JUICY LUCY
Provided by Food Network Kitchen
Yield 1 burger
Number Of Ingredients 0
Steps:
- Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
"JUCY" LUCYS
Provided by Food Network Kitchen
Time 35m
Yield 6 burgers
Number Of Ingredients 7
Steps:
- Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties. Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.
- Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet.
- Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well.
- Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun. Wait a few minutes before biting into the burger-the cheese is hot!
THE VERY JUICY LUCY #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe was made up by my father and I. Puts a delicious new spin on burgers. Will need a small salad plates, a casserole pan, and Reynolds Wrap® Foil.
Provided by Mr. JPTyson
Categories Meat
Time 32m
Yield 4-6 Burgers, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon in a pan and put cooked strips on a plate and cover with a paper towel.
- Dice the red bell pepper into thumbnail sized chunks.
- Empty the 2lb ground beef into a large mixing bowl. Add 1tsp of salt and 1tsp of pepper. Add the diced red bell pepper. Mix.
- Make a fist sized ball out of the beef mix and put onto the small salad plate. Press another small salad plate on top of the beef and press down to get a patty.Remove carefully and set aside on a large cutting board. Repeat to get 8-12 patties depending on the size of the patties.
- Preheat your grill to high heat.
- On half of your patties put on 2-3 half pieces of bacon, one slice of american, one slice of monterrey jack cheese, and one spoonful(size depending on how much you want) of pepper relish.
- Place one of the "empty" patties on top of the filling and pinch the bottom and top patty together and seal the cheese, bacon, and relish inches.
- Preheat your oven to 425.
- Place your burgers on the grill for about a minute on each side depending on how much char you like then remove.
- Wrap each of the burgers in Reynolds Wrap® Foil and place in a large casserole dish. Place in the oven for about 10 minutes to finish cooking the beef and melt the cheese inside.
- Remove from the oven and serve.
Nutrition Facts : Calories 1167.6, Fat 97.1, SaturatedFat 37.8, Cholesterol 265.3, Sodium 1382.7, Carbohydrate 3.9, Fiber 0.6, Sugar 1.4, Protein 65.3
CHEF JOHN'S JUICY LUCY
This 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.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- 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 1 patty; cover with the 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.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 27 g, Cholesterol 133.9 mg, Fat 38.1 g, Fiber 2.2 g, Protein 39.6 g, SaturatedFat 16.9 g, Sodium 957.8 mg, Sugar 2.2 g
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