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Jucy Lucy Burgers

Jucy Lucy Burgers


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This is a recipe adaptation of the original Jucy Lucy served by Matt's Bar in Minneapolis, MN. The cheese is sealed in the middle of the burger so watch out for the molten surprise in the middle.MORE+LESS-

2

slices white sandwich bread torn into pieces

1 1/2

pounds ground beef (85% lean)

Hide Images

  • 1

    Mash bread, milk, garlic powder, salt and pepper in large bowl until smooth. Add ground beef and knead gently until combined.

  • 2

    Divide burger mixture into 4 equal amounts. Divide each in half so you have 8 equally sized chunks.

  • 3

    Form 8 burger patties. Fold cheese slices into quarters and place between 2 patties to form each burger. Be sure to completely seal the cheese between the burger patties or you will have a blow out.

  • 4

    Grill burgers over medium heat until cooked through, about 6 to 8 minutes per side. Remove from grill, cover with foil and wait 5 minutes before serving.

No nutrition information available for this recipe


Traeger Smoked Burgers – The Gourmet Juicy Lucy

Slowly but surely, I’m convincing my wife that everything really does taste better on the smoker. Her latest challenge, “burgers always turn out dry when you cook them on the smoker”. Enter the Juicy Lucy Recipe.

Now you and I know that statement isn’t true. Traeger Smoked Burgers are NOT dry! I just had to prove her wrong.

I decided we were going to make Blue Cheese Stuffed Burgers with my Juicy Lucy Recipe.

The result? The most delicious, melt in your mouth, tastebud explosion with every bite burger, I’ve ever had. Even better? My wife agreed.

These burgers truly will make you a star at the next family BBQ.

Looking for something different? Check out my bacon wrapped meatball.

Looking for something a little more simple? These Smoked Burgers hit the spot EVERY TIME.


Juicy Lucy Burger

A Midwestern icon, the Juicy Lucy Burger is perfect for your 4th of July cookout. Because nothing is more American than a cheese stuffed juicy hamburger!

As I sit at my desk, staring at the blank white screen filled with photos but no words, I start to realize that I should have eaten lunch before attempting to write this post.

The pictures are just too tempting and they remind me how insanely delicious this burger was last night. Thankfully, I still have the ingredients to make one or two more. I guess I should go make one then, right? So, if you’ll excuse me, I will be right back!

I’m back! All is good now. I’m fed, happy and ready to tell you all about this amazing burger. I did stop to watch Youtube videos and read the news, hence why it took me so long to come back.

Yes, I am aware that I’m easily distracted. And that that has been my biggest struggle now that I’m blogging full time.

In my defense, nobody told me that being a full time blogger was this hard. Somehow, in my mind, I pictured myself waking up every day at 6am, meditating, exercising, making/shooting 2-3 recipes a day while keeping an immaculate home, a healthy diet and being all done with the blog’s work by 6pm, when my husband gets home, so we could enjoy some time together. Ha! I wanna burst into hysterical laughter right now.

The struggle is real, my friends. The Juicy Lucy Burger you’re seeing on the blog today, was made, shot and eaten yesterday! So much for being on top of things… Oh well, living and learning, right? Hopefully, I will get more organized and will eventually become this Martha Stewart-like-woman that I’m so desperate to be! .

But you know what is great about this new life? For the first time in 5 years, I’m gonna have a holiday weekend! No more bartending weekends and holidays, which means enjoying myself and my family and possibly seeing some fireworks.

Oh yeah, I am finally going to be able to properly celebrate 4th of July! And it’s going to be legendary. Just like this Juicy Lucy Burger!

The signature burger of Minneapolis, the Juicy Lucy, is a cheeseburger with a twist: instead of the cheese being on top of the burger, it is sealed inside the patty!

As the burger cooks, the cheese melts, making the meat around the center of the patty very juicy. How can anyone resist this? I could eat this every single day for the rest of my life. (Of course I won’t, mom!!)

The trick here is to cook your burgers long enough for the cheese to melt. This is not a problem for me, since I like my burgers cooked medium, but if you’re a medium-rare or rare kinda gal (or guy), I’d say the Juicy Lucy is not for you!

As for the cheese, the Juicy Lucy Burger is originally made with American cheese. I know it’s 4th of July and all, but I simply can’t get behind American cheese, so I used extra sharp cheddar instead and it worked perfectly! In fact, any cheese that melts easily will do fine.

Make sure you let your burger rest for a few minutes before biting into it, as the molten cheese gets really hot and you might burn your tongue (or face). That might or might not have happened to me… ? *covers burnt mark on chin with hand*

Man, just look at that gooey mess of molten cheese. Doesn’t that make you feel all warm and fuzzy inside? . I seriously wanna hug whoever had the idea of stuffing cheese inside the patty.

Which leads me to this curious fact: There are two bars – Matt’s Bar and the 5-8 club – that claim to have invented this burger. The rivalry between them and their interpretations of this burger is longstanding, but has gained more exposure since receiving a mention in Time in 2008 and being feature on some food-related television shows.

I honestly have no opinion on the matter and, if I’m ever in Minneapolis, I’ll make sure to visit both places so I can be fair and give you a honest review!

In the mean time, I’m happy with my own homemade Juicy Lucy Burger, which I highly recommend you make.


PREP THE BURGERS

Ingredients used

Portion Impossible™ Burger to desired size (they should be at least 4 oz in order to stuff them with cheese). Fold cheese in half, then into quarters, and stack on top of each other in a small square. Divide the portioned meat in two. Flatten out one patty, stack the cheese in the center, and flatten the other patty on top. Press the sides together and secure the cheese into the middle of the patty. Place back into the refrigerator for at least 1 hour before cooking.


Juicy Lucy Recipe

The Cheese Trick

There are three tricks to making this burger work, in my opinion.

The first trick is to use cheap cheese. You don’t want something fancy. Even cheddar is too fancy and won’t get properly melted. You want American cheese or Velveeta slices. Something that melts into a river. That’s what you want.

You need these things.

The second trick is to make big burgers. 1/3 of a pound per burger is about the minimum that will work.

If you’re starting with a pound of beef, divide it into 6-ounce balls and then split each of those in half. Flatten them into patties and then stack your cheese on a half. You want to use a whole slice per burger. You might think you could fit more, but I found that this was the most I could fit without it erupting out while it was cooking.

Please don’t use expensive cheese.

Take your time covering the cheese with the other half of each burger. Really shape the patty well, working out any air that might be in there and also sealing it well around the edges. Then season each patty with salt and pepper and make a small indent in the center of each one.

Seasoned well!

Cooking the Lucy

Cooking a juicy lucy is a little tricky. You can absolutely use a grill, but let me make the case for the skillet or griddle. If you make even a small mistake in your burger prep, then your cheese melts, it will leak out all over the place. If you are cooking on a grill, it’ll just spill between the grates. If you’re using a skillet, the cheese will actually sear and close up on the burger.

Think of it like cauterizing a burger wound.

The third trick on nailing this burger is heat control. You want to keep these on about medium heat. If you get them too hot, they will sear on the outside but not cook all the way through. Too low and you won’t get a sear.

Control your heat here.

The burgers are nice and thick and they will need to cook for 5-6 minutes per side. Patience is a virtue. Don’t mess with them too much or you run the risk of breaking through to the cheese.

The Steam Trick

To finish the cooking process and really make the cheese molten melted, I recommend adding some water to your pan and slapping on a lid or bowl. This will steam the burger, finishing the cooking process and also completely melting the cheese. Just 45-60 seconds will do the trick.

The steam trick.

No need to top the burger with more cheese obviously so just serve it on a nicely toasted bun with your favorite toppings.

Perfecto!

Be sure to warn your guests before they bite in because the cheese is hot and could maybe burn you if you weren’t ready for it!


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This Minnesota-born burger – featuring hot, melted cheese in the middle of the patty – is surprisingly easy to make at home!

8 servings
Preparation time: 45 minutes

Ingredients
2 pounds fresh ground beef (80% or 85% lean)
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
Salt and pepper
4 ounces cheese per burger (suggestions: Tillamook Sharp Cheddar, American, smoked Swiss, blue cheese)
Buns, sliced and buttered
Vegetable oil (for grilling)
Toppings of your choice, such as ketchup, mustard, pickles, tomato slices, lettuce, mayonnaise, etc.

  1. In a large bowl combine ground beef, Worcestershire sauce, garlic powder, salt and pepper and mix the seasoning is evenly distributed.
  2. Divide ground beef into 16 equal pieces. Place between parchment paper or plastic wrap and flatten into patties that are about ¼ inch thick.
  3. Cut or break cheese into smaller pieces, then add about 4 ounces (1-2 slices) cheese on top of 8 of the burger patties.
  4. Top each burger with a second patty and pinch edges together to seal completely.
  5. Rub vegetable oil on grill and heat grill to high.
  6. Sear burgers over direct heat, 1-2 minutes per side. After flipping burgers, poke a small hole in top of each one to allow steam to escape.
  7. Continue cooking over indirect heat until cooked through, about 8-10 minutes, to an internal temperature of at least 160 F. Remove from grill and allow burgers to rest for at least 5 minutes.
  8. Meanwhile, toast buttered buns on grill.
  9. Place burgers on toasted buns, add toppings and serve.

Tip: You can also cook the burgers on the stovetop in a pan, ideally a cast iron skillet. Heat the pan to medium high, add 1-2 tablespoons of vegetable oil or butter and cook for 6-8 minutes per side.


Yield: Each recipe yields 2 burgers

Ingredients

For the Classic Juicy Lucy:

  • 1 lb ground beef
  • 4 slices American cheese
  • 2 tbsp Worcestershire sauce
  • 2 large burger buns
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup shredded iceberg lettuce
  • pickles

For the BBQ Juicy Lucy:

  • 1 lb ground beef
  • 4 slices smoked Gouda
  • 2 large burger buns
  • unsalted butter, room temperature
  • 1/2 cup bbq smoked beans

For the Cole Slaw:

  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup Big Rick's Jalapeño Honey Mustard
  • 1/4 cup sugar

Instructions

For the Classic Juicy Lucy:

Divide the ground beef into 4 portions. Smash the patties thin between two sheets of parchment paper. Fold the cheese into quarters and place in the center of a patty. Place another patty on top and press to seal the edges. Form the patty to even the shape, so the hump in the middle isn’t drastically larger than the sides. Rub a small amount of Worcestershire sauce on the burger patties. Season with Grinders Meat Rub.

Preheat your Yoder Smokers YS640 pellet grill to 425°F, set up with a Yoder Smokers Cast Iron Griddle on the left side of the grill.

Cook the burgers until a nice crust is formed (about 10 minutes), then flip and continue cooking until the internal temperature reaches 150ºF-155ºF. (Maverick PT-75 instant read thermometer)

Brush your burger buns with the room temperature butter. Toast on the griddle until just golden brown. To build the burger, place the lettuce on the bottom bun. Top with the burger patty, then pickles and mustard spread on the top bun.

For the BBQ Juicy Lucy:

Combine all the Cole Slaw ingredients in a mixing bowl and toss to coat. Store in the refrigerator at least 1 hour until ready to serve.

Divide the ground beef into 4 portions. Smash the patties thin between two sheets of parchment paper. Fold the cheese into quarters and place in the center of a patty. Put 1-2 tablespoons Smoke on Wheels Bootleg BBQ Sauce on top of the cheese. Place another patty on top and press to seal the edges. Form the patty to even the shape, so the hump in the middle isn’t drastically larger than the sides. Season with the burgers with Plowboys BBQ Bovine Bold.

Preheat your Yoder Smokers YS640 pellet grill to 425°F, set up with a Yoder Smokers Cast Iron Griddle on the left side of the grill.

Cook the burgers until a nice crust is formed (about 10 minutes), then flip and continue cooking until the internal temperature reaches 150°F-155°F. (Maverick PT-75 instant read thermometer)

Brush your burger buns with the room temperature butter. Toast on the griddle until just golden brown. To build the burger, place the slaw on the bottom bun. Top with the burger patty, then bbq smoked beans and the top bun.


Recipe Summary

  • 1 cup cooked black beans (from a 15-ounce can)
  • 1 pound lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • to taste coarse salt and freshly ground pepper
  • Recommended Crystal Farms Product Substitutions: Crystal Farms Jalapeño and Habanero Jack Cheese

Place beans in large bowl mash with a potato masher. Add beef, Worcestershire, chili powder, salt and pepper. Gently mix to combine.

Form 8 thin patties. Cut each slice of cheese into for equal squares stack the pieces. Sandwich one stack of cheese between 2 meat patties. Tightly pinch edges together to seal. Repeat with remaining patties and cheese.

Heat a cast-iron or stovetop grill skillet over medium heat. Cook burgers for about 8 minutes, turning once, until browned and no longer pink inside. Serve on onion rolls with favorite condiments.

Mix remaining black beans with some jarred tomato salsa to serve over burgers.


About the Jucy Lucy Burger:

Two bars in Minneapolis, Minnesota (Matt’s Bar and the 5-8 Club) claim to be the originators of the Jucy Lucy. It’s characterized as a burger that has the cheese cooked inside the burgers instead of on top. The cheese cooked inside the burgers results in a “juicier” burger. One story about how the burger got its name is that a customer in 1954 remarked “Oooh, that’s one juicy lucy!” after biting into it.


FORM A JUCY LUCY

To avoid a burger blowout, it’s essential to completely seal in the cheese. Don’t worry about overworking the meat-adding milk and bread to the ground beef ensures tender, juicy burgers every time.

1. Using half of each portion of meat, encase the cheese to form a mini burger patty.

2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.

3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty.


Watch the video: THE JUICY LUCY THE BEST STUFFED BURGER IN AMERICA?. SAM THE COOKING GUY