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This hamburger isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.
Ingredients
6 ounces ground beef
4 drops Worcestershire sauce, or to taste
3 pinches garlic powder
freshly ground black pepper, to taste
kosher salt, to taste
1 pinch cayenne pepper
1 slice Cheddar cheese
1 hamburger bun, split
1 slice tomato
1 leaf lettuce
Directions
Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto a patty; cover with other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
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Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
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I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.
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Biology is applied chemistry.
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- Tim's Homestead Journal - Purchase a copy of Building a Better World in Your Backyard - Purchase 6 Decks of Permaculture Cards -
- Purchase 12x Decks of Permaculture Cards - Purchase a copy of the SKIP Book - Purchase 12x copies of Building a Better World in your Backyard
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I do Celtic, fantasy, folk and shanty singing at Renaissance faires, fantasy festivals, pirate campouts, and other events in OR and WA, USA.
RionaTheSinger on youtube
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INGREDIENTS
Ground Beef: I like cooking with 80 percent lean, 20 percent fat. It makes for a juicy, but not greasy, burger. (With less fat, you're at high risk for dry meat.) While the pre-made patties are tempting and convenient, they can be over-packed, which can lead to dense burgers. It's easier and better to form your own.
Salt & Pepper: I’m only seasoning with salt and pepper, and waiting to season until right before it hits the grill. I find that the results are generally more tender, not as tough. My biggest piece of advice is to SEASON GENEROUSLY on both sides. Salt brings out flavor.
Butter: Brushing the patties with melted butter while they’re cooking not only creates a rich flavor but also keeps our burgers moist.
Cheese: If you're looking for a classic option, I think the creaminess and superior melt factor of American cheese can't be beat. But, as long as your cheese has the desired melting factor, the world is really your oyster. Cheddar, Monterey Jack, and smoked Gouda would all be delicious options depending on your toppings.
Burger Sauce: Ketchup and mustard are great, but I’ll never say no to a classic burger sauce. It’s so easy to make—all you need is mayonnaise, Dijon mustard, dill pickle juice, and sweet paprika.
Toppings & Assembly: The perfect burger for me has soft and fluffy hamburger buns (make them homemade if you’re feeling ambitious), tomato, lettuce, onion, and pickles. That being said, feel free to add your favorite, must-have burger toppings.
Set your burgers aside, and if you’re making the burger sauce, combine mayonnaise, mustard, pickle juice, and paprika in a bowl, then season with pepper. Spread the sauce on the bottom buns, and top with your burgers and chosen toppings (lettuce, tomato, onions, and pickles for me). Add another spread of the sauce on the top bun, then close the burgers and serve!
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.
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"The genius of American farm experts is very well demonstrated here: they can take a solution and divide it neatly into two problems." -Wendell Berry
| I agree. Here's the link: http://stoves2.com |
