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Jucy-Lucy Burgers

Prep Time:

Cook Time:

7-8 min






Ronald Porter Fiske Jr.

30 min

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About the Recipe


These are Ron’s notes before you start. The spelling of the name of this recipe is not a type-o! In Minnesota, that’s how they get spelled. Ron suggests using ground beef that has a fat content of at least 20%. He also recommends using American cheese as it melts the best. Thanks for the pro tips Ronnie!


1 & ½ pounds of ground beef

1 TBSP of Worcestershire Sauce

1 tsp of black pepper

¾ tsp of garlic salt

4 slices of American Cheese

4 hamburger buns

Frying Pan


Step 1: 

If you’re planning on grilling the Jucy Lucys turn on your grill to medium.  

Next, mix the ground beef, Worcestershire Sauce, pepper, and garlic salt in a bowl  and mix until well combined.  Form into 8 thin patties and place on a parchment (if you have it) lined tray.

Step 2:

Take each slice of cheese and fold it in half, and then half again so you have 4 pieces about  1½ ” x 1½”.  Stack them on top of themselves.  You’ll have 4 stacks of cheese.  Place 1 stack of cheese on top of a hamburger patty.  Cover the cheese stack with another patty and gently press the two patties together, thus sealing in the cheese.  Trick here is to press gently, but firmly enough so the cheese doesn’t leak out during cooking.  Continue assembly with the other 3 patties.

Step 3:

If you’re sauteing your Jucy Lucys, put a tablespoon of oil in a saute pan and heat on medium heat. Whether you’re grilling or sauteing cook each side for approximately 4 minutes and then flip to cook the other side.  If you notice them puffing up, prick the top gently to release steam from the melting cheese.

Step 4: 

Serve on hamburger buns and enjoy this amped up version of a hamburger!   

hand mixer

Buon Appetito!

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