Comments on: Ju[i]cy Lucy Burgers

By: Lon

Lon — Sat, 26 Nov 2011 10:41:32 +0000

Ashley - From the picture it looks like I did 1 1/4 slices, which makes sense, according to this Yahoo post saying that would be roughly 1 oz. If Jessica was watching over me, I probably used a scale to hand cut and measure the fontina.

By: ashley

ashley — Mon, 21 Nov 2011 16:53:25 +0000

Hey it says 1 oz of cheese between the patties how many slices cut into little squares do you think you used??? 2 slices?thanks!

By: Daryl

Daryl — Sun, 31 Jul 2011 16:26:13 +0000

•To keep the cheesy center in place, create a double-sealed pocket by wrapping a chunk of cheese inside a small beef patty and then molding a second patty around the first.
•Grilling the burgers over medium heat fully cooks the burgers and melts the cheese inside. Adding a panade— which is simply a mixture of bread and milk mashed into a paste—to the ground beef will help to keep the burger moist and juicy.

By: marie

marie — Thu, 13 Jan 2011 21:11:40 +0000

We will try it tonight and let all of you know if thie works or not …

By: jessica

jessica — Sun, 25 Apr 2010 03:33:28 +0000

Ross, do you normally like turkey burgers? I don’t, but Lon does.

By: Ross

Ross — Sun, 25 Apr 2010 02:56:23 +0000

I just made a turkey Jucy Lucy tonite. Don’t bother. To the person that complained about the cheese oozing out during cooking: next time, adapt an old baker’s trick (minus the water). Wherever a crack appears, just gently smoothe the meat together like a cracked pie dough.

Cooper’s Cheese adds a nice flavor

By: Mike

Mike — Sat, 20 Feb 2010 09:30:22 +0000

I just made them. I’ve been living away from Minnesota for a few years so this was a great recipe to get a taste of home! I used mushrooms and onions to keep it moist and used soy sauce instead of Worcestershire Sauce and added some cumin. Thanks!

By: jessica

jessica — Wed, 06 Jan 2010 20:28:18 +0000

Rod, how cool is that? Grandson of the inventor of Juicy Lucy! I’d get a T-shirt made!

By: Rod

Rod — Wed, 06 Jan 2010 01:04:42 +0000

The story I hear is, my grandpa was the cook at Matt’s in Minneapolis, and came up with the Juicy Lucy…..I think the story is still up on the wall in a newspaper article…

I did a version in a H.S. cooking class in 1990, and was praised at the flavor, and uniqueness….They never heard of it yet….lol

By: Kyle

Kyle — Thu, 03 Dec 2009 17:39:52 +0000

I make these at home on the grill quite often. Never tried chilling them down before cooking though, gonna have to try that. I had one at the 5-8 club one night…..worst burger I’ve ever had in my life. Dry, overdone, flat, and the cheese was as far from “oozzing” as you could get. I’ve heard Matt’s bar is the best place to get one, gonna have to try ‘em out sometime.