GIANT BACON-CHEDDAR JUICY LUCY BURGER
Big enough to feed a crowd, this show-stopping, giant cheese-stuffed burger is seasoned inside and out for maximum flavor, then served with a tangy mustard sauce.
Provided by Roger Mooking
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance.
- Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
- Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
- Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
- Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
- Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.
STEAK HOUSE JUICY LUCY
An idea from some local restaurants and added a few ingredients to this delicious burger. The steak sauce and steak seasoning really makes this combination special.
Provided by jewer3303
Categories One Dish Meal
Time 15m
Yield 3 Burgers, 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Grill or Grill Pan to a medium heat.
- Place the beef into a large mixing bowl and then add onion, A.1. sauce, and all of the seasonings to the meat.
- Mix the ingredients together well.
- You will then want to slice the cheese into small slices. Then make six thin even patties and then form an indentation for the cheese in the middle of three of the patties.
- Add the cheese to the three indented patties and cover with the other three remaining patties, surrounding all of the cheese with meat and clamp the edges together, you will now have three large patties instead of six with cheese in the middle of them.
- Place the patties on the grill or grill pan and cook the first side for 5 minutes.
- Flip the burger over and grill for an additional 5 minutes, you may repeat these steps to each side for a more well done burger depending on your preferences.
- Place the burgers on a sesame bun and add your favorite condiments.
Nutrition Facts : Calories 516.3, Fat 29.2, SaturatedFat 12.3, Cholesterol 115, Sodium 490.9, Carbohydrate 24.8, Fiber 1.3, Sugar 3.4, Protein 36.2
JUICY LUCY
Provided by Food Network Kitchen
Yield 1 burger
Number Of Ingredients 0
Steps:
- Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
CHEF JOHN'S JUICY LUCY
This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
- Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
- Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 27 g, Cholesterol 133.9 mg, Fat 38.1 g, Fiber 2.2 g, Protein 39.6 g, SaturatedFat 16.9 g, Sodium 957.8 mg, Sugar 2.2 g
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