Burger (Minneapolis Jucy Lucy)

Named one of Time magazine's 17 most influential burgers, Juicy Lucy - also purposely spelled without the "i" is a twist on the classic cheeseburger in which the cheese is melted inside the patty. Hands down a Minneapolis favourite, the cheese-stuffed Lucy burger is an exquisite experience which actually requires some skill in order to know how to eat it without burning your mouth with a hot shot of the flowing molten American cheese locked between the two ground beef patties. Apart from the succulent beef, this cheeseburger also carries another quarter-pound of controversy, mostly due to the feud about its origin, as there are two Minneapolis burger eateries claiming its invention. Matt’s Bar & Grill put it on the menu shortly after its opening in 1954 when a local customer asked for two hamburger patties with a slice of cheese in the middle. Upon biting into this new cheesy goodness, as the hot cheese spurted out, he wiped his mouth and said, "Ooh, that’s one juicy Lucy.", explained the founder Matt Bristol. Customer demand grew "so quickly they forgot to add the i", and so the Jucy Lucy legend was born, although the misspelling was probably merely a typo made by the cook behind the bar. Up that same street in Southern Minneapolis, the popular speakeasy-style joint called 5-8 Club eventually started making their own version of this burger, also claiming to be the place of its origin. And even though the 5-8 Club offered no historical story to validate their claim, they added the "i" to make it a Juicy Lucy, and the rest is history. Except for the i in juicy, their take on this meaty Midwestern treat was pretty much the same thing, but unlike Matt’s Bar which sticks to the original recipe, the 5-8 Club today offers Lucy burgers stuffed with a choice of American, Amablu Blue, Pepper, or Swiss cheese. Interestingly, the true origin of the cheese-oozing Lucy burger remains a heated debate as the two bars keep taunting each other with their mottos: while Matt's Bar says "Remember, if it is spelled correctly, you are eating a shameless rip-off.", the 5-8 Club claims that "If it's spelled right, it's done right." This rivalry continues to amuse the people of Minneapolis and adds just a pinch of that extra spice to make you want to try both Lucys. Since Matt’s Bar is keeping their recipe a secret, the adapted version of the famous Jucy Lucy comes from Chowhound’s website. The ground beef is formed into eight ¼” thick patties. The cheese is placed between two patties which are sealed, making one big stuffed burger. The grilled patties are left to cool in a warm place to get the juices to redistribute in the meat and so that the cheese can cool down. To assemble the cheeseburger, place the patties on a soft hamburger bun bottom, then top the patty with pickles and a bun top.

4 slices American cheese (~ 3 oz)
1½ lbs ground chuck (15-20 % fat content), chilled
1¼ tsp. sea salt
½ tsp. garlic powder
½ tsp. Worcestershire sauce
¼ tsp. black pepper, freshly ground
vegetable oil, for oiling the grill
4 (4”) hamburger buns, split and toasted

To Serve:
sliced pickles

Make four equal squares out of each cheese slice and leave aside. In a large bowl combine beef, salt, garlic powder, pepper and Worcestershire. Divide the mixture into eight equal portions.

With the help of your fingers form ¼” thick patties. Place a stack of four squares of cheese onto one patty, cover with the other and crimp along the edges to seal. Using your hands cup each patty to round out the edges and press on top to flatten it out a bit. Make a total of four patties and leave to chill in the refrigerator.

Heat an outdoor grill or a grill pan to a medium heat and when heated, grease it with some vegetable oil. Grill each side of the patty for about 3-4 minutes until grill marks appear and the meat is cooked through; make sure not to press on the patties.

Remove the patties on a plate and leave to rest in a warm place for about five minutes. Assemble the cheeseburger with a bun bottom first, then a patty topped with sliced pickles and cover with a bun top. Serve with fries or fried onions.

Makes 4 burgers.

Cook’s Notes:

• Patties: As the patties grill, the meat will start to shrink and put pressure on the cheese inside, which can result in cheese seeping out. To prevent that, when assembling, first flatten your patties thinly between two pieces of plastic with a hard, unbreakable object, e.g. a bottom of the pan and then proceed to fill and seal your patties.
• Technique: To get that signature liquid cheese middle, the patties need to be well-done. If you don't mind a meatloaf texture, one method you can achieve that with is by adding milk and breadcrumbs in the meat mixture, as they will help keep the patties tender. Another way you can go about this is by using freshly ground beef, either from the butchers or home-ground.