Entree: United States – Upper Midwest (Minnesota) – Juicy Lucy

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 2 lb (900 g) ground chuck (80/20), approx. usable weight
- 8 slices (approx. 4 oz / 115 g) American cheese or good melting cheddar, divided
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (1.5 g) garlic powder
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 4 brioche or sesame burger buns
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 1 tbsp (15 ml) vegetable oil (for cooking burgers)
- 1 medium onion, approx. 6 oz (170 g), sliced (optional, for topping)
- Lettuce leaves, tomato slices, dill pickle slices, ketchup and mustard (for serving)
- For oven fries:
  - 1.5 lb (680 g) russet potatoes, cut into fries
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (2.5 g) paprika
  - 1 tsp (2.5 g) garlic powder
  - 1 tsp (5 g) kosher salt, or to taste
  - 1/2 tsp (1 g) black pepper
- For quick cabbage slaw:
  - 4 cups (about 8 oz / 225 g) shredded green cabbage
  - 1/3 cup (80 ml) mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (4 g) granulated sugar
  - Salt and pepper to taste

Instructions

Short Description:
A Minneapolis classic burger with a molten core of cheese sealed inside the beef patty, served with crisp oven fries and a simple cabbage slaw to make a complete main-course meal.

Regional Notes:
This Upper Midwest (Minneapolis) variation is defined by stuffing the cheese into the ground beef so it melts into a gooey center as the patty cooks—unlike a regular cheeseburger where cheese is layered on top. Use of ground chuck (higher fat) and American or sharp cheddar-style cheese reflects the hearty, diner-style originals from Minneapolis.

1. Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp (30 ml) vegetable oil, paprika, 1 tsp (2.5 g) garlic powder, 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper on a rimmed baking sheet; spread in a single layer and roast 30–35 minutes, turning once, until golden and crisp.
2. While fries roast, make the slaw: whisk mayonnaise, apple cider vinegar, sugar, a pinch of salt and pepper in a bowl; toss with shredded cabbage; chill until serving.
3. In a large bowl gently combine ground chuck, Worcestershire, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper and garlic powder — mix just until blended. Divide into eight equal portions (about 4 oz / 115 g each).
4. Flatten each portion into thin patties about 4–5 in (10–12 cm) wide. For four burgers, place a slice or two (for extra cheesiness) of cheese on four patties, leaving a 1/4 in (6 mm) bare border. Top each with a second patty and press edges firmly to seal completely, pinching any seams closed to prevent leaks. Lightly flatten to even thickness.
5. Chill the sealed patties 10–15 minutes on a tray to help them hold their shape while cooking.
6. Heat a cast-iron skillet or heavy grill pan over medium-high heat and add 1 tbsp (15 ml) vegetable oil. When hot, add patties (work in batches if needed). Cook 3–4 minutes per side, then reduce heat to medium and continue cooking until internal temperature reaches 160°F (71°C) for well-done ground beef, about an additional 2–4 minutes; cheese should be molten. Avoid pressing patties so the cheese stays inside.
7. While patties finish, split and butter buns; toast cut sides in a dry skillet or under broiler until golden, about 1–2 minutes.
8. If using onions, sauté sliced onion in 1 tbsp (15 ml) butter over medium heat 8–10 minutes until softened and lightly caramelized.
9. Assemble burgers: place lettuce on bottom bun, add the Juicy Lucy patty, top with tomato, pickles, caramelized onion and preferred condiments, then crown with top bun.
10. Serve each Juicy Lucy with a portion of oven fries and a scoop of the quick cabbage slaw. Caution diners that the center will be very hot when biting into the cheese pocket.