James Coney Island Juicy Lucy is an amazing burger, from a place that is typically known for their hot dogs. If you have never tried one of their hamburgers, you are missing out.
James Coney Island is a place that has always been known for their chili, and their delicious hot dogs, but they make so much more than just hot dogs. They have a grill, and their burgers are also pretty amazing. One of my favorite burgers there is their Juicy Lucy. The Juicy Lucy is a hamburger that is stuffed, so this burger is filled with all sorts of savory cheese.
What makes this Juicy Lucy so is starting off with a ground meat that isn't too lean, and it isn't too fatty. Ground chuck which tends to be about 80% lean is perfect for making a burger. They also add in cheese, between the patties, so it is like an inside-out cheeseburger. They use American cheese to fill the burger. American cheese isn't the as Velveeta if you need to purchase American cheese, go to the Deli department of your local grocery store and buy a few slices there.
This burger also gets topped with grilled onions; nothing tops a burger like grilled onions. Add a few slices of dill pickles, and you have one amazing Juicy Lucy.
James Coney Island Juicy Lucy
Recreate the Copycat for James Coney Island Juicy Lucy at home with this recipe.
- 1 1/2 pounds ground chuck
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 4 slices cheese (American, Cheddar, or pepper Jack)
- 4 hamburger buns
- 1 tablespoon butter
- 1/2 cup chopped onions
- 2 teaspoons vegetable oil
- 4 teaspoons prepared mustard
- 12 dill pickle slices
- 4 teaspoons mayonnaise
Place the ground chuck in a medium0sized bowl and mix in the salt and the pepper. Form into eight patties, 1/4 inch thick. For each burger, cut a slice of cheeses into quarters and arrange them to fin on a meat patty. Top with another meat pepper and press the edges together so that no cheese will leak out while the burger is cooking.
Heat your grill to about 375 degrees. You can also use a skillet on medium heat. Place the patties on the grill and cook until the meat has browned on the bottom side, do not press the patties. But leave them undisturbed while they cook. Flip and cook the other side for 3 to 4 minutes.
While the burgers are cooking, butter the hamburger buns and toast them on the grill, buttered side down, until golden brown. Saute the onions in the vegetable oil until they are golden brown on the grill or in the skill over medium heat, frequently stirring, so they do not burn.
To assemble each burger, build up from the bottom, spread one teaspoon of mustard on the bottom bun, place three pickles over the bun, add the grilled hamburger patty and top with grilled onions. Spread mayonnaise on the top bread before putting it on top of the burger patty.Print Recipe