On a recent episode of “Man v. Food“, Adam headed to Minneapolis, MN to take on some monster brat. Along the way he sampled the two famed Jucy Lucy and Juicy Lucy (note the spelling differences) at Matt’s Bar and 5-8 Club, respectively.

Inside the Burger

A Jucy Lucy is a cheeseburger that has the cheese inside the beef, rather than on top. They looked delicious! So we decided to assemble our version. One with the classic American Cheese filling, and another with Fontina, a delicious Italian cheese that melts so well. Because these burgers are supposed to cook farther (to medium or medium-well) than we prefer our burgers (medium-rare), we added spinach to the beef, to help keep it moist. They were delicious!

FoodMayhem Jucy Lucy Burgers
~makes 4 burgers


  • 2 pounds Ground Beef (80% preferred), chilled
  • 3 oz Frozen Spinach, frozen and crumbled
  • 1 tbsp. Worcestershire Sauce
  • 2 tsp. Garlic Powder
  • 4 oz. Cheese (American or Fontina, or whatever you like), cut to roughly 1″ squares.
  • Kosher Salt
  • Ground Black Pepper


1. Pre-heat grill to high.

Measure 1oz Amounts of Beef Mixture

2. Thoroughly combine beef, spinach, Worcestershire, salt and pepper. If the meat starts to warm up (from your hands) put it back in the fridge, you need to keep it chilled. Measure out 4 oz balls of beef mixture.

Preparing Patties

3. Roll into a ball then flatten into a thin patty on top of wax paper, about 1/4″ high and roughly 5″ in diameter. On half of the patties place 1 oz of cheese.

Flip on Patty on to the Other Sandwiched Patties

4. On to each cheese-topped patty, flip a second patty to cover the cheese. Pinch the edges together forming a swell in the middle. Re-cover with wax paper and refrigerate at least 10 minutes.

Grilling our Jucy Lucy Burgers

5. Grill chilled patties five minutes on first side, then flip, grill another two minutes. Serve on your favorite bun with sauteed onions.

Served with Sauteed Red Onions
posted by Lon at 09:23 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.