Two spots in Minneapolis claim to be the birthplace of the cheese-stuffed Juicy Lucy. The 5-8 Club says it came up with the idea in the 1950s, while nearby Matt’s Bar & Grill says that in 1954, a customer requested the creation and exclaimed “That’s one juicy Lucy!” after trying it. The rule for eating one is universal: Wait before taking a bite to avoid burning your mouth on molten cheese!
Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.