Juicy Lucy Burger Basics
The birth of a burger!
A few years ago, I was watching a program on cable called, “Man vs. Food”. This guy, Adam Richman, went around to different parts of the country and had taken on different food challenges. He had to eat a specified amount of hot & spicy foods, humongous portions, or exotic foods in a limited time period to win the challenge. Sounds like the perfect job. He got paid to travel the country and eat free food.
At any rate, one week the show was originating in Minnesota, and my dream burger idea was born. On this show, he went to two restaurants that featured a unique cheeseburger with the silliest sounding name. It is known as “The Jucy Lucy.” What is unique about it is the cheese is on the inside of the burger. Man, what a concept. The gooey melted cheese sits inside the burger, oozing out with every bite. Now, that's what I'm talking about!
My mind start racing furiously. I couldn’t write things down fast enough. I love two things on my burgers, a must if you will...beautifully sweet and tender caramelized onions and a good slice of cheddar cheese. So, I have taken the Jucy Lucy idea, but made it even better. What I do is so popular with my family and I will tell you that you will love it too.
- 2 Pounds Ground Beef, 85% Lean
- 2 Teaspoons Kosher Salt, Can use Sea salt
- 1 Teaspoon Garlic Powder
- To Taste Black Pepper, Freshly Ground
- 2/3 Cup A-1 Sauce
- 1/4 Cup Worcester Sauce
- 1 Medium Size Sweet Onion, Thinly Sliced
- 2 Teaspoons Extra Virgin Olive Oilk
- 2 Tabelspoons Butter
- 2 Cups Sharp Cheddar Cheese, Grated
- 1/4 Cup Beef Broth, Can use Water.
- In a large glass bowl, mix together the ground beef and salt, pepper, garlic powder, A-1 and Worcester sauces.
- Gently form 8 patties of equal size(should be appx. 1/4 of the beef mix per patty). Place on platter, cover with saran wrap and refrigerate for at least 1 hour.
- Meanwhile, heat the olive oil and butter together in a skillet over medium heat and add the sliced onions. Stir onions to evenly coat and cook over medium heat. Every 5-10 minutes, check and stir onions until you get minimally a golden, brown color or to the darker colored stage, around 40 - 50 minutes.
- Turn heat to low, add no more than 1/4 cup water or beef broth and stir bottom of skillet while onions are still in to deglaze the browned, sticky glaze on bottom of skillet. Remove to platter to let cool at room temperature.
- Remove patties from the fridge. Using 4 patties as your "bottom" patties, slightly indent the center of the patty with the base of the palm of your hand. First, add equal portions of your caramelized onions to each patty. Top with equal portions of the shredded cheddar cheese. Then using remaining 4 patties, top each loaded bottom patty with plain patty and form an evenly shaped burger patty and make sure to seal the edges thoroughly by pressing the edge of the patty diameter tightly by pinching together with your fingers.
- Have your grill already lightly oiled and preheated. Place the 4 burgers over direct heat and cook for 5 minutes. Resist from smashing the top of the patties with your spatula. If necessary, move slightly to avoid flame flare-ups. Turn burgers over, set along sides of center of coals to finish cooking over indirect heat for 4-6 minutes more. Remove from grill onto serving plate and tightly cover with foil; let rest for 3 solid minutes. Serve on your choice of buns (we use Kaiser Rolls) and choice of condiments.
Making that burger ever so delicious!
Start out with 2 pounds of the ideal 85% lean ground beef. I add 2 tsp. of kosher salt, freshly ground black pepper to taste, 1 tbs. each of A-1 Sauce and Worcester Sauce, and a small amount of garlic powder.. I use very clean hands to mix together. I then form eight,1/4 # patties. Do not overdue shaping the patties. They need just a bit of TLC. I will use four as the base patties and four as the top patties. I put them in the fridge to chill and firm up a bit.
Meanwhile, in an olive oil/butter mix, I slowly caramelize some sweet onion. While I carefully cook the onions, I grate some sharp cheddar cheese on the second smallest setting. When the onions are perfectly caramelized, I take the onions out of the pan and onto a platter to cool. Spreading them out will get them to cool faster. When the time is right, I take the hamburger patties out of the fridge.
With the four base patties, I use the heel of my palm to create a small well in the patties I then add the onions first and them top with some of the cheddar cheese. I then take a top patty and place it on top of the onion and cheese filled base patty. I carefully form one large patty by sealing the edges of the hamburger together and giving them one final , yet gentle pat. I have now created a fabulous looking, 1/2 pound Burger Buster, filled with caramelized onion and sharp cheddar cheese.
Tempt your neighbors while you grill these scrumptious burgers.
The lightly oiled grill is already very hot and I place the four Burgers on the grill. . Do not lift and peek, do not squash the top down with your spatula, just let them cook for five minutes over direct heat. Then, turn them over and slide to more indirect heat for four to six minutes. Then take off the grill, put them on a large plate and cover with foil and let sit for three minutes. What you end up with is a thick, juicy and medium cooked burger that I also call the inside out burger. The condiments are usually tomato, ketchup, mustard, lettuce and a large size toasted bun.
This is the most mouth watering burger I have ever had. What I love about this burger is every bite is better than the one before it. That is because the fillings are more plentiful in the middle part of the hamburger. The fun part is making them, the best part is eating them. Am I silly for getting so enthused over ground meat ? Well, that is for me to know and you to find out.