Jucy Lucy Burgers

By DreiFromBK

Ingredients

• 2 slices hearty white sandwich bread, torn into rough pieces
• 1/4 cup milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds 85 percent lean ground beef
• 1 slice deli American cheese (1/2-inch-thick), cut into quarters

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

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Minneapolis taverns are famous for serving a sandwich called the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy recipe seemed easy enough—simply seal a slice of American cheese between two beef patties and throw it on the grill. But our burgers, cooked to well-done to melt the cheese inside, were dry and tough. Or worse, the cheese melted through the meat, leaving an empty cavern where the cheese had been. We wanted to figure out how to keep the Lucy juicy and hold the cheese inside. To keep the cheesy center of our recipe in place, we created a double-sealed pocket by wrapping a chunk of cheese inside a small beef patty and then molding a second patty around the first. Grilling the burgers over medium heat fully cooked the burgers and melted the cheese inside. Adding a panade—a mixture of bread and milk mashed into a paste—to the ground beef kept the burgers moist and juicy.

Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.

Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.

Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

To avoid a burger blowout, it's essential to completely seal in the cheese. Don't worry about overworking the meat-adding milk and bread to the ground beef ensures tender, juicy burgers every time.