Juicy Lucy Pudding Recipes

MOLTEN CHEESE JUICY LUCY

Molten Cheese Juicy Lucy image

Two spots in Minneapolis claim to be the birthplace of the cheese-stuffed Juicy Lucy. The 5-8 Club says it came up with the idea in the 1950s, while nearby Matt's Bar & Grill says that in 1954, a customer requested the creation and exclaimed "That's one juicy Lucy!" after trying it. The rule for eating one is universal: Wait before taking a bite to avoid burning your mouth on molten cheese!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 molten cheese juicy lucies

Number Of Ingredients 6

Ingredients

1 1/2 pounds ground beef
Kosher salt and freshly ground pepper
4 slices American or cheddar cheese
1 tablespoon vegetable oil
4 hamburger buns
Ketchup, mayonnaise and/or dill pickle slices, for topping

Steps:

Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.

SPICY CHEDDAR JUICY LUCIES

Spicy Cheddar Juicy Lucies image

Provided by Molly Yeh

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds 80/20 ground beef
1 tablespoon sriracha, plus more if desired and for serving
Kosher salt and freshly ground black pepper
4 ounces sharp Cheddar, chopped into small pieces (or shredded)
Flavorless oil, such as canola or vegetable, for the grill
2 tablespoons unsalted butter, plus more for the buns
4 brioche or potato buns
1/2 yellow onion, finely diced
Mayonnaise, such as Kewpie, for serving
4 leaves butter or iceberg lettuce, for serving
4 thick slices tomato, for serving

Steps:

Combine the beef, 1 tablespoon sriracha (or more if you're feeling spicy), 1 teaspoon salt and a few good turns of pepper in a large bowl. Mix with your hands to combine, being careful not to overmix. Divide into 4 parts, roll into balls and create a large divot in the center of each. Fill each divot with an equal amount of cheese. Seal in the cheese and press into patties. Season with salt and pepper on both sides.
Lightly oil a cast-iron pan or grill and heat over medium-high heat. Grill the burgers to desired doneness, 4 to 5 minutes on each side. Lightly butter the buns. Grill the buns until golden brown, 1 to 2 minutes.
Meanwhile, heat a medium cast-iron pan over medium-high heat. Add the butter and melt. Add the onions and season with salt. Cook, stirring occasionally, until golden brown, 5 to 10 minutes.
To serve: I like this order: bun, large squiggle of mayo, lettuce, tomato, meat, smiley face of sriracha, onions, bun. Enjoy!

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