How to Make a Juicy Lucy, America’s Cheesiest Burger


Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

Spread with cheeseburgers and French fries

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At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy  

Ingredients for 4 Juicy Lucys

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste


  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

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