Juicy Lucy Burger Jucy Lucy Recipes

JUICY LUCY BURGERS

Steps:

• Form the ground beef into 8 equal sized balls.
• Press each ball flat, to about ¼ of an inch thick.
• Fold each slice of cheese into fourths, you will end up with a little square.
• Place the squares of folded cheese onto 4 of the patties, then cover with the remaining 4 patties. Gently press the edges of the burger to seal the top and bottom layer, then gently form into rounds with your hands.
• Place a heavy non-stick skillet or cast iron pan over medium high heat. When the pan is hot place the patties in the pan and season the tops generously with salt and pepper. Leave the patties to cook for about 6 minutes, then flip.
• After you flip your patties, season again with salt and pepper. Cook for another 6 minutes.
• Remove from the heat and transfer to a plate. Allow the burgers to rest 5 minutes before serving.
• If you want your buns toasted, you can brush with butter and place them face down on a skillet, heating until edges are golden and crispy.

JUICY LUCY BURGER

Steps:

• Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
• Divide the cheese and put on top of 4 of the patties. Top them with the remaining 4 patties, pinching the edges to form a tight seal.
• Preheat grill, a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on toasted hamburger buns.

GIANT BACON-CHEDDAR JUICY LUCY BURGER

Steps:

• Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance.
• Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
• Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
• Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.

JUICY LUCY

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

AMERICAN BURGER "JUICY LUCY" RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until evenly combined.
• Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
• Repeat with the remaining beef and cheese.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
• Assemble the burgers with the bun, bacon, tomato, and lettuce.
• Enjoy!

MY JUICY LUCY

Steps:

• Shape beef into 8 thin patties. Divide cheese among 4 patties; top with remaining patties and press edges firmly to seal. Sprinkle with salt and pepper. , Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160° and juices run clear, 6-8 minutes on each side. Serve on buns with toppings of your choice.

MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste. Transfer to one side of a rimmed baking sheet and set aside. Reserve the cast-iron pan.
• For the burgers: Place the buns cut-side up on the other side of the rimmed baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
• Divide the meat into 8 equal portions (about 3 ounces each). Shape each portion with your hands into a thin patty and place on another baking sheet. Places 2 slices of cheese each in the center of 4 of the patties. Place the remaining patties on top of the cheese. Pinch together the edges of both patties to seal. Sprinkle both sides of each burger with salt and pepper.
• Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Carefully add a splash of water and immediately cover tightly with a lid. Cook about 1 minute longer (the steam will ensure the cheese in the center melts completely).
• Place the burgers on the bottom buns and top with the ketchup, sliced pickles, caramelized onions and the top buns and serve immediately.

JUICY LUCY BURGER

Steps:

• In a small bowl, stir together 2 teaspoons salt and 1 1/2 teaspoons pepper. Divide the beef into four equal portions, then halve each of those portions. Gently roll each portion into a ball using the palm of your hand, then flatten each into a disk shape on a large cutting board, pressing with your fingers and palm until just over 4 inches wide and 1/4-inch thick. Repeat to form eight patties. Season both sides of each patty with the salt-and-pepper blend.
• Add one slice cheese to the center of one patty, folding any overhanging corners of the cheese inward. Using a spatula, lift another patty from the cutting board and place it on top of the cheese, pressing gently to connect both patties. Gently pinch the edges of the patties together to thoroughly seal, then use your fingers to round the edges by pressing and patting along the perimeter. Repeat with the remaining patties, forming three more burgers, and set aside.
• In a large (preferably 12-inch) cast-iron skillet, melt butter over medium heat. Add onion; sprinkle with sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, adding 2 tablespoons water about every 5 minutes to prevent burning, until tender and caramelized, about 20 minutes. Once the onions are caramelized, transfer them to a bowl. (If you have any bits left in the pan, wipe them out.)
• Add the oil to the skillet to lightly coat the bottom and heat over medium-high until scalding-hot, about 2 minutes. Add the burgers and cook until seared and dark brown on the outside, 3 to 5 minutes per side. (You'll want to let the burgers cook undisturbed as long as possible to develop a crisp sear and to prevent them from splitting. Their insides will cook through by the time the outsides form a proper sear. Resist the urge to cut them open, as the cheese will spurt out.) Transfer burgers to a clean cutting board to rest.
• Meanwhile, toast the buns: Scrape up and remove from the pan any cheese that may have leaked, leaving a thin layer of accumulated fat in the pan. Reduce the heat to medium. Working in batches, toast the buns cut-side down until warmed and toasted in spots, about 1 minute. Form sandwiches by layering pickles, patties, then caramelized onions on buns. Serve immediately.