Question: Matt's Bar in Minneapolis claims to have created what cheeseburger that has the cheese inside the meat patty?

Context articles: Matt's Bar
Hamburger
History of the hamburger in the United States
5-8 Club
Cultured meat
Pljeskavica
Cheeseburger
Patty melt
Steamed cheeseburger
Jucy Lucy

Matt's Bar is a restaurant in south Minneapolis, Minnesota.
 It is known as one of two businesses that created the Jucy Lucy.
A hamburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.
 The patty may be pan fried, barbecued, or flame broiled.
 Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles; condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce"; and are frequently placed on sesame seed buns.
 A hamburger topped with cheese is called a cheeseburger.
A hamburger (or burger) is a sandwich that consists of a cooked ground meat patty, usually beef, placed between halves of a sliced bun or between slices of bread or toast.
 Hamburgers are often served with various condiments, such as mustard, mayonnaise, and ketchup, and other options including lettuce, tomato, onion, pickles, and cheese.
The 5-8 Club Tavern & Grill is a restaurant in Minneapolis, Minnesota.
 Founded in 1928 as a speakeasy, the eatery is one of two Minneapolis establishments that claim to have invented the Juicy Lucy cheeseburger in the 1950s, the other being Matt's Bar.
 The 5-8 Club also serves its Saucy Sally burger and other dishes including fried cheese curds and onion straws.
 The restaurant, which has been featured on several Travel Channel TV series, has three additional locations in Minnesota.
Cultured meat, also called synthetic meat, cell-cultured meat, clean meat, vat meat, lab-grown meat and in vitro meat, is meat grown in cell culture instead of inside animals.
 It is a form of cellular agriculture.
 Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine.
 The first cultured beef burger patty, created by Dr. Mark Post at Maastricht University, was eaten at a demonstration for the press in London in August 2013.
 In part due to technical challenges associated with scaling and cost-reduction, cultured meat has not yet been commercialized.
 In addition, it has yet to be seen whether consumers will accept cultured meat as meat.
Pljeskavica (, ] ), a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia.
 It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with "lepinja" (flatbread, as a type of hamburger).
 Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria.
 Varieties include the "Leskovac Pljeskavica" ("Leskovačka pljeskavica") very spicy with onions, "Šar Pljeskavica" ("Šarska pljeskavica") stuffed with kačkavalj cheese, "Hajduk Pljeskavica" ("Hajdučka pljeskavica") of beef mixed with smoked pork meat, and "Vranje Pljeskavica" ("Vranjanska pljeskavica").
A cheeseburger is a hamburger topped with cheese.
 Traditionally, the slice of cheese is placed on top of the meat patty, but the burger can include many variations in structure, ingredients, and composition.
 The cheese is normally added to the cooking hamburger patty shortly before serving, which allows the cheese to melt.
 As with other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, or bacon.
A patty melt is a type of sandwich consisting of a hamburger patty, sometimes topped with caramelized onions, and American, Cheddar or Swiss cheese, between two slices of bread (traditionally rye, though sourdough is sometimes substituted in some regions including the southeastern U.S.).
 Patty melts are sometimes prepared using marbled rye bread.
 In some places, especially in the U.S., a patty melt can consist of only the hamburger patty, with cheese, on a single piece of toast/bun.
 The hamburger is then fried with butter on a frying pan so that the cheese melts thoroughly.
 It is unclear when the actual patty melt was invented, but records exist of them being served as early as the 1940s.
 They embellish on the traditional cheeseburger, and further take the burger back to its roots by being served on bread versus a bun.
A steamed cheeseburger, also referred to as a steamer, is a steamed cheeseburger sandwich served by restaurants in central Connecticut.
 It is believed to have been invented at a restaurant called "Jack's Lunch" in Middletown, Connecticut in the 1930s.
 What makes the steamed cheeseburger different from typical cheeseburgers is the way it is prepared.
 Instead of being fried in a pan or on a grill, it is steamed in a stainless-steel cabinet containing trays that hold either a hamburger patty or a piece of cheese.
 This method of cooking makes the fats in the meat melt away, resulting in a moist, juicy burger which is then put on a bun and covered with the melted cheese.
 Various customary toppings can then be added to the burger.
A Jucy Lucy ["sic"] or Juicy Lucy is a cheeseburger that has the cheese inside the meat patty instead of on top, resulting in a melted core of cheese within the patty.
 Two bars in Minneapolis claim to be the inventor of the burger, though other bars and restaurants have created their own interpretations on the style.