Jucy Lucy From Minneapolis Recipe By Tasty

THE JUICY LUCY

Steps:

• 1) Split ground beef into three 6-ounce balls. Then split each of those balls in half to have 6 3-ounce balls. Smash each of those balls into flat patties.
• 2) Fold your cheese slices into quarters and stack each slice onto a 3-ounce patty. Cover it with another patty and seal it around the edges so the cheese is completely enclosed. Take your time to make sure the burgers are even and sealed well. Season each burger with salt and pepper and make a small indent in the center of each one.
• 3) To cook the burgers, add a small drizzle of olive oil to a cast iron skillet over medium heat. Add the burgers and cook for 5-6 minutes per side until they are cooked through. At the end of cooking, I recommend adding a drizzle of water and quickly covering the skillet with a lid or big bowl to steam the burgers quickly.
• Serve the juicy lucys immediately on toasted buns with condiments.

JUCY LUCY FROM MINNEAPOLIS RECIPE BY TASTY

Steps:

• Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat.
• While the bun is toasting, flatten each beef patty so that it's about ¼ inch (6 mm) thick.
• Place the cheese in the middle of one of the patties, then cover it with the other patty.
• Push the patties together and pinch the edges, assuring there are no holes for the cheese to seep through.
• Place meat on a griddle or pan over medium high heat. Cook 5-10 minutes per side or until cheesy juices start spilling out.
• Add pickles to the bottom half of the bun, followed by the onions. Then top it off with the cooked burger and top bun.
• Get your chompers ready! But be careful - the cheese is super hot inside!
• Enjoy!

JUICY LUCY BURGER

Steps:

• Preheat your grill. Start by preheating your grill to 400 degrees F with an indirect cooking zone. Charcoal grills will require two zone heat with coals on one side and none on the other. Propane grills will have one side of the burners set to high and the other side with the burners off. Pellet grills will just be preheated to 400 degrees F since they are already indirect grills.
• Prepare your juicy Lucy patties. Divide your ground beef into 12 equal portions. Press each portion into a patty that is slightly larger than the size of your buns. Turn up the edges of 6 of the patties to create a basin in the meat. Fill the 6 patties that have the edges turned up with a slice of American, mozzarella and sharp cheddar cheese. You may need to break your cheese slices into pieces to get them to fit in the basin. Top each cheese filled patty with a flat patty. Tightly seal the edges of the meat together so there are no holes or gaps.
• Season the juicy Lucy burgers. Sprinkle each patty with Beef Seasoning until lightly and evenly coated.
• Grill the burgers. Place your stuffed burgers on the indirect heat side of your grill (the side where the coals or the burners are off). Close the lid and cook your burgers for about 6 minutes. Open the lid and flip the burgers once. Close the lid and finish cooking the burgers until an internal thermometer reads 160 degrees F for well-done burgers. Remove the patties to your serving platter.
• Toast the buns. Place the buns on the direct heat side of the grill and cook for 30 seconds to 1 minute until toasted to your desired doneness.
• Assemble your juicy Lucy burgers. Top your buns with your favorite burger condiments and toppings and enjoy!