Juicy Lucy Burgers Recipe

 Simple Recipe

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

Juicy Lucy

First off, if you've been living under a rock and/or outside of Minneapolis, a Jucy Lucy is essential an inside-out cheeseburger. To be honest, I believe that the appeal lies more in the ability to surprise unsuspecting eaters-by with a liquid hot cheese burn rather than with any real culinary appeal. But, seeing as I like pretty much anything with a liquid center, I was game to work this one out.


The first time I heard about Juicy Lucy was when I watched one of the episode Man VS Food. 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 I thinks that those doesn't really matter as long as they served it the right way. Whichever version you prefer, these cheese-stuffed burgers ooze cheesy goodness with every bite—and now you can make your own at home, just like me. 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.

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 the meat and the cheese isn’t dangerously hot when you bite into the center.

If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy.


I saw many recipes online but I think this recipe suit my taste better.

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

  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.

 
  Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined.

 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.



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.


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.




Review
I've been making Juicy Lucies, and experimenting, for the last three years. I always make one stuffed with Cheddar / American cheese for myself.

However, I must differ on the size of the patty. I make two patties, each weighing 3 ounces, for a 6-ounce burger. That way I can cook it for 3 minutes a side on medium high (in a cast iron skillet) and still get a medium rare burger with melted cheese inside.

 
I've experimented stuffing other ingredients in the burger (bacon, roasted peppers, and even tried thousand island sauce once), but using nothing but cheese is the way to go. (yeah, it's THAT good!).




If you seen this recipe, you click the right place. At this page, you will see additional recipe which I particular loved too. You can compare it between the two recipe and let me know which one you like better. If you have a better recipe than, don't forget to share it to me. :)

Meat Balls

Start by dividing fresh ground beef into 2-ounce balls, two balls per finished burger. Place the ball between two sheets of plastic wrap on the table.

Flatten

Flatten the meat balls with the bottom of a stick skillet, pressing evenly and firmly.

Finished Patties

The finished patties should be about 5 to 6 inches wide, and 1/4 to 3/16ths of an inch thick.

Peel Off Plastic

Carefully remove the patty from the plastic wrap and set on a plate nearby. Repeat with the remaining patties.

Cheese-It

Place one slice of American cheese in the center of half of the patties. How you fit the cheese is up to you—it doesn't really matter, any way you slice it.

Pinch

Place the remaining patties over the cheese-covered ones and pinch all the way around the edges several times until the seal is not visible.

Flip and Repeat

Flip the patties with a thin metal spatula and pinch around the perimeter again, to ensure against blowout.

Shape

Press the sides of the patty in to form a circle about 4 1/2-inches wide and 1/2-inch thick.

Sear

Use a paper towel to apply a thin layer of oil to a heavy stainless steel or cast iron skillet and preheat it over medium-high heat until lightly smoking. Season your patty, add it to the skillet, and press down firmly with a spatula for 3-4 seconds to help contact between the patty and the skillet. Cook until well browned, about 2-3 minutes.

Flip

Flip the patty and continue to cook the second side until desired doneness is reached, about a minute for rare, two for medium rare, or three for medium. This is one case where I don't use a thermometer, as it would create an ooze-channel for the cheese.

Bun It

Place the burger in a toasted bun with condiments of your choice (I go commando with this one, though onions and pickles are the traditional combo).

Dig In

Eat, with plenty of napkins. When I bit into the first one, a shot of burger juice went flying across my entire kitchen. A good 12 feet.

Signing off
Kaito