Juicy Lucy Burger Recipe (2024)

I worked at the 5-8 club 25 years ago cooking the juicy Lucy’s. The original recipe for the 5-8 was 1lb of hamburger cut into six sections. Smash each section between wax paper with a heavy plate to make patty. Place a folded piece of American cheese between 2 patty’s and pinch to seal. No seasoning other than what you got from the old flattop and raw or fried onions where the topping choices on a local bakery hamburger bun.

To be clear - Matt’s Bar is the only Jucy Lucy (not a spelling error). Perfect recipe and thank you for keeping it simple... American cheese, grilled onions. Nothing says home to me like this burger.

I was looking for a salad recipe but this burger has me completely distracted. Excuse me while make a quick trip to the market.

Oh, how I miss Matt's. The fries were almost as great as the Lucy. I have seen another technique that wraps a half inch square of American cheese in some ground beef to make a meatball and then put the bigger burger around that. Yours is much easier. I'll eat it as I watch the Twins charge to the postseason.

Ummm, "Jucy Lucy". And it should be a cube of cheese, try peper jack, or American, then risk blisters on the inside of your mouth, down your chin, and between thumb and forefinger...ahhhh, THAT's a Jucy Lucy....Amen.

I hear you, I do! But, it's only 1/2 teaspoon—and doesn't add sweetness so much as it promotes caramelization on the onions, which develops deeper flavor.

Tried original recipe first. VERY good....then for second time around, I seasoned the meat with just a bit of Worcestershire sauce and garlic powder. I also used homemade pimento cheese instead of American. O.M.G. My mouth is watering just thinking about it. Either way, this recipe is a keeper!!

Loved it, but I really don‘t know how you do this in 35 minutes! To save time I started with the onions. While they were frying away I shaped, seasoned and filled the patties. The seasoning was perfect. Next time I‘m going to double the amount of cheese though. Twice five minutes was perfect. I also switched off the heat when heating the buns in the same pan. Even then they were on the verge of getting burnt! And, oh yes, ketchup! I definitely need Ketchup, even on this burger...!

A nit about the cheese. You cut or tear a slice of cheese into quarters, stack them and then put them in the middle of the bottom pattie.

I had one in MSP and when I bit into it, the hot cheesy juices hit my friend in the face across from me.

Perfection. I did not think the type of pickle was important, but bought a new jar of bread and butter pickles anyway. Glad I did- it really makes a difference.

Excellent. Wouldn't change a thing.

In Saint Paul The Blue Door makes a Juicy Bluesy, using blue cheese. Also really delicious.

Matt’s Bar, duh ;)

As a Mpls resident, it get's not better than Matt's or the 5-8. Praying our city returns to some type of normal so we dare venture there again.

Why do I have to stir the salt and pepper together in a bowl? I can salt and pepper the patties like I salt and pepper everything else I cook.

Is kosher salt important? Morton's or Diamond Crystal? By weight, they are not equal in terms of "saltiness". Why does the the NYT continue to specify "kosher" when the term is meaningless when when specifying "saltiness"? Does "kosher" just sound cool?

Loved this… I added a Smash-burger seasoning as well…. This is so easy to make. A keeper!

This recipe was a total disaster. The onions were good, but the cheese exploded out of every patty while cooking and the middle of the patties WOULD NOT cook. Maybe possible to make this if patties are formed suuuper thin.

Yum!!! No changes necessary on the recipe, however the comments on how others customized to their taste are appreciated. So the Pattie’s don’t stick during the flattening process, try pressing the meat out on plastic wrap. Sometimes waxed paper sticks/tears and so on.

We prefer 5-8’s to Matt’s and when we make this burger at home we use sliced up mozzarella string cheese sticks. The cheese doesn’t melt into an oily mess and you get a great melt. If you find yourself at 5-8’s check out the Saucy Sally!

This is actually a really good way to cook a burger with bleu cheese, which is hard to melt on top.

As a Mpls resident, it get's not better than Matt's or the 5-8. Praying our city returns to some type of normal so we dare venture there again.

Watch the salt and pepper if using kosher salt. I should have only seasoned one side - burgers came out a bit salty.

In Saint Paul The Blue Door makes a Juicy Bluesy, using blue cheese. Also really delicious.

We liked this and considered it a taste adventure. I will tweak my approach by making the patties thinner the next time. My only negative comment would be that it was right on the borderline of greasy. Butter, oil, and hamburger fat can seem to add up. I need more practice but love the idea and the pickles as described are perfect.

I used grated cheddar and it was good......

Matt’s Bar, duh ;)

Made these last night. The patties were big, american cheese encased. Sautéed the onions, etc. Dressed up the burgers and my partner bit into one. It exploded hot cheese everywhere. Got his shirt off before it was burning his skin much. We didn't eat them straight off of the griddle. I know the instructions indicate not to cut the burger. I wouldn't recommend this preparation. Perhaps I missed something.

I have been a celebrity burger chef among my family and friends for decades, but these are by far the best I have ever made. i found it easier to fold the cheese slice into quarters to be sure it fit inside the patties. I won’t do burgers any other way from now on, and I have no doubts my burger-fame will continue to grow.