THE VERY JUICY LUCY #RSC

The Very Juicy Lucy #RSC image

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

Ingredients

2 lbs ground beef
hot pepper relish
4 -6 slices American cheese
4 -6 slices monterey jack cheese
1 lb bacon
1 red bell pepper
salt
pepper
Reynolds Wrap Foil

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