Minnesota Juicy Lucy Burger

The Juicy Lucy Burger was invented in Minneapolis, Minnesota and has become synonymous with the city. Gooey cheese is sealed in the middle of a hamburger patty and pan-fried until crispy on the outside. Served on a soft brioche or hamburger bun and covered in caramelized onions, this burger is a welcome treat with a cheesy first bite. Serve with french fries or potato chips.

American Juicy Lucy Burger

Juicy Lucy Burger

Caution is needed when making and eating this fantastic cheeseburger. Make sure the edges around the cheese are well sealed so the cheese doesn't escape into the pan. Also, beware of cheese squirting out all over yourself on the first bite. Serve with caramelized onions, pickle chips, and any other condiment that suits your fancy.
5 from 1 vote
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Course: Lunch, Main Course
Cuisine: American, American Midwest, North American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: My Hungry Traveler


  • Large cast-iron skillet (12-inch)


  • 24 oz Ground beef, 75-80% lean
  • Kosher salt and fresh ground pepper
  • 4 Slices American cheese (cheddar or monterey jack also work)
  • 2 tbsp Unsalted butter
  • 1 large Onion, peeled, halved, and sliced ¼-inch thick
  • 2 tbsp Vegetable oil
  • ½ tsp Sugar
  • 4 Soft potato or brioche rolls
  • Bread & Butter pickle slices


  • Caramelize Onions – Melt butter over medium-high in a large cast-iron skillet. Add onion and sprinkle onions with sugar, salt, and pepper. Cook for 20 minutes to carmelize. Add 2 tbsp of water every 5 minutes and stir often to prevent sticking. When soft and golden brown, transfer onions to a bowl, and wipe out the skillet with a paper towel.
  • Form Patties – Divide meat into equal portions. Roll each portion in to a ball and press each down with your hands until they are ¼-inch thick and 4-inches wide. Season both sides of the patties with salt and pepper.
  • Form Burgers – Add 1 slice of cheese to the center of a patty. Fold any overhanging cheese back in. Top cheese with another patty, seal the edges tightly with your fingers. Round the edges a little. Repeat to form additional burgers.
  • Cook Burgers – Add the oil to the skillet to lightly coat the bottom. Heat skillet over medium-high until scalding hot, about 2 minutes. Add the burgers and cook 5 minutes on one side, then flip and cook about 2-3 minutes more. Transfer burgers to a paper towel-lined surface to rest.
  • Toast Buns – Scrape up any cheese that might have escaped into the pan. Reduce heat to medium, place bun halves cut-side down and toast for about 1 minute. Lay pickles on the bottom halves, and then add burgers, caramelized onions, and finish with the bun's top. Serve immediately.


Calories: 756kcal | Carbohydrates: 26g | Protein: 38g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 157mg | Sodium: 677mg | Potassium: 595mg | Fiber: 1g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 5mg

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