“Juicy Lucy Burgers”

Don’t you think it’s a perfect day for grilling? The weather is beautiful today in Chicago and my day off. That means I must fire up the grill. So may I suggest Juicy Lucy Burgers. If there were ever burgers you gotta have, it’s a burger filled with good old American cheese and the outside seared to create a crispy crust on the outside. Checkout a fun article on this famous burger.

Juicy Lucy Burgers

I have no doubt you will use this recipe all Summer long because this burger is a masterpiece. You will find them to be the juiciest and most flavorful burger ever. The reason for the juicy meat is you only flip the burger one time. Yes I said one time. The key is to let the burger sear until brown and crispy on one side then flip and repeat. Whatever you do, don’t smash with a spatula because keeping the juices in is key to mouth-watering flavor.

Juicy Lucy Burgers

Never had a Juicy Lucy? So simple to prepare and they can certainly be made ahead of time. I even freeze them so I have some on hand. Supposedly Minnesota is the birthplace of this fabulous burger  since the 1950’s but I encourage you to create your own like so many have done. The core of the burger is the melty cheese. Be careful with the first bite and have a napkin beside you. Get ready for cheesy goodness yet watch out for scalding cheese.

Juicy Lucy Burgers

Simple salt and pepper is all I use to season the burgers because a good quality meat tastes best this way. I don’t want anything covering up that flavor. I do toast my buns and prefer a Brioche bun. Juicy Lucy’s make great party burgers for a family fun night. My recipe makes 4 nice size burgers but you can determine size for yourself. Making thicker burgers means a longer cooking time so keep this in mind. Whatever you decide, you won’t go wrong. Just be sure the burgers are sealed completely because you don’t want to lose any of the cheese. Happy Grilling and enjoy!

Juicy Lucy Burgers

2 1/4 pounds ground chuck (80/20)

4 slices American cheese or more to taste

4 Brioche buns

Divide ground meat into 8 balls. Tear wax paper sheets large enough to flatten burgers with the palm of your hands.

Place a slice of American cheese on top of 4 burgers. Cover with other burgers and seal edges to ensure cheese will leak when fried.

Heat a cast iron or heavy skillet over medium-high heat. Place a burger in skillet and sear to get a crust on the meat, about 3 to 4 minutes. Do not touch. Flip burger to other side and cook an additional 3 to 4 minutes to sear. Continue with cooking the rest of burgers.

Toast buns and serve burgers with your favorite toppings.

Makes 4 large burgers.

Note: These burgers can be made on the grill. Be sure to get a good sear on both sides by cooking on high heat.