It’s burger season! Time to break out the grill or cast iron pan, if that’s what you make your burgers in, and get your burger on. If you’re doing burgers I hope you get a chance to make a Juicy Lucy. I first heard about the infamous Juicy Lucy a couple of years ago. I was headed to Minneapolis for a quick trip and before I flew out, Mike did a quick search on what kind of foods Minneapolis is known for. The thing that came up again and again was a Juicy Lucy.
According to lore, Juicy Lucys (Lucies?) were invented in the city in the 50s in two different bars independently of each other. I think there’s some sort of Juicy Lucy rivalry going on between the two, but regardless, they both make a burger where the cheese is inside the patty instead of on top. The cheese makes everything extra juicy, thus Juicy Lucy.
Of course, after Mike discovered Juicy Lucys, I got really excited. I mean, a burger with the cheese inside the patty? I could just imagine how gooey and melty and cheese pull friendly it was going to be. We watched a bunch of YouTube videos on them – the most notably weird one being of Richard Blais making a Juicy Lucy where the cheese wasn’t even melted. That led us down a Richard Blais YouTube hole. Did you know he calls his fans “Blaisians?!” Shudder.
Anyway, the most important part of a Juicy Lucy is the molten cheese core. To get that you have to cook your burger on the stove to get that nice seared crust, then finish it in the oven so that the cheese gets extra melty. I think I put a bit too much cheese in mine though because the cheese started to ooze out a bit. I’m not complaining though because the patty ended up with a cheese crust and crusty, crispy cheese is always a good thing.
Happy burger-ing! Hope you get some Juicy Lucys soon.
PS – I never did get a chance to try a Juicy Lucy in Minneapolis. Have you ever had one? We’ll have to go back one day!
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