Juicy Lucy - Cheese Stuffed Burger - Food Wishes
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- Опубліковано 26 вер 2024
- earn how to make a “Juicy Lucy” cheeseburger! You know something called a Juicy Lucy is going to be great, or at the very least juicy. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this “Juicy Lucy” cheeseburger recipe!
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Check out the recipe: www.allrecipes.com/Recipe/267875/Chef-Johns-Juicy-Lucy/
This is the best food channel on UA-cam. Never quit, John!
Agree 100%!
thanks for teaching me how to cook better and for getting my desire to eat back again. i only watch your videos because of the way you do things--no talking head, no long drawn out story of how you got a certain piece of equipment/dinnerware, etc. i think that a lot of video chefs really get off on seeing themselves on camera and you don't; the only things we see are your hands and the food. anyway, i'm rambling. thanks again, chef!
Anyone know what car Chef John drives?
My guess: it's a Porsche Cayenne, and he gets $1 in sponsorship money for every gram of cayenne he puts on his food.
Lol!
😏I made that joke a year ago
FireCracker3240,
I was wondering why I get hungry every time I see a Porsche!
😆
@@tasadem20 I made it 3 years ago. Lol I'm sure someone made it before me too. 😂
+Adem Tas +Kevin Hagler Sorry, no copyright infringement intended for the joke. 😊😊
I've been making these for years for my kids. I actually had no idea they had an actual name. I just called them stuffed burgers.
I've been making them since i was about 12, and called them inside-out cheeseburgers.
I've always called them lucy's chlamydia.
I always made sliders this way. Cheddar or Pepper Jack cheese.
My dad made these all the time putting cheese and a little bit of horseradish sauce in the center of two thin patties for the outdoor grill. So damn good!
I used to make similar for my late ex but also put a thin slice of onion with a slice of Colby in the middle and he loved it. But I've used American cheese for various melting applications and, well--good stuff.
Best line :........American cheese, which .....is illegal in San Francisco
shaz ginns was that a joke, I was gonna ask why, Cus America is weird man..
Yes, it's a joke. It's a reference to the fact that San Francisco is a very high-brow city, the kind of place where people buy their groceries at co-ops and Whole Foods, but American cheese is a disgusting industrial byproduct that most San Francisco residents wouldn't be caught dead with.
Mike G I’m pretty sure it was a joke. He has to be careful or people will try to have his channel band! Remember 30% of people can’t recognise humour, ( an unbelievably high amount) . Last time he got himself into trouble when he quipped he was going to ‘Make America Grate again’ and he was talking about grating nutmeg being superior to powdered! You are correct though part of the US are crazy, and they all seem to be blue
A joke which works on SO many levels.
What American thing isn't?
I love Chef John so much that I made my boyfriend watch a few videos with me (he was curious because he kept hearing me recite the intro along with Chef John whenever I was watching). And then I got my boyfriend hooked into watching AND got him into reciting the intro with me when we watched some videos. And now I'm making a playlist of episodes to watch with him again when we see each other next month when we're back at college.
Oh and if you think we don't also recite the ending phrase, 0:22
This is too funny! I am from Minnesota and have eaten cheese stuffed burgers most of my life. They are a special treat. You did a great job with this, Chef John!
Mom put crumbled blue cheese and finely chopped onion inside many years ago. Yummy!
Your voice is the most calming thing ever. I love it and your videos!
This month we made three excellent recipes. Today this makes four. We love you, John.
Whenever I hear that piano into its like the Pavlov effect and my mouth just gets to watering ...
The only thing I love more than his humor, is his devotion to regional American cuisine. I'm so late to this channel.
Better late than never. Welcome!
Thank you for the Minneapolis mentions, where the American cheese is bountiful!
I always really appreciate how you never define time....it’s absolutely key to good cooking; every stove and climate and oven is different and so is every portion....thank you for being honest about variable times for cooking....👌🏻
I missed the old, "press it round the outside, round the outside".
I was expecting it and actually said, "Awww..." when he didn't say it...
This a song reference from Malcolm McLaren Buffalo gals go round the outside.
...and dosey-doe your partner.
I always thought it was a Tribe Called Quest reference...
@@danielpreilly77
Me too. Lol.
_You are, after all, the Scaramucci, of your Juicy Lucy!_
Some might even say, after all, you're the Gary Busey of you Juicy Lucy.
Matt Savage 😂😂😂... That's a good one lol...
Or even... The Jeffrey Dahmer of your-... Oh crap that won't work.
I read that as “the scaramucci of your joochy loochy”
It's so bizarre and delicious that before you know it, it's gone.
Thank you for taking that second bite to properly show off the cheese. The sacrifices you make for your audience...
I am from Minnesota, and I can confirm these things are amazing.
P.S. Matt’s bar has the best juicy Lucy, besides home made of course!
I’m also from Minnesota
Blue Door is my favorite but Matt’s and 5/8 are the OG’s.
@@Hermanocleas blue door is great
What I love most about Food Wishes, is that the videos are all about the food.
Worcestershire sauce is the magic sauce
'Wershersha' ... 'Woostchafa' ... 'Woofstara' .. ' Oh, damn it - "Lea and Perrin's" ' is quite nice, too.. :D
Most people in uk just call it Worcester sauce ;) leave the shire out and its pronounced "wuster" ;) I know I'm english ;)
Wushersher sauce.
ur right
it's pronounced wooster
And this is why I always go to CJ for the correct and tastiest way to cook anything! Thanks chef John!
"That is a really good question." 😂
Somehow I can die happy knowing that Chef John has uttered the word "Moist".
Woe, woe! BACK UP! , WHAT HAPPENED TO THE REST OF THAT CHEESE SIR,PUT THE PIECES IN THERE TOO.
A Minnesota classic. A Paul Molitor is the same thing but stuffed with pepperjack cheese and a Spanish Fly is a chorizo burger stuffed with queso blanco. If you're ever in the Twin Cities, The Nook is the place for Juicy Lucy's, although they're called Juicy Nookies. Matt's Bar and 5-8 Club have the originals, but I think The Nook has both of them beat.
I love food wishes!
If i ever want to cook anything, i watch your videos... thank you
When you were sealing your burger, I was secretly awaiting for you to say "round the outside, round the outside".
Yes, my favorite type of burger, I fold American into quarters, like a nugget of cheese.
The water bowl you used, I used a similar bowl as a mold, as you can mold one patty of meat into that bowl, then place the American or Cooper Sharp Cheese, then mold the other meat patty over the top, and seal the sides!
Delicious!!
I guess my diet can wait just one more day.
Just do the keto diet. Then you can eat this kind of stuff everyday... Sans bun of course
Thank you for calling out us Minnesotans ! The Juicy Lucy is a Minnesotan Classic. 🏡❤
“What I’m going to go into is with a few drops of woshersher sauce” 😂😂😂
"...or until we start to see some cheese leaking out of the side and we get scared and pull it out of the pan" dude PLEASE post an open mic standup set you have the best delivery on the internet
I don’t even like burgers but I’m going to watch this whole video and salivate anyways
Sarah same
So juicy mmm😍
Fuck you Sarah, start liking burgers.
u should eat a burger. when civil war breaks out being a vegan wont be an option.
What kind of monster doesn't like burgers?
This video is a milestone in foodwishes history. The most extended "john" in the intro of any cooking video you've ever made. and believe me, I checked every single video.
I made one with Cheddar and it was pretty good, but I think next time I'll try Land-o-Lakes American cheese 'cause I like that kind. And I already have some.
I read your comment with an exaggerated version of our minnesotan accent.
Moist, moist, moist!!!!!!
I ❤️ Lucy
Your lexical choices repulse me.
Gyaretto, the Brave and the Bleh I'm moistly sorry, but not moistly sorry.......
My father made a version in the early 50's with variation. Along with the cheese was sautéed mushrooms, caramelized onions.
First one looks perfect, finally someone who doesn't cook their burger to cartboard status. So moist and full of moisty moisture.
I prefer thr one from Matts. Now that I don't live in Minneapolis, I thank Chef John for this. Now I have to make one to relive the old days.
The best thing about cooking this is the next day, when I'm talking to colleagues and they ask what I did last night.
"Oh, I spent a while eating juicy lucy"
Just made this burger. Oh boy was it probably the best burger I've ever had. Definitely a different experience. Thanks for the suggestion Chef John!
Where is the receipt for the secret sauce ?
I saw beef in the word juicy and I was like a moth to the flame
I subscribed to ur channel
Hope to see a video soon lol
@@classica1fungus 😏
@@classica1fungus LOL I don't know about all that I have no clue why people keep subscribing but thank you I add you as well
@@Vinnafetish lmao you get subscribers without trying maybe you should start a channel.
Try stuffing a hamburger steak with a mix of sautéed red onions, sliced black olives and shredded cheddar. Grill it off and top it with a brown gravy. Tasty!!!
A classic, saw this on Man v Food back when!
Contained inside are the proper words. Thanx again for a great burger. That's about how I do it.
CHEF JOHN! FOR THE LOVE OF FOOD, will you PLEASE tell me what is the song on your intro??? 🙏 I absolutely love your channel! Keep up the great work!
Finally some one got this right!!!! Thanks chef John. Ignorance is bliss on UA-cam. I believe it can be attributed to our societies lean toward narcissism but I’m just guessing.... thanks again much appreciated!!!
What John said:
“...the word I’m looking for... : moist”
What the automatic translation of youtube typed:
“...the word I’m looking for...: waste”
Nice.
Chef John is my spirit animal
Cheese drooling out of the burger + Burger juices + Chef John's amazing voice = Ultimate food p0rn.
Indeed!
Pr0n
i came.
Kid arkness same
Wow that got deleted quickly.. weird
Ah, warms my frigid Minnesotan heart seeing the perfect burger on this channel. While american cheese is the traditional cheese, I have a preference for some smoked gouda in my Lucy. Add a few chunks of bacon to the center and you got quite a burger.
chef jonh, you always mention over working the meat... but what does that really mean and what happens when you over work the meat....
It gets tough
.
"Working" in this case is forming it into a ball, flattening it out, and mixing spices(etc) into the meat.
And it makes the meat tough and chewy(not in a good way)
Too much working breaks up the muscle fibers in the meat, and instead of that distinctive sort of loose/crumbly texture of a good hamburger, you can end up with something more smooth and dense. If you also happened to work your salt into the meat, congratulations: you made sausage
You're smooshing the meat until they're all fused together. It's the same with mixing dough. But if you smash the burger, it breaks everything up so it's nicer.
mushroom and swiss is my favorite stuffed burger...mmmm good!
If you use American or other really melty gooey cheese - it seeps into all the nooks and crannies of the burger. I like that a bit better than just one glob in the middle. But glob or no glob - it's delicious! My grandma made these for me all the time.
I have made these, but I used sauted mushrooms and prefried onion. Both were outstanding.
You are the I Love Lucy, of this burger that is Juicy
I cannot love this enough. I love the Juicy Lucy from 5 & 8 in the Twin Cities of MN, but now that I live in Kentucky, obviously I can't get there. This makes things all better. ♥
All the people in the comments freaking out about the medium rare burger need to chillax. The major outbreaks of foodborne illness in the US in the last few years have all been traced to produce, not meat. Right now McDonald's is in the middle of a cyclospora outbreak that has sickened 500 people, traced to salads, not meat (although whether McDonald's burgers are actually made from meat and not industrial waste is debatable, but I digress).
The other interesting thing about food poisoning that people often don't realize even though they blame it on meat... it's usually rice that causes it. Especially leftover rice.
+Juan Waffles Jackson I think he was making a joke about the quality and taste of McDonald's burgers...in which case he would be correct. I ate a Big Mac for the first time in about a decade a few months ago, it tasted like salty cardboard. Same texture too.
100% beef doesn't tell you what part of the cow it's from. It could be the inner ring of the cow's rectum, for all we know. It's probably the gristle and off cuts that no-one wants shoved through a mincer.
The inflection of his voice is BRUTAL
OMG. My husband is a priest in the church of Chef John. Insanely good. Followed the instructions exactly
Was so waiting for the "round the outside, round the outside"........ still enjoyed the video though
we've had these in england for decades...... can buy them frozen... the lamb ones are amazing..... all the chefs press round the outside, round the out side, round the outside
H-how did we not go round the outside, round the outside, round the outside when putting the patties together??
Who is this and where did you put Chef John?
Urban legend has Matt's Bar. In South Minneapolis, as the original jucy lucy. I do know that the burgers are delicious, especially after the first pitcher of Kirian Red lager. ( born and raised in Minneapolis; now in Baja Mexico and South California; NO SNOW!!
As the sign in Matt's says: Fear the Cheese!. Thanks Chef John
Who's Ju(i)cy Lucy is better, Matt's or the 5-8 Club?
Matts
Bryan Hulke Matt’s hands down.
The Nook. Sorry.
SholidShnake Really! the Nook in Saint Paul MN Highland Park area? I knew they had good burgers.
@@smelmardingdong nooky is good too
I made these last night, not even knowing he had this video out there. I used havarti, browned them in a skillet, then finished them in the oven and then the broiler. I used a garlic/onion/pepper seasoning, and a tablespoon or so of A1 sauce. They were juicy & yummy! And I just got to thinking that I could have squeezed out my sauteed mushrooms and stuffed them in with the cheese! Would have been less messy eating.
I burnt my face in molting cheese the other day. Looks good i may have to risk bodily harm
I don’t even cook but some day this channel will come in handy
5:35
~ Maybe make this in Jersey
🤔
... Everything’s legal in Jersey
😉
(HAMILTON Fans)
Mr Eacker how was the rest of your show
Except pumping your own gas
What I appreciate about you, Chef John, is that you operate on the Six P's Principle: Proper Planning Prevents Piss-Poor Performance.
*waits for Chef John to mention Minneapolis, home of the Juicy Lucy/Jucy Lucy* Ok then.
brokenbuzz This is the main reason I watched this video!
Matt's, my old stomping grounds spells it Jucy Lucy.
What a useless comment
What a useless comment
What a useless comment
OK, the only reason I came to this video is to mention that my mom had been making stuffed burgers in the 70s. This isn’t new stuff. However, chef John I do love your channel.
Give us your secret Johnny Sauce, chef
Chef John, May God Bless and Preserve you for this!!
If anyone wants to make one with some assistance of a home made tool, depend ing on whether you want a slider size burger or a regular size burger, follow along. Next time you use a 14 ounce can or 28 ounce can, save the can and use the pull tab end or the end you use the can opener on. Above the rim of that opening, cut a cross the can with some tin snips about 2 inches above the rim and use it for a ring mold(better yet,if you can find some ring molds at a grocer or restaurant supply shop, buy those) and use that to put the bottom half of your burger in, then your filling, then the top half. Once bottom is done, flip over and put back into the mold, it keeps everything between the burgers without the filling falling out, should work on vegan burgers also
Wouldn't it be easier to use an empty tuna fish can? Tin snips are unnecessary and the resulting sharp edge is avoided.
@@arlynnoel yes it would, never thought of it, you just got me some new ring molds, thank you very much, i do not know why i never thought of that.
Thanks, Steve. I'm happy that we think along the same lines. Awhile back, I posted another idea here: make a bench scraper from the cover of a food-safe plastic container. It works a charm!
@@arlynnoel yes, we do think along the same lines, but i think you may be a little smarter than me, when you mentioned tuna can, i felt like smacking my forehead and going "duh" i can't believe i did not think of that, lol, and my wife and i eat a fair amount of tuna, and i have had a new ring mold staring me in the face, and it just never clicked, lol, thanks again, and i will use your bench scraper idea also. Another little kitchen hint, anytime you are boiling pasta or a cream sauce, you know how those items like to boil over, just lay a wooden spoon across the top of the pan and it will not boil over, but it has to be wooden, it will work on any item that has a tendency to boil over. Stay in touch, i watch chef john quite a bit, and have a great day.
Putting some previously cooked bacon in with the cheese is how I do it. Orgasmic!
I have spent many an evening at Matt's in South Minneapolis; drinking red beer and watching them prep Juicy Lucy. Fine place
As a Minnesota native and a devoted Matt's Bar regular the originator of the Juicy Lucy you should be using American cheese and melts much better no lettuce no tomato onions and pickle and that's it
Regular? You can't even spell it right, lol
But I agree, after eating there for 30 years myself, nobody comes close to the original.
I was at Matt’s for the first time recently. I gotta say, the 5-8’s jucy Lucy gets the crown in my book. Matt’s seemed thin and uninteresting to me. A good burger, but not worth the long wait. Damn good fries though.
Back in the mid sixties, I worked in a greasy spoon diner. One of my customers had me make this burger for him every time he came in. The only addition to your recipe was onions on the inside with the cheese. I'm definitely going to try this the next time I do burgers. Your video reminded me of how good they were.
I met a Juciy Lucy. Turned out to be an STD.
As in something to devour or sexually transmitted disease? Or both?
Guardian of the Galaxy lol
Chef John we LOVE you
That's a bit too medium rare for my taste ... I thought I heard a MOO lol. I'll go with 7 to 8 mins :o)
I love a medium rare steak, but anything under medium on a burger just grosses me out, the meat just doesn't feel right. So glad you did a second version cooked longer.
Only thing not illegal in San Francisco are taxes
You realize he was joking, right?
So goobers joke went right over your head.
So many great cheese options you can make your Lucy with and you pick the plainest (most common here in Minnesota) cheese.
Lowest rawness I’ll go with a juicy Lucy is medium.
I made a really good spicy Lucy using Jim’s Cheese Habanero Ghost Cheese. Turned out really well. I highly recommend that cheese for anyone that likes a little kick with their cheese.
Dear Angie, you are right about the common part of the cheddar cheese, but a decent and tasty cheddar is much more rare... i do personally believe you are a bit lost in the winds of cheeses... the good cheeses in this world dont come with special added spices and fillings and sure as heck not called Jim's Habanera Ghost Cheese. Cheese is cheese! and should be great on its own without addatives to make it taste nice ;)
Well, I suppose you could go and do your own cooking video with your pick of cheese.
A little too rare for me, but great recipe nonetheless.
Gorgonzola works even better in my opinion. On a slow going nightshift my colleagues and I used it to stuff our paddies with, and it was amazing.
do the impossible burger (vegan, vegetable base)? It has beet root juice that mimics juicy meat!
Thank you, chef, very much!! I've taken quite a few of your recipes to the kitchen and never even once said thanks, so now I did.
P.S. All of the things I cooked from your recipes came out good.
You misspelled “Jucy Lucy”
No... he most certainly did not.
There are two bars in Minnesota that claim to have invented the Juicy Lucy. One spells it Jucy, the other spells it Juicy. As you may have gathered, I'm on the Juicy side.
You misspelt " misspelt "
Got 'em.
Misspelled is also correct. Spell has 2 past tenses, for some reason. I prefer spelled since spelt is also a gross grain.
I love this dude. Much love from Harlem!!
Fabulous. Best burger I ever made
San Francisco. You can shit in the street, but no American cheese or straws aloud.
American cheese isn't illegal in SF...
@@CPUGaming no, but common sense is.
I can see why people do that, many places wouldnt let a me, a tourist, use the restrooms in San Fran. People living there are asking for it.
About 50 years ago, Aunt Ruth was visiting, she said a friend showed her how to make stuffed burgers, cheese, pickles and onions all went inside the burger. Nice to have the slippery stuff inside and just your regular condiments on top.
Wut no, a Lucy needs much more cheese than this... You need to take a visit to MLPS to try a real Lucy and fix this right this blasphemy
The guys who created this burger poke a hole in the top after they flip it. Apparently this keeps the cheese from escaping the sides or something? Delicious!!!!
whats the word im looking for........ MOIST
Ok, was I the only one who was impressed (ha ha, I'm here all week folks) by the idea of cutting the cheese (ha! I'm on a roll), with a pastry cutter or am I just easily dazzled😁