Jucy Lucy Burgers

Happy 4th of July!  I hope all of you have plans for cookouts, barbecues, and trips to the beach, because I need to live vicariously through you, my friends, as we’re still in the midst of chaos, boxes, and stuff.  Lots & lots of stuff – how did we get so much stuff???  Moving is a drag, seriously, a really big drag.  Our actual moving date is July 19.  We’re leaving most of the furniture for “staging” purposes, but all of the clutter has to be gone.  Anyway, enough about me, on to the food….
Andrew began watching Man vs Food about 2 months ago, and since then, everytime we go to a restaurant, he gives us a challenge, “Mama, you have 15 minutes to eat your shrimp,” and so on.  He, of course, gives himself ample time to finish whatever he’s eating, so he always comes out as the winner…that’s my boy!  Anyway, on one of the shows, the host ate a Jucy Lucy, which is a hamburger with the cheese inside rather than on top.  For a solid week, the child asked me to make a Jucy Lucy.  I used my go to burger recipe from Cook’s Illustrated and added the American cheese, which is a must.  No cheddar, as it won’t give you the molten meltiness.  I’m a cheeseburger fan, and this burger is definitely cheesey delicious; I loved it.  Andrew wasn’t overly impressed, as the cheese was really hot, and so he waited until the cheese had cooled before he ate it, which meant the cheese had somewhat solidified in an unappetizing glob.  So, while I give this burger two thumbs up, it does come with a warning – be careful of the molten hot cheese!

Jucy Lucy Burgers
1 large slice high-quality white sandwich bread , crust removed and cut into 1/4-inch pieces (about 1/2 cup)
2 tablespoons whole milk
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 1/2 lb ground chuck
4 slices American cheese (I used Kraft Deli Deluxe American)
Mash bread and milk together in large bowl with a fork until paste-like; mix in salt and pepper.
Add the ground beef and using fork, mix together.
Divide meat into 8 equal portions.
Form a loose ball with each portion, then gently flatten into patties.
Fold each slice of each in half, then in half again so that you have a stack of 4 little squares of cheese.
Place a folded cheese stack on 4 the patties and cover cheese with remaining 4 patties.
Tightly crimp the edges of the patties together to form a tight seal; cover and chill in refrigerator while heating grill.
Heat grill to high and oil grate.
Cook over high heat for 5-6 minutes, flip and cook another 5 minutes.
Place burgers on hot, toasted buns and serve immediately.
Be careful – the cheese is molten-hot!


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