How to Make a Jucy Lucy at Home

Katie 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?

5 thoughts on “How to Make a Jucy Lucy at Home”

  1. 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.

  2. 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.

  3. 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)

  4. I usually use shredded cheese, and I make the burgers really, really big. Also, I usually cover the burgers with a top…it helps decrease the chance of the cheese oozing out of the burger while cooking, actually. Not sure why, but it does.

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