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Juicy Lucy

The Juicy Lucy is a famous burger that I’ve read about and seen on tv multiple times. It’s more of a method rather than a recipe, and every website’s recipe varies a little. But the technique is pretty much the same. Each burger patty is divided into two patties and pounded extra flat. Cheese is placed in the middle of one of the patties and a patty is formed. So it’s an inside out cheeseburger, and nothing beats biting into the cheesy, hot, delicious middle. There are a million different combinations I could think of using this concept, but here is my favorite interpretation! I found it on Joelen’s Culinary Adventures. Serious Eats has a article or two on the famous burger, which is a good read. I never poke a hole in the top and usually there are no issues with leakage. Unless I fail to seal the edges properly. Which happens, sometimes. I’ve also made an Italian version using an old recipe for an Italian burger and a blue cheese version. The blue cheese one was not my favorite though, the blue cheese was too strong and over-powering. I have to stick to the less aggressive gorgonzola from now on! I like to season my meat throughout as well as on the top and bottom of the burger to help add a good crust.

Jucy Lucy Burgers & World’s Easiest French Fries (Joelen’s Culinary Adventures)
recipe adapted from A Country Girls Livin’

Burger:
1 pound 80/20 ground beef
1 large egg
1/4 cup seasoned bread crumbs (you may need a little more)
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 inch thick slice of deli sharp cheddar cheese
Hamburger buns
preferred burger toppings

In a large bowl, combine the ground beef, egg, bread crumbs, Worcestershire, pepper, salt, onion powder, and garlic powder. Mix well using your hands to really combine all the ingredients. Shape the burger meat into 4 even patties and set aside.

Cut the thick slice of cheese into quarters.

Taking one formed burger patty, flatten slightly and place one quarter square of cheese in the center. Work the patty around the cheese to enclose. Make sure there are no gaps or the cheese will leak out while cooking. Shape it back into a patty and set aside; repeat with other burger patties.

Grill the burgers to your preference, trying not to handle the meat too often. No worries if the burgers start to leak with cheese… it happens! Continue grilling until the burger is cooked to your desired doneness.

Place burgers in buns and top with your preferred toppings.

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