Cheryl Bristol, daughter of Matt Bristol, the bar's founder and namesake, tells the well-known tale: "The whole story goes like this: There was a bachelor customer who used to come in every day and order a burger. One day, in 1954, he told the cook to seal up some cheese in the middle. So the cook did, and when he bit into it the hot cheese spurted out, and he wiped his mouth and said, 'Oooh, that's one juicy lucy!' They used to talk goofy like that back then." The name went up on the board as "Jucy Lucy," and they've been serving a couple hundred a week ever since.
There was NO way I could go without making one at home. It's not that hard, just imagine if you will a burger with the cheese "inside", with every bite, it oozes out and drips onto your hands. Yeah...AMAZING! So here's my own version of the Jucy Lucy.
Sandra's Jucy Lucy
1 lb ground beef (no leaner than 80%)
salt
onion flakes
garlic powder
black pepper
4 slices American cheese (NOT cheddar, it has to be american or you won't have the melty delicious gooey mess)
4 buns (I actually had mine on toasted sliced bread)
Your favorite condiments and toppings
In a big bowl, combine the beef, salt, garlic, black pepper and onion flakes. Divide into equal 8 portions.
Shape each portion into a hamburger patty. Take each slice of cheese and cut into four pieces, place in the middle of four of the patties.
Top with another patty and crimp the edges tightly to seal.
Cook 3 to 4 minutes on the first side. You'll notice that burger will puff up, that's fine. Turn the burger over and then gently poke the top with a toothpick or wooden skewer, so the steam can escape.
Cook another 3 to 4 minutes. Serve on a bun with your favorite condiments.
