a99kitten’s Musings

I blog about a WHOLE LOT of stuff :)

Saw the Travel Channel’s show on the Jucy Lucy. Apparently, this burger is a Minnesota specialty. I guess several places there lay claim to inventing it but the place that seems like the original (Matt’s) started it due to a customer wanting cheese in between 2 patties and it was so yummy, the put up on their menu ASAP and misspelled juicy.)

I love cheeseburgers. LOVE them. I don’t eat them too often but aim to enjoy them fully when I do. So when I saw this show advertised I had to watch it. And after watching it, had to try making them. Watching the show, they simply use 2 pre-made burger patties and put a slice of American cheese (more melty than other cheeses) and kind squish the patties around the sides to seal them into 1 patty. And then season with salt and pepper and they cook on their fry/grill.  Seems simple.

The other restaurant that claims they invented it use thicker patties and 4 slices of cheese. That seemed a bit too much for me. I’m sure delicious but simply too much food.

Now you can find many variations of this recipe, also all claiming to be original, online. They have various spices, sauces, additions to the burger meat mixture. But I decided to keep it fairly simple for my first try.

I bought the lowest fat ground beef. And American cheese. The mixture I used was a combo of 2 recipes:

1.5 lbs ground beef (used the 96% lean to balance the heart attack factor!)
1 tbsp Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese

This is for 4 servings/burgers.

Combine ground beef, Worcestershire sauce, garlic salt and pepper in a large bowl. Mix well. Form 8 thin patties. Each about the size of a slice of of cheese.

Pre-skooshing

Cut each slice of cheese into 4 equal pieces and stack the pieces in the middle of a patty and put another patty on top. Tightly pinch edges together to tightly seal the cheese within the meat. I skooshed (I am totally TMing this word) them together. Do this to create 4 complete burgers/patties.

Post-skooshing

Preheat a cast-iron or other heavy-bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes(ish) on each side. Turn the burgers and prick the top of each to allow steam to escape – remember the cheese is HOT and melty inside.

If you bite into it and burn yourself – you will need to sue yourself…so remember, this could get pricey…

You need to cook these more medium to get the cheese fully melted and delicious. So no rare or medium rare burgers here. The melty delish cheese will make up for it :)

It’s cold, windy and cloudy today so I went partial-white trash dinner and paired these with tater tots but then fancified abit with a Blanc de Blancs from the Cupcake Vineyards. I saw the name of this place in some Wine newsletter and have been searching for it locally since pre-Christmas. I mean really? How perfect for me – Cupcake Vineyards? :)  Finally found it in a store a few weeks ago! It very delicious, especially for the price. And the bubly went very well with the burgers. As it does with anything :) http://www.cupcakevineyard.com/

If you like burgers like I do, I recommend trying these. Although I would probably use 2 pieces of cheese (per burger.) But I LOVE cheese :) And I used no other condiments. They aren’t difficult and they are delish. The funny thing is they remind me of a burger McDonald’s used to sell a loooong time ago. The Cheddar Melt. I LOVED those. Like LOVED them. It was a burger patty with melty Cheddar cheese (sauce?) on top. I was addicted. Probably a good thing they stopped selling them but now I have these….uh-oh :)

UPDATE: Made the 2 leftover burgers tonight and added another piece of cheese on top. HOLY HELL. This change made this burger my absolute favorite yumminess! Rule: Don’t skimp on the cheese. :)

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