Juicy Lucy

It’s stuffed with cheese!

What is a juicy Lucy?

Sometimes spelled Jucy Lucy, this stuffed cheeseburger is said to have originated from two bars in South Minneapolis, Minnesota: Matt’s Bar & Grill and the 5-8 Club. Like deep-dish Chicago pizza and Caesar salad, which restaurant made it first is a common food debate. Regardless, someone in the 1950s in Minneapolis gifted the world a cheeseburger with a melty core and for that we must be eternally grateful. Because the cheese acts as more of a sauce, the assembly of this burger is quite simple. First, caramelize some onions. A griddle burger staple, caramelized onions should be on everything. Then, stuff the simply seasoned raw meat with 1 ½ slices of American cheese. American cheese is very important here because of how well it melts. Some restaurants stuff the burger with cheddar, blue cheese, or even cream cheese (all tasty!), but the original uses flat orange squares of American and you should too. With vinegary dill pickle slices and a squishy potato bun, this burger is a real treat.

Ingredients

1/4 c.salted butter
3 lb.yellow onions, peeled and thinly sliced
2 tbsp.balsamic vinegar
1 lb.ground beef (80/20)
1 lb.ground sirloin (90/10)
1 tbsp.Worcestershire sauce
1 tsp.kosher salt
1 tsp.ground black pepper
9slices American Cheese, cut into quarters
1 tbsp.vegetable oil
6potato buns
Dill pickle slices, to serve

Directions

1. 1Heat a 12-inch cast-iron skillet or heavy bottomed pan over medium heat; add the butter. Once the butter is melted and starts to bubble, add the onion. Cook over medium heat, stirring frequently, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are deep golden brown, 45 to 50 minutes. Add the balsamic vinegar and stir to combine; cook 2 more minutes. Transfer the onion mixture to a plate.
2. 2Combine the ground beef, ground sirloin, Worcestershire sauce, salt, and pepper in a large bowl. Gently mix the beef mixture to thoroughly combine with the seasoning. On a baking sheet, divide the mixture into 6 portions, then divide each of those portions in half, about 2 ½ ounces each. Pat each portion into a 4-inch disk. In the center of 6 patties, fan 6 cheese quarters in a circle, leaving a ½ -inch border. Top the cheese with the remaining 6 meat portions. Pinch the sides firmly to close, and pat into a 4-inch sealed disk.
3. 3Heat the same cast-iron skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Place the patties in the skillet and let cook for 2 to 3 minutes until golden and crusty. Flip and cook the other side until seared. Remove to a cutting board or baking sheet to rest for at least 5 minutes.
4. 4Put the caramelized onions back in the pan over medium-low heat to warm.
5. 5To assemble: place pickles on the bottom bun, then the patty, then onions, and then the top bun.