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Cheesy 'Juicy Lucy' Burger

Ingredients:

  • 1 1/2 pounds Certified Angus Beef ® ground beef (80/20 blend ideal)
  • 6 slices American cheese
  • 3 cloves fresh garlic, finely chopped (or substitute 1 teaspoon garlic powder)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Canola cooking spray
  • 4 buns
  • Grill pan or cast iron pan (optional)

Instructions:

  1. Cut each cheese slice evenly into 4 squares; arrange in 4 stacks with 6 slices each.
  2. In a large mixing bowl combine ground beef, garlic, Worcestershire, salt and pepper; mix by hand.
  3. Form beef mixture into 8 thin patties on a large sheet pan. With your thumb, press an indented well in the center of 4 patties and put the portioned cheese in the wells. Encase the cheese with the remaining 4 patties, hand forming your burger to a uniform shape with sealed edges. Refrigerate at least 30 minutes before grilling.
  4. Spray burgers with a light coat of cooking spray. Grill or pan sear over high heat 3 minutes per side. Transfer to cool side of grill or 375°F oven to finish cooking to an internal doneness of 160°F (5 to 8 minutes). Remove from grill and rest at least 3 minutes for cheese to set.
  5. .........................


for full instruction please see : www.certifiedangusbeef.com

Juicy Lucy Burger

The Juicy Lucy Burger!  I’m finally paying homage to our time in St. Paul, Minnesota and to this iconic burger that is popular in the Twin Cities.  I first had a Juicy Lucy at the Groveland Tap, just a block from our house. In fact, this is the only place I’ve had a Juicy Lucy.  I’ve been hooked ever since, and all these years later, I finally made them at home.

A Juicy Lucy is an inside-out cheeseburger.  The cheese is stuffed into the center of two ground beef patties and “sealed” in, then cooked on a griddle, in a cast iron skillet or thrown on the grill.  And the cheese of choice is good old American cheese.  Not the shiny individually wrapped slices, at least not for me, I get it sliced to order from the deli.  It’s better, trust me on this one.

Juicy Lucy Burger

You know what else is good in a Juicy Lucy?  Jalapeño peppers.  That’s the bomb for me, but easily left out of those that can’t take a little heat ~ no worries.  That is it, just cheese and maybe jalapeños.  Start with this classic version and experiment with fillings, if you must.

Here’s what you’ll get with a good burger like this ~ a warning.  The center is hot molten cheese, gloriously mixed with beef juices, and when you bite into it, well, be careful!  And know there is a good possibility of hot cheesy juices flying across the room, as well.  Seriously, it can happen.  Miss you, St. Paul.

Best, Kelly


Ingredients

  • 2 lbs ground beef (preferably chuck)
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 slices American cheese
  • Pickled jalapeño slices (optional)
  • 4 brioche hamburger buns (or regular buns)
  • Optional toppings for serving, such as lettuce, tomato and onion

Instructions

  1. To the ground beef, add Worcestershire, salt and pepper and mix to combine.  Divide beef into eight equal portions and form gently into balls.  One portion at a time, place ball on piece of plastic wrap, fold over, and flatten into a disk with your hands.  It doesn't have to be perfect, but they should all be the same size patties.
  2. ..........................


for full instruction please see : thehungrybluebird.com
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