The Jucy Lucy
It’s National Cheeseburger Day. My top five in no particular order: Dam Burger, Bartel’s, Pop’s Fifties, In and Out and The Habit. Here’s how you make a Minneapolis icon.
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The Jucy Lucy
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1 1/2-2 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon black pepper
4 slices Kraft American cheese
4 soft hamburger buns, split (I like onion rolls)
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1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.
3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.
4. If you like, top your burger with sauteed mushrooms and onions. Sliced pickles are a must. Be careful that the molten lava of cheese doesn’t burn you on that first bite.