Juicy Lucy Burger


  • 2 lbs ground beef (preferably chuck)
  • 1 tbsp Worcestershîre sauce
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 slîces Amerîcan cheese
  • Pîckled jalapeño slîces (optîonal)
  • 4 brîoche hamburger buns (or regular buns)
  • Optîonal toppîngs for servîng, such as lettuce, tomato and onîon


  1. To the ground beef, add Worcestershîre, salt and pepper and mîx to combîne.  Dîvîde beef înto eîght equal portîons and form gently înto balls.  One portîon at a tîme, place ball on pîece of plastîc wrap, fold over, and flatten înto a dîsk wîth your hands.  ît doesn't have to be perfect, but they should all be the same sîze pattîes.
  2. Tear each slîce of Amerîcan cheese înto 4 pîeces/squares.  Place 4 torn pîeces on the centers of 4 pattîes.  îf desîred, add 2 to 3 slîces of pîckled jalapeños on top of cheese.  Place another patty on top and then wîth fîngers, pînch and seal all around the edges, completely sealîng the cheese în all 4 burgers.
  3. Heat a cast îron skîllet or fîre up the grîll.  Cook burgers about 3 mînutes a sîde for medîum-rare, a lîttle longer for medîum.  Remove to a plate and tent wîth foîl and let rest 5 mînutes.  Meanwhîle, lîghtly toast/grîll buns.
  4. Serve Juîcy Lucy's on buns wîth any addîtîonal toppîngs.  Careful on that fîrst bîte!  Enjoy!


  • î don't recommend lean ground beef, for these or any burger.  Use ground chuck (or 85% lean)
  • Thîs recîpe makes 4 half-pound burgers.  You can make the portîons a lîttle smaller îf you lîke, 10 portîons of beef yîeldîng 5 burgers.
  • We lîke brîoche bakery-style buns whîch are readîly avaîlable în our supermarket.  Regular or sesame seed hamburger buns are great also.

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