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First Look: Whitmans’ Juicy Lucy Burger

First Look: Whitmans’ Juicy Lucy Burger

Walt Whitman's new namesake restaurant brings the Juicy Lucy to the East Village

Arthur Bovino

Whitmans’ Juicy Lucy in the East Village with French fries.

“I find no sweeter fat than sticks to my own bones,” from Song of Myself, Walt Whitman.

Walt’s new namesake restaurant on 9th Street just east of 1st Avenue is still getting its bearings before the dining room opens downstairs where they will be sourcing fresh, local foods. Grass-fed beef, pickles cured in Brooklyn, pork, etc. Until then, the draw is the upstairs burger counter, which Whitmans’ chef, Chris Edwards, and owners have given some immediate cache with a Juicy Lucy.

Cross-section of Whitmans’ Juicy Lucy.

The rounded burger patty consists of two seamlessly-formed 3oz beef patties. If you didn’t know what you were ordering, there would be little indication of what to expect next. The first bite spews molten lava-like cheese all over your face. Gotta love it. Whitmans eschews the traditional American or Cheddar Juicy Lucy core for a Southern curveball: liquid pimento cheese!

There’s another change-up: the pickles are spicy, not sweet. But that spiciness is nicely offset by a bloody, gooey, inside-out cheeseburger that has been cooked perfectly medium rare. At $8.00, plus $3.00 more for fries (long, woody, well-salted, and sensational), it’s a neighborly-priced meal.

Whitmans plans to offer a more substantial burger at a higher price point when the downstairs opens, and a Chicken Sandwich with Fennel Slaw and Coffee BBQ sauce will be joining the menu starting next week. Even with just three menu items, it’s a nice addition to the East Village.


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


How to Make a Juicy Lucy, America’s Cheesiest Burger

Born out of Minneapolis in the 1950s, the Juicy Lucy (spelled Jucy Lucy by natives of the Twin Cities) was one man's valiant attempt to get even more cheese into his cheeseburger. As any Minnesota native will tell you, he succeeded tremendously.

RELATED: The 25 Best Burgers in America

At Whitman's, in New York, the Jucy Lucy is stuffed with a bold pimento cheese for a salty, creamy, slightly spicy middle. By stuffing the cheese into the middle of your burger patty instead of going the traditional cheeseburger route, you can be sure that the cheese will remain piping-hot and molten all the way from the grill to the table.

Whitman's Juicy Lucy

  • 24 oz of ground short rib (a 80/20 lean to fat ratio is ideal)
  • 4 oz of pimento cheese (or grated cheddar if you don’t have pimento cheese)
  • 4 sesame buns
  • Caramelized onions, Boston lettuce and sliced tomato for serving
  • Salt and pepper to taste
  1. Divide the meat into four equally-sized portions. Take the first portion of meat and divide it in half, forming each half into a very flat disk.
  2. Place 1 oz of cheese in the center of one of these disks. Place the other disk on top and pinch the edges together until you have one patty with smooth surfaces. Repeat with the rest of the meat and cheese, and season the outside of each patty with a sprinkling of kosher salt and black pepper.
  3. Heat a grill or an oil-brushed cast iron skillet to medium-high. Cook for about 3-5 minutes on each side.
  4. Serve on a toasted bun with some caramelized onions, a piece of Boston lettuce, and a slice of tomato

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


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