Jucy Lucy

Jucy LucyMove over cheeseburger, there’s a better burger in town. The “Jucy Lucy” [sic] is a South Minneapolis institution. Almost everyone loves a good cheeseburger, but in 1954 something magical happened. As the story goes, a regular customer at Matt’s Bar on Cedar Ave. suggested sealing the cheese inside of the meat, of his usual cheeseburger, and the cook obliged. Upon biting into this hot new experiment, the patron exclaimed “Ohh, that’s one juicy lucy!– The name stuck, Matt’s adopted the creative spelling of “Jucy”and the rest, as they say, is history.

This is not a gimimick. There is something about containing the molten cheese which results in a juicer burger, with a separation of textures that can’t be beat. You get all of the crispyness of the charred exterior, while allowing both the top and bottom bun to soak up a bit of the meat juices. As for inside the burger — they don’t call it a Jucy Lucy for nuthin’!

Next time you fire up your grill for burgers, crimp two thin patties around a slice of cheese (a traditional Lucy uses processed American cheese) and prepare to be converted. Countless variations are available around the Twin Cities, and the possibilities for different adaptations are endless. My favorite is to add some diced, fresh jalapenos to the center. Give it a shot; you won’t be dissapointed!

January 18, 2007 | Comments (2)


  1. matts is a staple…its all bout the small flat top grill.. fear the cheese.. thats one good lookin lucy

    Comment by smokebeard — January 18, 2007 @ 9:23 pm

  2. how many times have i fantasized about this burger.

    Comment by chooch — February 13, 2007 @ 8:54 pm

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