MOLTEN Cheese-Stuffed Burgers aka The Juicy Lucy | Cooking The States (Minnesota)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is usually cheaper.

Cube the beef chuck into small pieces.

Grind the cubed beef chuck using a stand mixer with a meat grinder attachment, ensuring the grinder is ice cold.

Slice the mini dill pickles and prepare the caramelized onions.

Grate the pepper jack cheese and crumble the blue cheese by hand.

Divide a half pound of the ground beef into two equal balls by eye.

Make a dimple in the center of each ball and place cheese in the dimple.

Pinch the edges of the patties together to seal the cheese inside and shape them into thick patties.

Heat a heavy-bottomed cast iron skillet on high heat for five minutes until ripping hot.

Season both sides of the patties with salt and pepper before placing them in the hot skillet.

Place a piece of parchment paper on top of the burger and use a large spatula to smash the burger down to about an inch thick.

Weigh down the burger with a small pan or weights to ensure an even crust develops.

Do not touch the burgers once they are in the pan; let them cook for a couple of minutes on each side.

Remove the cooked patties to a paper towel-lined plate or metal rack to rest.

Steam the burger buns in a basket steamer or wrap them in a damp paper towel and microwave for about 30 seconds to soften them.

Spread mayonnaise edge to edge on the bottom bun.

Layer the sliced dill pickles and caramelized onions on the mayo-covered bun.

Place the cooked Juicy Lucy patty on top of the toppings, followed by the naked top bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens