Juicy Lucy Burger

Juicy Lucy Burger (a.k.a. Jucy Lucy) Recipe

Difficulty: Easy | Total Time: 45 mins | Makes: 4 burgers

 

Two bars in Minneapolis, Matt’s and the 5-8 Club, have competing claims to being the creator of the infamous Juicy Lucy burger (or Jucy Lucy, depending on whom you’re talking to). However CHOW.com’s Supertaster, James Norton, thinks the Blue Door Pub in St. Paul actually serves the Perfect Jucy Lucy—he explains why in this CHOW video. Whichever version you prefer, these cheese-stuffed burgers ooze cheesy goodness with every bite—and now you can make your own at home. Be sure to aim any cheese drips over your French Fries.
What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent.
While American cheese is standard in a Juicy Lucy, other cheeses that melt well, such as mild cheddar or pepper jack, can be substituted. You could even try making your own version of American cheese; Mark McClusky shows you how in this episode of CHOW’s My Go-To Dish video series.
Soft hamburger buns (skip brioche or crusty buns) work best with the simple flavors of these burgers.
Game plan: Make sure the burger patties rest after cooking so that the juices redistribute in... read more

INGREDIENTS

• 4 slices American cheese (about 3 ounces)
• 1 1/2 pounds ground chuck (15 to 20 percent fat content), chilled
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for oiling the grill
• 4 (4-inch) hamburger buns, split and toasted
• Sliced pickles, for serving

INSTRUCTIONS

1. Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 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 8 equal portions and place on a work surface. Using your fingertips, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of 1 of the patties. 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. Transfer to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total. Refrigerate while you prepare the grill.
4. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
5. Place the reserved patties on the grill, close the grill, and cook undisturbed (do not press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom, top with pickles, and cover with a bun top. Serve immediately.

Juicy Lucy Burgers

A Juicy Lucy is a cheeseburger that has the cheese inside the beef, rather than on top. They looked delicious! So we decided to assemble our version. One with the classic American Cheese filling, and another with Fontina, a delicious Italian cheese that melts so well. Because these burgers are supposed to cook farther (to medium or medium-well) than we prefer our burgers (medium-rare), we added spinach to the beef, to help keep it moist. They were delicious!
FoodMayhem Jucy Lucy Burgers
~makes 4 burgers
Ingredients

• 2 pounds Ground Beef (80% preferred), chilled
• 3 oz Frozen Spinach, frozen and crumbled
• 1 tbsp. Worcestershire Sauce
• 2 tsp. Garlic Powder
• 4 oz. Cheese (American or Fontina, or whatever you like), cut to roughly 1″ squares.
• Kosher Salt
• Ground Black Pepper

Instructions
1. Pre-heat grill to high.

2. Thoroughly combine beef, spinach, Worcestershire, salt and pepper. If the meat starts to warm up (from your hands) put it back in the fridge, you need to keep it chilled. Measure out 4 oz balls of beef mixture.

3. Roll into a ball then flatten into a thin patty on top of wax paper, about 1/4″ high and roughly 5″ in diameter. On half of the patties place 1 oz of cheese.

4. On to each cheese-topped patty, flip a second patty to cover the cheese. Pinch the edges together forming a swell in the middle. Re-cover with wax paper and refrigerate at least 10 minutes.

5. Grill chilled patties five minutes on first side, then flip, grill another two minutes. Serve on your favorite bun with sauteed onions.