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Recipe: Jucy Lucy Burger

Christopher Hopkins
March 18, 2016

 

Springtime is finally here.

The snow is a thing of the past—hopefully—the flowers are returning and we all can go back outside.

One of my favorite things to do now that it gets dark later and the weather is warmer is to take dinner outside. When the frost subsides, the grill becomes a staple in our dinners each night. Whether it be chicken, sausage, vegetables or burgers, grilling provides endless options for a delicious meal, all while enjoying the springtime weather.

One of my favorite foods—whether it’s homemade out back on the grill or at a restaurant—is a burger. There are endless options to crafting the perfect burger, be it bacon and cheese or crispy onions and barbecue sauce.

But to me, the best style of burger comes from Minnesota. The “Juicy Lucy” burger, as it is known as, has the cheese not on top of the patty, but instead has it on the inside. While it may not sound like a big change, it indeed is.

Juicy Lucy Burger

Directions:

  1. Cut each slice of cheese in half, then in half again to form four squares. Stack the pieces on top of each other to form four stacks; set aside.
  2. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire and pepper. Mix with your hands until just evenly combined.
  3. Divide the meat into eight equal portions and place on a work surface. Using your fingertips, press two portions of the meat into two rough 1/4-inch-thick patties that are each about one inch wider in diameter than the hamburger buns.
  4. Place one stack of cheese in the center of one patty. Top with the second patty and pinch the edges to form a tight seal. Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
  5. Repeat with the remaining portions of meat and cheese to form four patties. Refrigerate while you prepare the grill.
  6. Heat grill to medium high.
  7. Place the reserved patties on the grill, close the grill, and cook undisturbed until dark grill marks appear on the bottom, about 3 to 4 minutes. DO NOT press down on the patties.
  8. Flip the patties, close the grill and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more.
  9. Remove and let rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom and cover with a bun top. Serve immediately.
  10. Here is what you’ll need:
    • 4 slices American cheese (or any other cheese you prefer that melts well.)
    • 1-1/2 pounds ground chuck (15 to 20 percent fat content), chilled
    • 1 1/4 t. kosher salt
    • 1/2 t. garlic powder
    • 1/2 t. Worcestershire sauce
    • 1/4 t. freshly ground black pepper
    • 4 (4-inch) hamburger buns, split and toasted

Recipe Information:

Prep Time: 10 minutes
Servings: 4 burgers

Ingredients:

  • 4 slices American cheese (or any other cheese you prefer that melts well)
  • 1-1/2 lbs. ground chuck (15 to 20 percent fat content), chilled
  • 1-1/4 t. kosher salt
  • 1/2 t. Worcestershire sauce
  • 1/4 t. freshly ground black pepper
  • 4 (4-inch) hamburger buns, split and toasted

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