Juicy Lucy Recipe

Juicy Lucy Recipe

Try this simple, ingenious twist on an American cheeseburger. This recipe hails from the Midwest and is all about technique. SCHEELS Grilling Expert Corbin shares some tips and tricks to master your Juicy Lucy skills and serve up the perfect cheeseburger on your Blackstone!

35 mins.
30 mins.
5 mins.
4

What is a Minnesota Juicy Lucy? For the uninitiated, a Juicy Lucy is the extreme cheeseburger where the cheese is inside the beef, rather than on top. The non traditional method of burger making originated in Minneapolis and has become a favorite for Minnesotans ever since! 

How to build your burger. Juicy Lucy’s are all about technique, so follow these steps to ensure you build a strong patty: Freeze your meat before grinding and forming the patties so it is easier to shape the meat around the cheese. Form 2 thin patties, place the cheese in the middle, and seal the patties together by pinching the sides to form a nice, even patty. Did you make a tight seal? We hope so, because no one wants a cheesy eruption as the cheese melts and leaks out of the patties onto the grill. 

How to cook Juicy on the Blackstone. Cook on High heat for about 5 minutes. Let the burgers sit for a few minutes on the grill to crisp up the outside of the burger, flip and repeat, before doming them with a basting cover. Add a bit of water to the grill and cover again to help steam the burgers and melt the cheese. 

How to serve Juicy . Grill up some caramelized onions and toast your bun for the full Juicy Lucy experience. You can always add other traditional toppings like more cheese, ketchup, mushrooms, etc. Serve with a handful of fries or potato chips and enjoy! 

Ingredients

Tools

Instructions

  1. Start by grinding your own burger. We are using tri-tip steak, but any beef should work just fine.  
  2. Slice up the tri-tip and, using the LEM #8 Big Bite Grinder, grind up your beef with a coarse grind plate. 
  3. Season the meat with Kosmos The Best Rub.
  4. Run the beef through the grinder for a second time using the fine grind plate and add more seasoning. 
  5. Begin making the burger patties. The key is to make 2 flat patties and put them together with the cheese in the middle.
  6. The most important step when filling the patties with cheese is getting the cheese to stay inside the patty. Put about 1-1 ½ slices of cheese per patty and ensure you get a good seal around the patty to keep the cheese from seeping out. 
  7. Slice up 1-2 onions and throw them on the Blackstone at Medium-High heat with butter, oil, and top with Kosmos SPG seasoning and let them caramelize. 
  8. Crank up your Blackstone to High heat, throw the burgers on the griddle, and top with a little bit of seasoning. 
  9. Let the burgers sit for a few minutes on the grill, flip and repeat, before doming them with a basting cover. Add a bit of water to the grill and cover again to help steam the burgers and melt the cheese. 
  10. Give your burgers one more flip and toast your buns with a little butter. 
  11. Top with more cheese because you can never have too much cheese on a burger. 
  12. Once the cheese is melted, burgers are cooked, buns are toasted, and the onions are caramelized, it is time to take them off the grill, go inside, and build your burgers.