Wednesday, November 21, 2012

Juicy Lucy Burger (A.K.A. Juicy Lucy)

I had gotten extra ground beef and hamburger buns to I could have some to make the kids for lunches over the Thanksgiving holiday.  They ended up on the dinner menu.  I had the stuff on hand to make these and I didn't want to brave the stores on such a busy grocery day.  Were they good?  Yes, they were, even with out all the condiments we thought we would miss.  Were they great?   That is hard to say.  We all enjoyed them very much, but we have had some amazing burgers, and that makes it hard for a good burger to really wow us.  Even harder that they are competing with a memory which could be a bit more glorified than the actual event.  The meat should be cold to hold it's shape better, and follow procedure on the cheese.  It seemed wrong to stack them, but they turned out perfect because to it.  It is really hard to be unhappy with a sandwich oozing cheese!  They were only a little more work than shaping a regular burger, so don't let that put you off.

Juicy Lucy Burger (A.K.A. Juicy Lucy)

4 sl American cheese
1 1/2 lb ground chuck (cold)
1 1/4 t  kosher salt
1/2 t  garlic powder
1/2 t  Worcestershire sauce
1/4 t  freshly ground black pepper
Vegetable oil,for oiling the grill
4    (4-inch) hamburger buns split and toasted
Sliced pickles,for serving

Cut each slice of cheese in half, then in half again to form 4 squares.
Stack the pieces on top of each other to form 4 stacks; set aside.
Place the meat in a large bowl and add the salt, garlic powder,
Worcestershire, and pepper. Mix with your hands until just evenly
Divide the meat into 8 equal portions and place on a work surface.
Using your fingertips, press 2 portions of the meat into 2 rough 1/4-
inch- thick patties that are each about 1 inch wider in diameter than
the hamburger buns.  Place 1 stack of cheese in the center of 1 of the
patties.  Top with the second patty and pinch the edges to form a tight
seal.  Cup each patty with your hands to round out the edges, and press
on the top to flatten slightly into a single thick patty.  Transfer to
a plate. Repeat with the remaining portions of meat and cheese to form
4 patties in total. Refrigerate while you prepare the grill.
Heat a grill pan or outdoor grill to medium high (about 375F to 425F).
When the grill is ready, use tongs to rub the grate with several layers
of paper towels dipped in vegetable oil.
Place the reserved patties on the grill, close the grill, and cook
undisturbed (do not press down on the patties) until dark grill marks
appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the
patties, close the grill again, and cook until grill marks appear on
the second side and the patties are cooked through, about 3 to 4
minutes more. Remove to a clean plate and let rest in a warm place or
tent loosely with foil for 5 minutes. Place a patty on each bun bottom,
top with pickles, and cover with a bun top. Serve immediately.


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