Makes 4 servings
A favorite of Minnesotans! The famous Juicy Lucy! You must use American cheese on this to achieve the juiciness in the middle!
Prep: 15 minutes
Cook: 10 minutes
- 680 gr or 1½ pounds ground beef
- 15 ml or 1 tablespoon Worcestershire sauce
- 4 gr or ¾ teaspoon garlic salt
- 2 gr or 1 teaspoon black pepper
- 4 slices American cheese
- 4 hamburger buns, split
- 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.
- Cut each slice of American cheese into 4 equal pieces; stack the pieces.
- Sandwich one stack of cheese between 2 ground beef patties.
- Tightly pinch edges together to tightly seal the cheese within the meat.
- Repeat with the remaining cheese and patties.
- Preheat 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 hamburger buns.
Note 1: For the juiciest burgers, be sure your ground beef is at least 20% fat.
Note 2: Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a cheesy eruption as the cheese melts, it creates steam, and tries to find its way out.
Note 3: Don’t forget the toppings like, slaw, tomato, sautéed red onion rings or sautéed mushrooms. That way you make your own Juicy Lucy.
Amount Per Serving Without the topping!
Total Fat: 37.5g
Total Carbohydrates: 23.4g
Dietary Fiber: 1.3g
Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max ! Sorry !
PDF of this recipe: 20151001-AC-11-Juicy-Lucy-Burgers