Juicy Lucy Burger Party & Recipe

by on June 17, 2013

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

How can someone resist a burger that comes with a warning disclaimer? That was exactly our predicament a little over two years ago and we soon found our burger world rocked.

In the middle of a whirlwind trip we found ourselves in the Minneapolis/St. Paul area, affectionately dubbed the twin cites. We were one set of the speakers on slate for the Creative Connection, which in a twist of fate was perfect timing to meet up with the lovely, talented, and ever so sweet Zoe of Zoe Bakes to film her and the charismatic Jeff Hertzberg for their Pizza in 5 cookbook promo. And as an added bonus, Gina of TheShabbyChicCottage.com told us about an amazing event, Junk Bonanza which in another twist of fate happened to be going on in that same 3 day window. Holy cow this was a luck permeated trip.

And amidst all this loveliness, someone told us we needed to try a Juicy Lucy, or Jucy Lucy, depending on who is serving it. “A what?!?” was our immediate reaction.

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

It was described as the twin cities culinary claim to fame. A burger which has the cheese stuffed inside of then then cooked up, encompassing a molten lava of melted cheese. When you first bite into the juicy patty, the deliciousness of the inner melted cheese siren calls you past the fear of fuzzy tongue and you plunge head first into a great, oozy, juicy burger.

Um, hell yeah.

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

Obviously, or else we wouldn’t be telling this story, we hunted down one of best spots to try them, waited in line, got a seat, and upon eating were rocked by the Juicy Lucy. I’ve dreamt about this burger since then. Yet some how in a fit of early brain degeneration, we didn’t ever think of making them at home. One thought comes to mind, “well that was stupid.”

These are only one of the most amazing ways to have a burger. So this grilling season, the reminiscence of the Juicy Lucy has sprung to mind and we’ve gotten wiser in our old age. Juicy Lucy’s are now blessing our grills and finding their way to our friends and families buns.

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

I must say, they are even better than what we remember. Maybe it is because we are using our umami burger recipe as the base for the patties, or maybe it is just the magic of friends, family and the garden. Either way, the burgers were a hit with everyone at the table for our Juicy Lucy party. For some, it was hard to just eat one burger and after the second one, we had to coax everyone to get out of their chairz and walk a few rounds around the garden to aid in digestion. The brisk walks helped, a little.

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

It was awesome to see at the party everyone’s excitement over the fact that there’s melted cheese in the middle of the burger. Biting into a fat burger that’s oozing with hidden, melted cheese, that’s exciting. The calorie and carb count on these burgers didn’t see to phase anyone from eating their second burger. When you get together a group of people who are excited about food, particularly burgers, there’s just no end to the fun conversations throughout the night.

The juicy lucy party was a hit and it’s not going to be our last. With Summer on the cusp, burger parties like these are a staple to the warm weather. That’s what Summer is all about: bbq, burgers, beer and lots of great friends to devour it all with.

-Todd

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

Step-by-Step Photo for Juicy Lucy Burger Recipe 

start by making your base patties

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

Ball ‘em, make a well, fill ‘em, and don’t forget the lids.  Lower photo has lids balled on the right and flattened on the left.

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

here’s a visual for the 3 main steps

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

lay the cap on…

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

pinch edges…

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

finish seal …

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

re-shape the burger patty to a pretty round shape and flatten a bit

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

ready for the grill

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

cooked to perfection

The Juicy Lucy Burger with melted cheese oozing from the center of the patty. Recipe from White On Rice Couple

Juicy Lucy Burger Recipe - with an Umami Burger Base

Yield: 12 Burgers

Total Time: 20 min

Warning, the cheese will be like molten lava just after the burgers have finished cooking. Eat with caution.

Ingredients:

  • 4 lbs (1.8 kg) ground Beef
  • 3 Tablespoons (45ml) Fish Sauce
  • 4 cloves Garlic, crushed
  • fresh cracked Black Pepper, to taste
  • 1 teaspoon (5g) Sugar
  • 1/2 lb (225g) Aged Cheddar Cheese, grated (traditional it is made with American cheese)
  • 12 Hamburger Buns
  • condiments of choice

Directions:

  1. Combine the ground beef, fish sauce, garlic, pepper, and sugar in a bowl. Mix together well.
  2. Roll the beef into 12 larger balls (about 2/3 a tennis ball size) and 12 smaller balls (about the size of a ping pong ball). Make a well into the large balls, spreading the patty to your desired width as you make the indention.
  3. Fill the wells in the patties with the grated cheese. Flatten the smaller meat balls making them into a lid. Place the lids on the cheese filled patties and pinch the seams closed. Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
  4. Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired condiments.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


{ 22 comments… read them below or add one }

1 Bev @ Bev Cooks June 17, 2013 at 6:32 am

Oh my drooling face.

Reply

2 Eliza B June 17, 2013 at 7:34 am

I had a Juicy Lucy at a restaurant in New York about a year ago and have been raving about it since. This will be an absolutely essential recipe this summer. I wonder how it would be with some gruyere or emmenthal.

Reply

3 Karin June 17, 2013 at 7:46 am

I used to live halfway between the two restaurants that claimed they created the Ju(i)cy Lucy. We would alternate places trying to decide which was the winner. I have since moved and become vegetarian, so I will enjoy your images instead! :)

Reply

4 Sophie June 17, 2013 at 8:26 am

These do sound like world-rocking bugers! I have been making burgers (and meatballs, and meatloves, and veggie burgers, and and…) with fish sauce ever since I read about your umami burger here. (If I’m not serving a vegetarian, that is!) These sound KILLER good and need to appear at our next cookout. Yall are awesome! Love your photos. Feel like I’m there :)

Reply

5 Angie | Big Bear's Wife June 17, 2013 at 9:06 am

haha, my husband’s favorite way to eat burgers! I thought everyone knew about them haha. We normally use cubes of cheddar in ours, but these look great!! Love the photos and story as always!

Reply

6 cindy June 17, 2013 at 9:08 am

oh. hell. yes.

Reply

7 Abbe@This is How I Cook June 17, 2013 at 9:50 am

We have a Juicy Lucy here and I’ve never been. But now I don’t have to-these look so good and I love the umami base!

Reply

8 Lisa June 17, 2013 at 11:25 am

That looks amazing and absolutely crazy! Thanks for the step-by-step pictures!

My boyfriend raves about a burger he gets in Seattle called the Juicy Lucy. I’ve yet to try it. Hopefully soon. :)

Reply

9 Heidi Larsen (@foodiecrush) June 17, 2013 at 1:36 pm

I’m all over the stuffed burger, bring out the insides! And will be giving the umami base a try, I’ve been itching to so why not now?

Reply

10 Cindy June 17, 2013 at 2:45 pm

Almost 2 years ago I received a “stuffed bruger press” at my bridal shower. (Williams-Sonoma offers the product) While not necessary (see instructions above, ha!) it makes these stuffed burgers very easy to assemble! Yesterday, for a Father’s Day BBQ, I actually stuffed the burgers with Gorgonzola (my Dad’s favorite.) However, I have also done these in the past stuffed with mozzerella (adding some Italian sausage & diced pepperoni to the ground beef) and topping with marinara for a fancy pizza burger! mmmmm….

Reply

11 Tieghan June 19, 2013 at 7:57 pm

Stuffed burgers rulle!! This recipe sound so good. I love the addition of fish sauce. YUM!

Reply

12 El Cajón de las Especias June 20, 2013 at 4:15 am

oh my god!
The burgers have to be spectacular! yum!
It’s a good idea!

‘Spicy’ greetings

Reply

13 Brandon @ Kitchen Konfidence June 20, 2013 at 1:10 pm

Wow, these look like some perfect patties. The name Juicy Lucy make me giggle ;)

Reply

14 Ash June 21, 2013 at 3:10 pm

Anyone can smile with melted cheese burgers. Looks like a fun party.

Reply

15 El Jefe June 28, 2013 at 8:12 am

I have made these numerous times but with one change to your recipe: BACON!

For 4 lbs of burgers I would use 2 lbs of ground beef (sirloin or chuck – something low fat) and 2 lbs of GROUND BACON*. Mix the two gently by hand then form the patties.

BE CAREFUL when grilling! I NEVER put the patties over high heat. There’s too much flare-up to control.

I also substitute a blue cheese for the cheddar.

* To make ground bacon take 2 x 1lb packages of good quality bacon and run it through the grinder attachment of your KitchenAid on BOTH course then fine settings. You can also trim excess fat from the bacon before hand if you so desire.

Reply

16 White on Rice Couple June 30, 2013 at 10:00 pm

That sounds awesome. We’ve done the blue cheese versions, but the bacon it genius!
T

Reply

17 John@ The Bread Makers July 3, 2013 at 1:07 pm

This recipe looks really good. I can’t wait it give it a try.

Reply

18 Karen T. July 7, 2013 at 5:18 am

Made these last night for a party of 20–I was nervous…new recipe and a new grill (oh, and 10 kids running around with sparklers!) They were out.of.this.world. Followed the recipe exactly and every single adult commented on the awesomeness of the umami…you couldn’t detect fish sauce/fishiness AT ALL. They all tried to guess what made them soooooo good but they never came up with fish sauce.

My new go-to burger recipe…thanks for another great one!

Reply

19 Phô mai que July 7, 2013 at 6:37 pm

Your juicy burger looks so yummy! This weekend I am going to try this for my kids. Thank you for the recipe!

Reply

20 dawadu July 13, 2013 at 7:49 pm

Next time you are in the Twin Cities area, there is a restaurant called the Blue Door Pub (http://thebluedoorpubmn.com/). Their juicy lucys or as they called blucys are much better than Matt’s or 5/8s club. But please check out their menu for suggestions of blucys.

here is one that is very yummy

Bangkok Blucy
Mozzarella soaked in coconut milk before it is stuffed into the burger and top it off with pickled carrots, cucumbers, red onions, and ginger.

p.s. I have no connection to the Blue Door Pub other than as a well satisfied customer

Reply

21 Anna May 27, 2014 at 1:25 pm

I’m heading to the twin cities this summer. Where do you recommend going to get one of these?

Reply

22 White on Rice Couple June 1, 2014 at 10:26 am

We had ours at Matt’s and it was great. Here is a nice discussion on the best Juicy Lucy. Have a great time!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative