Keaton Karlinsey (MS1)
If you are looking for something savory and delicious that isn’t exactly the best choice for your health, or if you are looking to spruce up a classic American dish, then you have come to the right place. The Juicy Lucy is a cheeseburger done Minneapolis-style: instead of putting cheese on top at the end of cooking, you stuff the patty with cheese before you cook it, resulting in a literal explosion of melty flavor in your mouth. Adapted from the Macheesmo food blog.
Even though it is tempting to use a fancier cheese, using a lower-quality cheese (like American) actually works best in this recipe. You want the cheese to melt completely and evenly while the patty is cooking, and I have found that American cheese works quite well for that purpose. Also, I highly recommend cooking these on a heavy skillet, such as cast iron, if you have one available.
Serves 3 burgers.
Ingredients
1 lb ground beef
3 slices American cheese (Stop and Shop has a white American that works really well)
1 egg
2 tbsp bread crumbs (optional, helps keep the patty together)
Salt and pepper to taste
Hamburger buns
Hamburger toppings and sides of your choosing
Directions
Fold each slice cheese in half, then fold it in half again, leaving it in a stack.
In a large mixing bowl, mix ground beef, egg, and bread crumbs if you are using them.
Separate the beef mixture into three evenly sized balls, then separate each ball roughly in half.
Flatten the smaller balls into patties, making one of each half slightly larger than its “pair”.
Add a stack of cheese to one half of each patty, then put the other patty half on top, trapping the cheese inside.
Carefully shape the patty, folding the edges of the larger half over the smaller half, “crimping” them closed so that the cheese doesn’t escape when you cook the patty.
Look over the patties and make sure that the patty is sealed tightly shut, especially around the edges.
Season each patty with salt and pepper to taste.
Heat a lightly greased skillet for a few minutes on medium to medium-high heat.
Once the skillet is hot, add the burgers, and leave them for 6-8 minutes. You may want to turn the heat down slightly after the first couple minutes after the patties have had time to get a light sear.
Carefully flip the patties, and cook the other side for an additional 6-8 minutes. If cheese starts to spill from inside the burger, you can try moving the patty to the side of the skillet where the side can help close it shut.
Check that the meat is cooked through, then serve with buns and your favorite sides and toppings.
Be careful, the cheese may be hot!
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