Juicy Lucy Burger

The Juicy Lucy Burger!  I’m finally paying homage to our time in St. Paul, Minnesota and to this iconic burger that is popular in the Twin Cities.  I first had a Juicy Lucy at the Groveland Tap, just a block from our house. In fact, this is the only place I’ve had a Juicy Lucy.  I’ve been hooked ever since, and all these years later, I finally made them at home.
A Juicy Lucy is an inside-out cheeseburger.  The cheese is stuffed into the center of two ground beef patties and “sealed” in, then cooked on a griddle, in a cast iron skillet or thrown on the grill.  And the cheese of choice is good old American cheese.  Not the shiny individually wrapped slices, at least not for me, I get it sliced to order from the deli.  It’s better, trust me on this one.

Ingredients

• 2 lbs ground beef (preferably chuck)
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 slices American cheese
• Pickled jalapeño slices (optional)
• 4 brioche hamburger buns (or regular buns)
• Optional toppings for serving, such as lettuce, tomato and onion

Instructions

1. To the ground beef, add Worcestershire, salt and pepper and mix to combine.  Divide beef into eight equal portions and form gently into balls.  One portion at a time, place ball on piece of plastic wrap, fold over, and flatten into a disk with your hands.  It doesn't have to be perfect, but they should all be the same size patties.
2. Tear each slice of American cheese into 4 pieces/squares.  Place 4 torn pieces on the centers of 4 patties.  If desired, add 2 to 3 slices of pickled jalapeños on top of cheese.  Place another patty on top and then with fingers, pinch and seal all around the edges, completely sealing the cheese in all 4 burgers.
3. ..........................
4. ...................................

for full instruction please see : thehungrybluebird.com

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