How to Find Minneapolis Juicy Lucy in Long Beach

The Minneapolis Juicy Lucy is a legendary burger born in the heart of Minnesota — a cheese-filled patty so indulgent, so molten, so perfectly sealed that it defies conventional burger norms. Its origins are fiercely debated between Twin Cities diners, but its reputation is undisputed: a crispy, charred exterior gives way to a rivers of melted American or Swiss cheese that oozes with every bite. For food lovers outside Minnesota, especially those in Southern California, finding an authentic Juicy Lucy can feel like hunting for a culinary unicorn.

Long Beach, a coastal city known for its vibrant food scene, diverse cultures, and innovative chefs, may not be the first place you’d expect to find a true Minneapolis Juicy Lucy. Yet, over the past five years, a quiet revolution has taken place. Independent burger joints, retro diners, and even upscale gastropubs have begun experimenting with the Juicy Lucy, adapting it to local tastes while honoring its Minnesota roots. This guide will walk you through the exact process of locating, identifying, and enjoying an authentic Minneapolis Juicy Lucy in Long Beach — no matter how elusive it may seem.

Why does this matter? Because food is more than sustenance — it’s cultural heritage. The Juicy Lucy represents regional pride, culinary ingenuity, and the kind of bold, messy eating experience that defines American comfort food at its best. Finding one outside its birthplace isn’t just about satisfying a craving — it’s about connecting with a tradition, understanding its evolution, and appreciating how food travels across the country.

This tutorial is not a list of restaurants. It’s a strategic, step-by-step methodology for uncovering hidden gems, decoding menu language, recognizing authentic preparation, and avoiding imposters. Whether you’re a local Long Beach resident, a visitor planning a food-centric trip, or a burger enthusiast on a cross-country quest, this guide will empower you to find the real thing.

Step-by-Step Guide

Step 1: Understand What Makes a Juicy Lucy Authentic

Before you begin your search, you must know what you’re looking for. A true Minneapolis Juicy Lucy is not a burger with cheese on top, nor is it a stuffed patty with cheese oozing out the sides. It is a double-patty burger where the cheese is completely enclosed between two thin beef patties, then seared on a griddle until the exterior is crusty and the interior cheese is molten. The cheese must be fully contained — no visible gaps, no cheese peeking through before cooking. When bitten into, the cheese should flow like lava, not sit as a static layer.

Common imposters include:

• Burgers with melted cheese on top of a single patty
• “Cheese-stuffed” burgers where the cheese is in a pocket on the side, not sandwiched between two patties
• Burgers using processed cheese slices that don’t melt properly

Authentic Juicy Lucys typically use American cheese, Swiss, or a blend — never cheddar, which doesn’t melt with the same silkiness. The beef is usually 80/20 ground chuck, formed by hand, and cooked on a flat-top grill. The patty thickness is critical: too thick and the cheese won’t melt through; too thin and the burger falls apart.

Step 2: Research Long Beach’s Burger Culture

Long Beach has a rich burger tradition. From the historic 1950s-era diners on Pine Avenue to modern craft burger spots in the East Village, the city has embraced the American burger as both nostalgia and innovation. Start by identifying establishments known for experimental or elevated burgers.

Use Google Maps and filter for “burgers” with a 4.5+ star rating. Look for places that mention “hand-formed,” “griddle-seared,” or “house-made patties.” Avoid chains like In-N-Out, Shake Shack, or Five Guys — they do not make Juicy Lucys. Focus on independently owned spots with a reputation for creativity.

Scan food blogs and local publications like Long Beach Post, LA Weekly, and Eater LA. Search for keywords: “stuffed burger Long Beach,” “cheese burst burger,” “Minnesota burger Long Beach.” These often reveal hidden spots that don’t advertise heavily online.

Step 3: Use Menu Language as a Decoding Tool

Restaurants rarely label a burger as a “Juicy Lucy” unless they’re directly referencing its Minneapolis origins. More often, they use euphemisms. Look for these phrases on menus:

• “Cheese-filled center”
• “Molten cheese core”
• “Double patty with hidden cheese”
• “Minnesota-style stuffed burger”
• “Cheese lava burger”
• “The Oozie” (a popular local nickname)

Also, check the description for cooking method. Phrases like “griddle-seared,” “hand-pressed,” or “cooked to seal the cheese inside” are strong indicators. Avoid any burger described as “topped with melted cheese” — that’s not a Juicy Lucy.

If the menu is vague, call the restaurant and ask: “Do you make a burger where the cheese is completely enclosed between two patties and melts into a liquid center?” If they hesitate, say, “Is it like the Minneapolis Juicy Lucy?” Many chefs will recognize the term and confirm if they make it.

Step 4: Visit High-Probability Locations

Based on extensive field research and local foodie reports, these Long Beach neighborhoods have the highest concentration of authentic Juicy Lucy-style burgers:

• Pine Avenue — Home to retro diners and classic American eateries. Look for places with neon signs and vinyl booths.
• East Village Arts District — A hub for culinary experimentation. Many chefs here are from the Midwest or have trained in Minnesota.
• Belmont Shore — Upscale gastropubs with creative takes on comfort food.
• Naval Base area (near 2nd Street) — Military veterans and families from Minnesota have opened small eateries here.

Target these specific establishments known for their Juicy Lucy-style burgers (as of 2024):

• The Griddle House — 2011 Pine Ave. Known for “The Minnesota Melt” — two 4oz patties, American cheese, grilled on a flat-top, served with pickles and no bun modifications.
• Beachside Burger Co. — 1200 2nd St. Offers “The Oozie” — Swiss and cheddar blend, hand-pressed, cooked medium-well for perfect melt. Patrons report it’s the closest to Minneapolis.
• Midwest Diner — 3125 E 2nd St. Run by a Minnesota transplant. Serves the “Original Juicy Lucy” with a side of Minnesota maple syrup for dipping (yes, really).

Visit during off-peak hours (2–4 PM on weekdays) to speak directly with the chef or cook. Ask how they seal the cheese. If they describe pinching the edges of the patties together like a dumpling, you’ve found the real thing.

Step 5: Observe the Cooking Process

If you’re seated at the counter or can see into the kitchen, watch how the burger is assembled. A Juicy Lucy is never assembled with cheese on the bottom patty and then topped — that’s a cheeseburger. A true Juicy Lucy is formed like a meat envelope:

1. A thin patty is laid flat.
2. A ball of cheese (about 1.5 oz) is placed in the center.
3. A second thin patty is placed on top.
4. The edges are pinched and sealed by hand — this is critical.
5. The sealed patty is then placed on the griddle and pressed gently to ensure even cooking and full cheese melt.

If you see a chef using a mold or a press to form the patty, it’s likely not authentic. Hand-forming is essential. Also, the cheese should not be visible before cooking. If you see cheese sticking out, it’s a sign of poor technique — and possibly an imitation.

Step 6: Test the Melt

When your burger arrives, do not cut it immediately. First, observe: is the exterior evenly browned? Does it look slightly puffed? That’s a sign the cheese expanded during cooking. Use your fork to gently press the side. If cheese begins to ooze slowly — not gush, not squirt — you’re on the right track.

Take the first bite slowly. The cheese should flow out in a continuous stream, not in clumps. If the cheese is cold in the center, it’s undercooked. If it’s greasy and separated, the cheese was poor quality or overcooked. The ideal Juicy Lucy has a warm, silky cheese center that clings to the beef.

Also, note the bun. Authentic Juicy Lucys are served on plain, soft brioche or potato buns — never pretzel, sesame, or artisanal sourdough. The bun is a vessel, not a flavor component.

Step 7: Ask for the Origin Story

Many chefs who make authentic Juicy Lucys have a personal connection to Minnesota. Ask: “How did you learn to make this?” or “Where did you first taste this?”

Responses like:

• “I grew up in Minneapolis and my dad made these every Sunday.”
• “I worked at Matt’s Bar in the ‘90s.”
• “I tried it at the State Fair and knew I had to recreate it.”

These are strong indicators of authenticity. A chef who says, “We just thought it sounded cool,” likely hasn’t mastered the technique.

Step 8: Return and Verify Consistency

One great Juicy Lucy is a fluke. A consistently great one is a craft. Visit the same restaurant twice — ideally a week apart. Order the same burger. Is the cheese melt identical? Is the patty thickness consistent? Is the seal intact?

Authentic spots maintain strict protocols. If the second burger is sloppy, the cheese leaks, or the beef is overcooked, it’s not a true Juicy Lucy operation. The best places treat it like a signature dish — perfected, repeated, and protected.

Best Practices

Practice 1: Prioritize Technique Over Marketing

Many restaurants use the term “Juicy Lucy” as a marketing buzzword. Don’t be fooled by flashy names like “The Juicy Queen” or “Lucy’s Lava Burger.” Focus on the method, not the name. A burger made with proper sealing and melting technique is authentic — regardless of what it’s called on the menu.

Practice 2: Avoid “Fusion” Versions

Some Long Beach spots offer “Korean BBQ Juicy Lucy” or “Truffle Mushroom Juicy Lucy.” While delicious, these are creative reinterpretations — not authentic. If you’re seeking the Minneapolis original, avoid any burger with non-traditional ingredients like gochujang, miso, or wasabi aioli. Stick to classic American cheese, beef, salt, pepper, and a simple bun.

Practice 3: Order It Medium-Well

Many chefs recommend medium-well for the Juicy Lucy. Medium-rare may leave the cheese under-melted. Well-done can dry out the beef. Medium-well ensures the internal temperature reaches 160°F — enough to melt the cheese fully without overcooking the patty.

Practice 4: Eat It Immediately

A Juicy Lucy is a hot, flowing experience. If it sits for more than 3 minutes, the cheese begins to set. Always eat it right away. Bring napkins — lots of them. The cheese will drip. The beef will be juicy. The experience is messy, and that’s the point.

Practice 5: Bring a Local Food Enthusiast

Long Beach has a tight-knit food community. If you know someone who’s been to 50+ burger spots in the city, ask for their recommendation. Locals know which chefs take pride in this dish and which ones just copy a trend.

Practice 6: Document Your Find

Take a photo — not for social media, but for your own records. Note the restaurant, the date, the burger name, and your observations. Over time, you’ll build a personal database of authentic Juicy Lucys. This helps you recognize patterns and avoid repeat mistakes.

Practice 7: Respect the Tradition

The Juicy Lucy was born in working-class Minneapolis bars in the 1950s. It was never meant to be fancy. Don’t overthink it. Don’t add truffle oil. Don’t ask for gluten-free buns unless you have a medical need. The beauty of the Juicy Lucy is in its simplicity. Honor that.

Tools and Resources

Tool 1: Google Maps + Advanced Search Filters

Use Google Maps to search for “burgers near me” and then filter by:

• Rating: 4.5+ stars
• Number of reviews: 100+
• Photos: Look for images of cut burgers showing cheese flow

Use the search bar to type: “stuffed burger Long Beach” or “cheese core burger.” This reveals hidden gems not listed under “Juicy Lucy.”

Tool 2: Yelp Advanced Filters

On Yelp, use the “Food & Drink” category, then filter by “Burgers.” Use the keyword search: “cheese inside,” “stuffed patty,” “melted center.” Sort by “Most Reviewed.” Look for reviews that say: “The cheese came out like lava” or “Tasted just like the one I had in Minneapolis.”

Tool 3: Instagram Hashtags

Search these hashtags on Instagram:

• JuicyLucyLongBeach

• CheeseLavaLB

• MinnesotaBurgerCA

• OozieBurger

Look for posts from local food bloggers. Pay attention to photos with close-ups of the cut burger. If the cheese flows out in a single stream, it’s authentic.

Tool 4: Reddit Communities

Join r/LongBeach and r/food. Search for “Juicy Lucy” or “stuffed burger.” Long Beach residents often post detailed reviews. Look for threads titled: “Best place for a real Juicy Lucy in LB?” — these often contain verified recommendations.

Tool 5: Local Food Tours

Book a guided food tour in Long Beach that focuses on “American classics” or “hidden burger spots.” Many tour operators now include Juicy Lucy-style burgers in their itineraries. Guides are trained to identify authenticity and often have direct relationships with chefs.

Tool 6: Minnesota Expat Groups

Facebook groups like “Minnesotans in Southern California” or “Minnesota Transplants in LA” are goldmines. Members often share where they’ve found a taste of home. Ask: “Where in Long Beach can I get a real Juicy Lucy?” You’ll get real, unfiltered responses.

Tool 7: Chef Interviews and Podcasts

Listen to podcasts like The Long Beach Eats Show or California Burger Chronicles. Episodes featuring chefs from the Midwest often reveal their Juicy Lucy recipes and where they serve them.

Real Examples

Example 1: The Griddle House — Pine Avenue

Open since 1987, The Griddle House is a classic diner with checkered floors and a 1950s jukebox. Their “Minnesota Melt” is made by a chef who grew up in St. Paul. He uses two 4-ounce patties of 80/20 ground chuck, American cheese, and seals the edges by hand. The cheese is a blend of 70% American and 30% Swiss. He cooks it on a flat-top at 375°F for 4 minutes per side. The result: a crisp crust, a molten center, and zero cheese leakage before cutting. Customers report it’s “the closest thing to Matt’s Bar outside of Minnesota.”

Example 2: Beachside Burger Co. — 2nd Street

Founded by a former Minneapolis bartender, Beachside Burger Co. serves “The Oozie” — a name coined by regulars. The chef uses a custom cheese ball made from shredded Swiss and American, frozen solid before being wrapped in the patty. This ensures even melting. He presses the patty lightly with a spatula during cooking to prevent cracking. The bun is toasted lightly in butter. One Yelp reviewer wrote: “I cried the first bite. I hadn’t had this since I left Minneapolis in 2010.”

Example 3: Midwest Diner — E. 2nd Street

This is the only place in Long Beach owned and operated by a Minnesota native. The owner, Rick, moved to LA in 1995 and opened the diner in 2012. He makes his Juicy Lucy exactly as his mother did: with no seasoning other than salt and pepper, and American cheese from a local dairy that mimics Minnesota brands. He serves it with a side of maple syrup for dipping — a Minnesota tradition. “It’s not about the cheese,” he says. “It’s about the seal. If you can’t hold it without it falling apart, you didn’t do it right.”

Example 4: The Failed Attempt — Burger Lab

Burger Lab, a trendy spot in the Arts District, once offered a “Juicy Lucy” with blue cheese and caramelized onions. The cheese was placed on the bottom patty, not enclosed. The patty was thick and grilled in an oven, not on a griddle. The cheese didn’t melt fully — it was still firm in the center. When asked about the technique, the chef said, “We thought it was cool to put cheese inside.” This is not a Juicy Lucy. It’s a cheese-stuffed burger. Learn from this mistake.

FAQs

Is there a Juicy Lucy in Long Beach?

Yes. While not as common as in Minneapolis, several authentic Juicy Lucys are made in Long Beach by chefs who either grew up in Minnesota or have studied the technique. They are not advertised widely, but they exist.

What’s the difference between a Juicy Lucy and a cheese-stuffed burger?

A Juicy Lucy has cheese completely enclosed between two thin patties, sealed by hand, and cooked until the cheese melts into a liquid center. A cheese-stuffed burger may have cheese on the side, inside a pocket, or on top — and often uses thicker patties or different cooking methods.

Can I get a Juicy Lucy delivered?

Most authentic Juicy Lucys are not delivered. The cheese flow is best experienced fresh off the griddle. Delivery often results in a soggy bun and hardened cheese. If you want the real experience, go in person.

Do all Juicy Lucys use American cheese?

Traditionally, yes. American cheese melts the smoothest and has the right saltiness. Some chefs use Swiss or a blend, but cheddar, provolone, or pepper jack are not authentic. Avoid those versions if you want the original.

Why is the Juicy Lucy so hard to find outside Minnesota?

Because it requires specific technique — hand-sealing, thin patties, griddle cooking — that’s not taught in most culinary schools. Many chefs don’t know how to make it correctly. It’s also not profitable to make it poorly — it’s a labor-intensive burger. Only passionate chefs replicate it authentically.

Can I make a Juicy Lucy at home?

Yes. Use two thin patties (1/4 inch thick), 1.5 oz of American cheese, salt, pepper, and a flat skillet. Seal the edges by pinching them tightly. Cook on medium-high for 4 minutes per side. Press gently. Let rest 1 minute before cutting. It’s harder than it looks — practice makes perfect.

What if I can’t find one in Long Beach?

Drive to Los Angeles. The Original Juicy Lucy in the city is at The Burger Joint in Silver Lake. Or consider a road trip to Minneapolis — it’s worth it. The experience of eating one in its birthplace is unforgettable.

Is the Juicy Lucy spicy?

No. It’s not spicy. The heat comes from the cooking process, not from seasoning. Any version with jalapeños, hot sauce, or spices is not authentic.

Conclusion

Finding a Minneapolis Juicy Lucy in Long Beach is not a matter of luck — it’s a matter of knowledge, observation, and persistence. It requires understanding the technique, decoding menu language, knowing where to look, and trusting your senses. This guide has equipped you with the tools to identify authenticity, avoid imposters, and locate the few restaurants that honor the tradition.

The Juicy Lucy is more than a burger. It’s a story — of working-class ingenuity, of regional pride, of a simple idea executed perfectly. When you finally bite into one in Long Beach, with cheese flowing like lava and the crust crackling under your teeth, you’re not just eating. You’re connecting with a piece of American culinary history.

Don’t settle for a cheeseburger with extra cheese. Don’t be fooled by buzzwords. Go deeper. Ask questions. Watch the cook. Taste with intention. And when you find it — savor it. Because the Juicy Lucy, in any city, is a rare and beautiful thing.