve.
While the onion cooks, separate ground chuck into 4 (6-ounce) portions, and place on a large piece of parchment paper. Halve each portion, and flatten each into a thin patty, about 4 1/2 inches in diameter. Fold each piece of cheese into a square by folding each corner in the center of the slice (cheese does not have to be a perfect square). Place each folded cheese square on the center of the 4 flattened patties. Place remaining patties on top of cheese-topped patties, and crimp edges to seal. Form each into a 4-inch patty, and flatten slightly.
Heat a large cast-iron skillet or flat top skillet or griddle over high. Season patties evenly with pepper and remaining 1 1/2 teaspoons salt. Add the remaining 1 tablespoon oil to the skillet, and swirl or brush using a paper towel to coat the skillet. Add patties to skillet; cook until well browned on both sides and meat is cooked to medium-rare (130°F to 135°F) or medium (135°F to 145°F), about 6 minutes total, flipping halfway through cooking time. Remove the patties from the skillet, and place on a large plate; cover them with aluminum foil, and keep warm. Do not wipe the skillet clean.
Working in batches, place the cast-iron skillet back over low heat. Toast the buns, cut side down, in the fat until lightly browned, about 10 seconds per batch. Place on 4 individual plates or a large cutting board. Place pickle slices on bottom buns, and top with stuffed burgers. Add reserved onions to cast-iron skillet; cook over low, stirring constantly, until warmed through, about 10 seconds, if needed. Divide the onions evenly over patties, and top with the top buns. Cut in half, and serve immediately.