Classic Minneapolis Style Jucy Lucy

One of the best parts of living in Minneapolis is that access to the infamous Ju(i)cy Lucy is almost too easy. They’re everywhere (even though we all know there’s really only one true spot to nab one and it’s the one without the “i”).

The Lucy, outside of the Twin Cities, however, is a bit of a mystery so when the folks over at Food52 reached out to me to write a Superbowl week travel/food post for them specifically focused on what and why the Ju(i)cy Lucy is a thing, I was happy to oblige.

You can read the article in full here, but the gist covers the whole Matt’s Vs. 5-8 Club history along with what fundamentally makes a Ju(i)cy Lucy a worthy contender for best burger ever invented.

With the article, I included a recipe for the way I envision the perfect Minneapolis style Jucy Lucy to be and I figured that it’s about time I passed that along to all of you as well.


Classic Minneapolis Style Jucy Lucy


Serves 4

  • pounds ground beef
  • slices of American cheese
  • Salt and pepper
  • Vegetable oil
  • 1yellow onion, roughly chopped
  • Sliced pickle chips (bread & butter or dill)
  • soft hamburger buns
  • tablespoon butter


  1. Separate the burger into 8 pieces and create 1/4-inch thick patties out of each one.
  2. Fold the American cheese slices in half, twice, making a square, and stick into the middle of four of the patties, gently pressing down into the meat
  3. Place the other four patties on top of the patties that have the cheese, pinch to seal the edges, and form into perfect burgers roughly 3/4-inches thick. It’s very important to seal it in! Season the patties liberally with salt and a few cracks of freshly ground black pepper and each side.
  4. Pour a little oil on a cast iron pan and set it over medium-high heat. Once the oil begins to shimmer, gently place in your burgers in the pan. Cook until a hard caramelized crust forms on the bottom of the burger (3-5 minutes), flip, and repeat. Cook for an additional 3-5 minutes, remove from the heat, and set aside to rest.
  5. Add your butter and onions to the pan and cook in the residual oil and beef fat until the onions soften and start to brown (approx. 3-5 minutes). Remove onions from the pan and set aside.
  6. Place your buns down on the pan and lightly toast to warm through (30 seconds-1 minute). Place your burgers on the buns, top with the onions and pickle chips, and enjoy!
  7. :::WARNING::: If you don’t let your burgers rest, you WILL burn your mouth with molten cheese.

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