JUICY LUCY BURGERS
EASY Juicy Lucy Burgers are great for a quick weeknight meal. Seasoned beef oozing with melted cheese, you will never want regular cheeseburgers again!
Provided by Deanna Hill
Categories Main Course Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Form the ground beef into 8 equal sized balls.
- Press each ball flat, to about ¼ of an inch thick.
- Fold each slice of cheese into fourths, you will end up with a little square.
- Place the squares of folded cheese onto 4 of the patties, then cover with the remaining 4 patties. Gently press the edges of the burger to seal the top and bottom layer, then gently form into rounds with your hands.
- Place a heavy non-stick skillet or cast iron pan over medium high heat. When the pan is hot place the patties in the pan and season the tops generously with salt and pepper. Leave the patties to cook for about 6 minutes, then flip.
- After you flip your patties, season again with salt and pepper. Cook for another 6 minutes.
- Remove from the heat and transfer to a plate. Allow the burgers to rest 5 minutes before serving.
- If you want your buns toasted, you can brush with butter and place them face down on a skillet, heating until edges are golden and crispy.
Nutrition Facts : Calories 430 kcal, Carbohydrate 22 g, Protein 44 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 126 mg, Sodium 678 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS
Steps:
- Preheat the oven to 400 degrees F.
- For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste. Transfer to one side of a rimmed baking sheet and set aside. Reserve the cast-iron pan.
- For the burgers: Place the buns cut-side up on the other side of the rimmed baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
- Divide the meat into 8 equal portions (about 3 ounces each). Shape each portion with your hands into a thin patty and place on another baking sheet. Places 2 slices of cheese each in the center of 4 of the patties. Place the remaining patties on top of the cheese. Pinch together the edges of both patties to seal. Sprinkle both sides of each burger with salt and pepper.
- Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
- Carefully add a splash of water and immediately cover tightly with a lid. Cook about 1 minute longer (the steam will ensure the cheese in the center melts completely).
- Place the burgers on the bottom buns and top with the ketchup, sliced pickles, caramelized onions and the top buns and serve immediately.
JUICY LUCY BURGER
This Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while the inside stays moist thanks to its molten core. There's debate over whether the burger originated at 5-8 Club or Matt's Bar; both have drawn locals and tourists alike since the 1950s. The Juicy Lucy method takes some practice - you'll need to make sure the edges of the stacked patties are properly sealed so that the melted cheese gushes out with every bite instead of making a mess in the skillet - but the results far outweigh the challenge. Because the ingredient list is short (an unassuming bun, a smattering of pickles and a pile of caramelized onions), you'll need to season with abandon. You may be tempted to use an expensive craft cheese, but sliced American cheese is the only way to go for tradition and meltability.
Provided by Alexa Weibel
Categories dinner, lunch, burgers, main course
Time 35m
Yield 4 burgers
Number Of Ingredients 9
Steps:
- In a small bowl, stir together 2 teaspoons salt and 1 1/2 teaspoons pepper. Divide the beef into four equal portions, then halve each of those portions. Gently roll each portion into a ball using the palm of your hand, then flatten each into a disk shape on a large cutting board, pressing with your fingers and palm until just over 4 inches wide and 1/4-inch thick. Repeat to form eight patties. Season both sides of each patty with the salt-and-pepper blend.
- Add one slice cheese to the center of one patty, folding any overhanging corners of the cheese inward. Using a spatula, lift another patty from the cutting board and place it on top of the cheese, pressing gently to connect both patties. Gently pinch the edges of the patties together to thoroughly seal, then use your fingers to round the edges by pressing and patting along the perimeter. Repeat with the remaining patties, forming three more burgers, and set aside.
- In a large (preferably 12-inch) cast-iron skillet, melt butter over medium heat. Add onion; sprinkle with sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, adding 2 tablespoons water about every 5 minutes to prevent burning, until tender and caramelized, about 20 minutes. Once the onions are caramelized, transfer them to a bowl. (If you have any bits left in the pan, wipe them out.)
- Add the oil to the skillet to lightly coat the bottom and heat over medium-high until scalding-hot, about 2 minutes. Add the burgers and cook until seared and dark brown on the outside, 3 to 5 minutes per side. (You'll want to let the burgers cook undisturbed as long as possible to develop a crisp sear and to prevent them from splitting. Their insides will cook through by the time the outsides form a proper sear. Resist the urge to cut them open, as the cheese will spurt out.) Transfer burgers to a clean cutting board to rest.
- Meanwhile, toast the buns: Scrape up and remove from the pan any cheese that may have leaked, leaving a thin layer of accumulated fat in the pan. Reduce the heat to medium. Working in batches, toast the buns cut-side down until warmed and toasted in spots, about 1 minute. Form sandwiches by layering pickles, patties, then caramelized onions on buns. Serve immediately.
JUICY LUCY BURGERS
A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!
Provided by Cooking Mama
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 23.4 g, Cholesterol 131 mg, Fat 37.5 g, Fiber 1.3 g, Protein 38.1 g, SaturatedFat 16.5 g, Sodium 1143.1 mg, Sugar 0.6 g
More about "minneapolis bar burgers aka juicy lucy burgers recipes"
JUICY LUCY BURGERS RECIPE (STUFFED WITH AMERICAN CHEESE)
From thekitchn.com
Cuisine United States, MidwestTotal Time 34 minsServings 4Calories 651 per serving
JUICY LUCY | TRADITIONAL BURGER FROM MINNEAPOLIS, UNITED …
From tasteatlas.com
JUICY LUCY AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
JUICY LUCY BURGERS - THE COOKIE ROOKIE®
From thecookierookie.com
MINNEAPOLIS JUICY LUCY | FN DISH - FOOD NETWORK
From foodnetwork.com
MINNEAPOLIS JUICY LUCY BURGERS RECIPE - RECIPELAND.COM
From recipeland.com
MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS | RECIPE | JUICY …
From pinterest.com
JUICY LUCY BURGER AKA JUCY LUCY | JUICY LUCY BURGER, RECIPES, LUCY …
From pinterest.com
MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS | RECIPE | JUICY …
From pinterest.com
MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS | RECIPE
From pinterest.com
MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS | RECIPE | JUICY LUCY …
From pinterest.com.au
JUICY LUCY HAMBURGER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
JUICY LUCY BURGER (A.K.A. JUCY LUCY) - GREATIST.COM
From greatist.com
JUICY LUCY BURGER RECIPE (CHEESE ON THE INSIDE!) - HOUSE OF NASH …
From houseofnasheats.com
MINNEAPOLIS BAR BURGERS AKA JUICY LUCY BURGERS | RECIPE | JUICY …
From pinterest.com
WHERE TO FIND THE BEST JUICY LUCY BURGERS IN MINNEAPOLIS
From minneapolis.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love