How to Make a Jucy Lucy at Home
March 16, 2009 – 7:08 amKatie Cannon from The Heavy Table along with Jucy Lucy Restaurant’s Ed Kohler break down how to make a Jucy Lucy at home in this video:
Have you made your own before? If so, how did it work out for you? Do you have any tips to share?
4 Responses to “How to Make a Jucy Lucy at Home”
Made these at home after seeing a food network show about them. I did pretty much what was done on the video, except I did not vent the burgers when I flipped them, but it wasn’t a problem. Also, I piled my cheese too high instead of layering closer to the edge so when we bit into them we lost a lot of really hot cheese onto our finger. Ouch!
They were delicious especially with avacadoes, bacon, and onions sauteed in the bacon fat. Definitely worth a try and a treat maybe once or twice a year.
By Mia Stier on Mar 31, 2009
My wife and I use Bongard’s American Cheese in our homemade Jucy Lucies and it’s perfect!
By Nate on Apr 3, 2009
How long do you cook them on the flip side? She said 8.5 minutes at first, but didn’t say how long on the second side.
By Chris on Apr 14, 2009
we make ours from the cook’s country recipe – one of the best burger recipes ever. (those are my photos up top with the cheese stretching from mouth to burger)
By monet on Jun 12, 2009