American Cookbook #11 – Patties

American-Cookbook2 Juicy Lucy Burgers

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

Shopping List:

  • 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

hamburger-pattiesTO MAKE:

  1. Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl.
  2. Mix well.
  3. Form 8, thin patties from the beef.
  4. Each patty should be slightly larger than a slice of cheese.
  5. Cut each slice of American cheese into 4 equal pieces; stack the pieces.
  6. Sandwich one stack of cheese between 2 ground beef patties.
  7. Tightly pinch edges together to tightly seal the cheese within the meat.
  8. Repeat with the remaining cheese and patties.
  9. Preheat a cast-iron or other heavy bottomed skillet over medium heat.
  10. Cook burgers until well browned, about 4 minutes.
  11. It is common for burgers to puff up due to steam from the melting cheese.
  12. Turn burgers and prick the top of each to allow steam to escape.
  13. Cook until browned on the outside and no longer pink on the inside, about 4 minutes.
  14. 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.

ENJOY !

Amount Per Serving Without the topping!
Calories: 593
Total Fat: 37.5g
Cholesterol: 131mg
Sodium: 1143mg
Total Carbohydrates: 23.4g
Dietary Fiber: 1.3g
Protein: 38.1g

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

3 thoughts on “American Cookbook #11 – Patties

  1. Note 2 suggests this really isn’t likely to work; I don’t know how a person “seals” ground beef. I think I’d rather eat one in Minnesota than make a mess in Indiana!

    1. Maybe ‘seal’ is not the right word in American English, it is in Dutch. I do hope people understand what they have to do. They had the same instruction also under #7. (Tightly pinch edges together to tightly seal the cheese within the meat.)

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