The Very Juicy Lucy Rsc Recipes

MOLTEN CHEESE JUICY LUCY

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.

THE VERY JUICY LUCY #RSC

Steps:

• Fry the bacon in a pan and put cooked strips on a plate and cover with a paper towel.
• Dice the red bell pepper into thumbnail sized chunks.
• Empty the 2lb ground beef into a large mixing bowl. Add 1tsp of salt and 1tsp of pepper. Add the diced red bell pepper. Mix.
• Make a fist sized ball out of the beef mix and put onto the small salad plate. Press another small salad plate on top of the beef and press down to get a patty.Remove carefully and set aside on a large cutting board. Repeat to get 8-12 patties depending on the size of the patties.
• Preheat your grill to high heat.
• On half of your patties put on 2-3 half pieces of bacon, one slice of american, one slice of monterrey jack cheese, and one spoonful(size depending on how much you want) of pepper relish.
• Place one of the "empty" patties on top of the filling and pinch the bottom and top patty together and seal the cheese, bacon, and relish inches.
• Preheat your oven to 425.
• Place your burgers on the grill for about a minute on each side depending on how much char you like then remove.
• Wrap each of the burgers in Reynolds Wrap® Foil and place in a large casserole dish. Place in the oven for about 10 minutes to finish cooking the beef and melt the cheese inside.
• Remove from the oven and serve.