The first time I bit into a Juicy Lucy burger at James Coney Island, I was shocked that a place renowned for its chili dogs could create such burger perfection. Hidden beneath the humble exterior of this Houston institution is a burger secret worth discovering. While most people line up for their famous hot dogs, those in the know order this magnificent creation: a burger with molten cheese sealed inside the patty rather than melted on top. The explosion of savory, melted American cheese with each bite transforms an ordinary burger experience into something extraordinary.
Table of Contents
Why This Recipe Works
This James Coney Island Juicy Lucy achieves its signature flavor and texture through several key techniques. First, using 80% lean ground chuck provides the perfect fat-to-meat ratio that creates a juicy burger without excessive shrinkage. The critical step of properly sealing the cheese between two thin patties ensures the cheese melts completely while staying contained within the burger.
Low and slow cooking allows the cheese to melt fully without burning the exterior. The addition of caramelized onions brings a sweet depth that balances the rich beef and cheese, while crisp dill pickles add brightness and textural contrast. This combination of techniques creates that authentic James Coney Island experience where every bite delivers the perfect balance of beefy exterior and molten cheese center.
Ingredients
- Ground chuck (80% lean) – Provides ideal fat content for juicy, flavorful burgers
- American cheese slices – Creates the perfect melty, gooey center when stuffed inside
- Yellow onion – Caramelizes beautifully for sweet, savory topping
- Hamburger buns – Forms the foundation for this substantial burger
- Dill pickle slices – Adds bright acidity and crunch to balance richness
- Salt – Enhances beef flavor and helps form a flavorful crust
- Black pepper – Provides subtle heat and depth
- Vegetable oil – Creates perfect sear without imparting additional flavor
- Butter (optional) – For toasting buns to golden perfection
- Mayonnaise (optional) – Adds creamy richness to bun base
- Ketchup (optional) – Provides sweet-tangy balance
Step-by-Step Instructions
Preparing the Burger Patties:
- Divide the ground chuck into 8 equal portions, about 2 ounces each.
- Form each portion into a thin, flat patty about 5 inches in diameter, creating 8 thin patties total.
- Cut American cheese slices into quarters and stack 2-3 quarters in the center of 4 patties.
- Place the remaining 4 patties on top of the cheese-topped patties.
- Carefully seal the edges by pinching and smoothing the seams completely closed.
- Use your thumb to create a slight dimple in the center of each sealed patty to prevent bulging.
- Season both sides generously with salt and freshly ground black pepper.
- Let patties rest at room temperature for 10 minutes before cooking.
Caramelizing the Onions:
- Slice the yellow onion into thin rings or half-moons.
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Add onions to the skillet, spreading them evenly.
- Cook, stirring occasionally, for 10-15 minutes until soft and golden brown.
- Season with a pinch of salt and set aside.
Cooking the Burgers:
- Heat a cast iron skillet or heavy-bottomed pan over medium heat.
- Add 1 tablespoon of oil to the hot skillet.
- Carefully place the stuffed patties in the pan, working in batches if necessary to avoid crowding.
- Cook for 4-5 minutes on the first side without moving or pressing down.
- Carefully flip the patties and cook for an additional 3-4 minutes for medium doneness.
- The internal temperature should reach 155°F, and cheese should be completely melted inside.
- Remove burgers and let rest for 2-3 minutes before serving.
Final Assembly:
- If desired, lightly butter the inside of each bun and toast until golden.
- Spread mayonnaise on the bottom bun if using.
- Place each cheese-stuffed patty on the bottom bun.
- Top with caramelized onions.
- Add 3-4 dill pickle slices on top of the onions.
- Add ketchup to the top bun if desired.
- Complete the burger and serve immediately while the cheese center is still molten.
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 Copycat Juicy Lucy Burger
Ingredients
- 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 pickle slices
- 4 teaspoons mayonnaise
Instructions
- 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.
Notes
Nutrition
Storage and Reheating
Refrigeration (Up to 2 Days)
- Allow cooked burgers to cool completely.
- Store patties separately from toppings and buns in airtight containers.
- Refrigerate for up to 2 days.
- Note: The cheese center will solidify when cold and will not regain its molten quality when reheated.
Freezing (Not Recommended)
Freezing is not recommended for cheese-stuffed burgers as the texture and cheese distribution will be compromised upon thawing.
Reheating Instructions
- Preheat oven to 350°F.
- Place refrigerated patties on a baking sheet.
- Heat for 7-10 minutes until warmed through.
- Alternatively, microwave on 50% power for 1-2 minutes, checking frequently.
- Toast buns separately and assemble with fresh toppings.
I was always under the impression that the Juicy Lucy was a Wisc. recipe? Reguardless, James Coney Island will be tested soon as we have a neighborhood street hamburger cook off contest. on Halloween night. The kids get their candy, the adults with the kids get a shot of Southern Comfort or Apple Cider if they choose. For the past 20 years, 90% of the adults have chosen the Southern Comfort. We have many repeat customers!!!!
I have no idea on what the origin of the Juicy Lucy. All I know is it is a delicious stuffed burger that is hard to resist. Thank you for always leaving so many comments. I always look forward to your comments.
Matt’s Bar and the 5-8 Club in Minneapolis claim the original Juicy Lucy.. They are about 3 blocks apart on the Southside. Wisc. has no claim whatsoever. Who knew?
Everything looks so good I guarantee I’ll try 90% of what you publish.
Thanks Walter 😉 I sometimes do recipes that I personally don’t love the dish, but people request the recipes, so I do my best.