Juicy Lucy on the grill: Minneapolis's cheese-stuffed burger, with American cheese sealed inside 2 thin patties, formed at home and kept on ice, then grilled on propane at the lot for 8. About 25 minutes at the lot, and at U.S. Bank Stadium propane is the fuel that's legal under every set of rules here.
Feeds: 8 · Hands-on: about 40 min · Total: about 45 min at home, mostly chilling, plus about 25 min at the lot
Home gear: a kitchen scale (optional), parchment or wax paper and a lidded container that fits 8 burgers flat
Pack for the lot
- Raw burgers, sealed, at the bottom of the cooler
- Seasoning jar
- Pickles, sliced onion and condiments
- Buns, out of the cooler
- Propane grill and a propane cylinder (up to 20 lbs)
- 2 spatulas: 1 for raw, 1 for cooked
- Instant-read thermometer
- Toothpicks
- A clean plate or foil pan for cooked burgers
- Heat-proof gloves and napkins
Lot notes
- The U.S. Bank Stadium rule: propane is the fuel that's legal under every set of rules here. Stadium policy allows "gas grills, propane up to 20 lbs, no charcoal or wood fires," and the Vikings' lot rules also allow charcoal, so check your pass. Propane works under both. Deep fryers are banned.
- Molten cheese warning: the cheese inside comes off the grill far hotter than the meat looks, and it can burn a mouth or a hand. Rest every burger 5 minutes, warn the crew, and cut one open for kids before handing it over.
- Raw meat: keep the raw burgers in their own container and use a separate spatula and plate for the cooked ones. Burgers that sit out past 2 hours, or 1 hour above 90°F, get thrown out.
- Timing: designated lots open 5 hours before weekend kickoffs and 3 hours before weekday games, so there's time for a second round.
- Cleanup: let the grill cool before you close it up. Glass is banned in every tailgate lot, so pack pickles and condiments in plastic.
Can you make Juicy Lucy burgers ahead?
Yes. Form them the night before, chill them between sheets of parchment, and grill them straight from the cooler. A night in the fridge helps the seams hold.
How do you keep burgers cold at a tailgate?
Pack the raw burgers flat in a sealed container at the bottom of a cooler, under plenty of ice, at 40°F or below. Keep that cooler shut until the grill is hot.
How much do you need for 20 people?
Make 2½ batches: 7½ lb of ground chuck, 40 slices of American cheese and 20 buns. Grill them in rounds of 8 so you can watch every burger.
Can you grill at U.S. Bank Stadium?
Yes. The stadium's policy allows gas grills with propane cylinders up to 20 lbs and bans open fires fueled by charcoal or wood. The Vikings' season lot rules list charcoal grills as allowed, so check your pass; propane works under both.
Why does a Juicy Lucy burst?
Usually the seam wasn't sealed all the way, or steam built up inside. Pinch and smooth the edges well, chill the burgers so they firm up, and poke 1 small hole in the top after the flip.