Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 29th official entry is from the lane of many, many lakes…Minnesota dontcha know. The Jucy Lucy, a cheese-stuffed hamburger, has become synonymous with the state over the years.
Food History!
We all love a good origin story rivalry right? Jucy (or Juicy for others) Lucy has a fun one. From Wikipedia:
Two bars about three miles (5 km) from each other on Cedar Avenue in South Minneapolis both claim to have invented the burger: Matt’s Bar and the 5-8 Club. Matt’s credits the bar’s former owner (and namesake) Matt Bristol. One account claims it preceded his purchase of the bar in the 1950s, but that Bristol formally added it to the menu and thus popularized it. Another version is that the burger was invented by a customer in 1954 who remarked “Oooh, that’s one juicy lucy!” after biting into it. The 5-8 Club does not provide a particular origin story, but the bar itself was originally a speakeasy dating to the 1920s.[1][2]
The two bars offer slightly different versions of the burger. One difference is the spelling: Matt’s removes the letter “i” in “Juicy” (supposedly an inadvertent misspelling dating to the burger’s creation), while the 5-8 Club utilizes the normal spelling. Shirts worn by staff at the 5-8 Club have the motto “if it’s spelled right, it’s done right” while advertising for Matt’s Bar says “Remember, if it is spelled correctly, you are eating a shameless rip-off!” The 5-8 Club offers several different cheese options for their version while the version at Matt’s only contains American cheese. [1][3]
How I Made It!
Not gonna lie, a Jucy Lucy my least favorite way to eat a cheeseburger. I don’t think I did any favors to it in how I cooked it (not enough cheese, patty too thick). The result itself was just fine. I’d probably go with nice cheddar next time instead of american cheese.
What Does A Local Think? (thanks to Kyle from Hockey Wilderness!)
Do you think the Juicy Lucy represents your state accurately?
– In many different ways, yes. We’re all about comfort food, especially in the coldest days of January when it’s 17 below zero for the fourth day in a row and you can barely get your car to start. Also, Minnesotans love arguing – mostly politely (we are Canadian neighbors after all) – so the neverending battle of where to get the best Juicy Lucy is ongoing and fevered. But more on that later.
Although foodie culture has definitely grown over the past decade or two especially in Minneapolis, the Lucy represents Minnesota back to it’s inception – hardy, kind people that have a little bit of seasoning, surprising depth and aren’t very big on extras.
Oh, and like the Lucy, hidden deep within the Minnesota populace lingers a not-so secret society of Cheeseheads ready to burn you any chance they get.
How do you make your Lucy?
– I believe I’ve only attempted it once, since a Lucy really is best on a well-seasoned griddle surrounded by the scent of decades old grease traps and spilled stale PBR. The key for me is to make sure the beef is really well seasoned. Salt and pepper is fine, but I go with southwest seasoning for my burgers – I use one that has a nice blend of onion, garlic, pepper, cilantro and chipotle. As for the cheese – choose good cheese. While the Lucy from Matt’s Bar only comes American style, the 5-8 Club’s version has four or five different cheese options. So if you go with something other than Kraft slices, you’re not necessarily breaking tradition.
You were right in your tweet – your burger looks like it had too much meat and too little cheese. I am told that two patties at slightly less than a 1/4 pound each, pounded flat is the way to go. For the cheese, somewhere between one slice and two slices is fine depending on how cheesy you want it, but the key is apparently slicing the singles into four squares, and then stacking them before you put them on the patty and put the other patty on top. That way, when they cook, the cheese keeps it’s integrity and doesn’t just melt into the meat. Once you’ve got the second patty on, crimp the outsides, and then heat your griddle/grill/pan on medium high. Cook the patty on each side for 3-5 minutes.
Everything else is “standard hamburger” – I like grilling the bun with a little butter, and add romaine lettuce, caramelized onions and a bit of ketchup, but you can go as basic or as fancy as you like. Fries are the standard accompaniment at both bars that claim the Lucy’s creation, but I’d say go with tater tots for the true Minnesotan experience.
How did I do?
– It looks kind of thick to me, which goes along with your self critique of “too much meat, too little cheese.” Otherwise it gives off real dive bar vibes, which is exactly what you want. And I believe I do see tots in the background. That gets a “you betcha” from me.
Where do you order your favorite juicy lucy?
– Hoo boy. That is definitely a question. Two bars, located just 3 miles apart from each other on Cedar Avenue in Minneapolis, each claim the “original” Juicy (or Jucy) Lucy. I believe most Minnesotans claim that the Jucy Lucy (spelled correctly incorrectly) from Matt’s Bar is the first, best and only, while there are some 5-8 Club fans out there that say otherwise. Beyond that, many many others have adapted some version of the Lucy for their menus.
At the risk of losing half of our readers, between the two, I’m a 5-8 Club guy, myself, but that might only be because I used to umpire at the softball fields at nearby Lake Nokomis, and a quick stop for grub the 5-8 Club between games was convenient.
That being said, if I want a cheese-stuffed hamburger by any name (and especially if I’m in town for a Wild game), I’m making a stop at The Nook in St. Paul for a “Juicy Nookie.” Yes, the name sounds like something you might ask for in the alley behind the building, but it really is a good burger.
