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Juicy Lucy.

ShowUsYourRack Jan 1, 2014 01:24 AM

Do any of you guys make a Juicy Lucy in here? Which ways have you made yours & what Cheese(s) do you put in it most often? I made one last week & despite the fact that it was really tasty & filling I still thought that it would've been better to have just a little more Cheese in it, ya know?

For those of you who might not know what a Juicy Lucy is, it's pretty much just a Burger with Cheese not on top, but stuffed inside 2 patties that are later formed together. I highly recommend making your own Juicy Lucy Burger if you haven't done so yet. What are some of your ways/preferences of making it your best stuffed Burger?

  1. i
    INDIANRIVERFL Jan 1, 2014 04:45 AM

    I make a bowl out of one patty, fill it with Wisconsin Blue or Brick cheese, and cover with another patty. We are talking at least a half pound of cheese. Enough to share.

    When making for myself, I have been known to use Monroe Limburger with thick sliced onions inside the burger.

    5 Replies
      ShowUsYourRack Jan 1, 2014 09:57 PM

      Do you then put Cheese inside those "Cheese Seasoned" Patties for your Juicy Lucy? I mean, a real Juicy Lucy is actually made with Cheese between the Patties rather than just inside them, ya know? I guess your way works out pretty good for you though, right?

      1. re: ShowUsYourRack
        INDIANRIVERFL Jan 3, 2014 01:34 AM

        I actually invented the cheese between two patties before I heard of the Juicy Lucy.

        Sorry as my description wasn't clear enough. I make a deep depression in one patty, fill it with cheese, and then seal with another patty.

        1. re: INDIANRIVERFL
          ShowUsYourRack Jan 3, 2014 01:37 AM

          How big of a Patty do you usually (like to) make?

          1. re: ShowUsYourRack
            INDIANRIVERFL Jan 4, 2014 08:19 AM

            For 8 ozs. of cheese, I use a pound or a little more for the total mass. Each burger is usually shared. The accoutrements are from Jimmy Buffet's recipe.


            1. re: INDIANRIVERFL
              ShowUsYourRack Jan 9, 2014 12:08 AM

              I made another one about 3 or so days ago with a little more Cheese & even some of it shredded both underneath & atop the slices between the patties & it really oozed & tasted better. I made the patties with some really nice Olive Oil, Garlic, Onion Shavings, other seasonings & even some more shredded Cheese hand pressed between each separate patty. In other words, it oozed with Cheese just right both inside & out without the feeling of being "topped" with a layer of Cheese above the complete patty. It was totally filling, yet I made 2 full versions of them & gave one of them to someone else already topped with ketchup considering that the one that I ate (& got full by) was also topped with ketchup & they enjoyed it quite a lot as I got some nice compliments for it. It was a good experience overall & I hope to make it even better next time. Then better after that!

    2. t
      treb Jan 9, 2014 07:30 AM

      Try goat cheese, I like the tang.

      1. h
        HillJ Jan 9, 2014 07:44 AM

        This might not be exactly what you're looking for from a Juicy Lucy but our family version of a cheese burger involves using up the leftover mac and cheese as a topping to a burger. Cut cold, into slabs, and then melted over a burger as it grills is just so good. I don't see any reason why you couldn't wrap your burger meat around the mac n cheese slab and hit the heat that way. I might have to give that a try!

        1. iL Divo Jan 9, 2014 08:04 AM

          I have tried doing the filled business with the cheese in the indented burger.

          1 Reply
          1. re: iL Divo
            HillJ Jan 9, 2014 08:10 AM

            Did you like it? What cheese did you use?

          2. f
            foreverhungry Jan 9, 2014 08:28 AM

            Juicy (or Jucy, depending on who you ask) Lucys are popular here in MN, which lays claim to have invented them (two different bars claim the credit; it's a heated topic in this neck of the woods). There are several establishments that do the majority of their business serving Juicy Lucys.

            They're not universally loved here, however; some folks (me included) don't like them because to melt the cheese requires the burger to be cooked "well done". For those of us that prefer a burger rare or medium rare, there's no upside to a Juicy Lucy, only an overcooked burger.

            That said, there are several excellent combinations. One establishment (http://www.thebluedoorpubmn.com/) serves the Blucy as their flagship burger - stuffed with blue cheese.

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