Rich’s Favorite Burger: The Juicy Lucy
When it comes to burgers, it's hard to beat the "Juicy Lucy". Check out this recipe and celebrate National Hamburger Day with this tasty treat!
If you love hamburgers....and cheese.....and you haven't tried the "Juicy Lucy" you better give it a shot! I love it when the juice and the cheese start to ooze out of the burger when you take a bite.
According to AllRecipes here's what you need to make your own Juicy Lucy!
1 1/2 lbs of ground beef (I like the 80/20 mix)
- 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 tightly seal the cheese within the meat. Repeat with the remaining cheese and patties. (it needs to be a TIGHT seal to avoid a cheesy eruption as the cheese melts, creates steam, and tries to find its way out.
- 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. You can also fire up a medium-hot bed of coals and cook these on your backyard grill.
Recipe Source: AllRecipes
You can, of course do your own thing with the basic game plan from above. I like to add my own special seasoings (Cuban, Montreal Steak Seasoning, a little ground red pepper to add some heat...yummmmm)
If you would like to see how it's done in action, check out the video below from "Tasted" and the Burger Lab on YouTube
Now you can add YOUR favorite burger recipe and get in to win a $25 Gift Card from The Idaho Beef Council and Big Juds!