The Juicy Lucy Burger
The Juicy Lucy Burger
A mouthwatering cheese-stuffed burger
This intensely savory creation is a classic cheeseburger turned inside out! While Wisconsin claims fame to this iconic cheese-filled burger, many restaurants around the country have crafted their own version of this particularly “juicy” dish. We’ve packed homemade patties with a blend of Jasper Hill’s beloved Alpha Tolman and Cabot Clothbound Cheddar for a sharp, nutty, and supremely melty center, and topped our burger off with a special sauce made with a blend of mayo, ketchup, and crunchy cornichons.
The Juicy Lucy Burger
A mouthwatering cheese-stuffed burger - Prep Time : 15 min
- Cook Time : 15 min
- Total Time : 30 min
- Makes 4 Burgers
Ingredients
- For the Special Sauce:
- ½ cup Mayonnaise
- 2 Tbsp. Ketchup
- 2 Tbsp. Onion, finely grated
- 1 Tbsp Trois Petits Cochons Cornichons, diced
- For the Burgers:
- 2 lbs. Ground chuck, 80/20 ratio
- ¼ lb. Jasper Hill Alpha Tolman, grated
- ¼ lb. Jasper Hill Cabot Clothbound Cheddar, grated
- 4 Hamburger buns
- 2 cups Iceberg lettuce, shredded
- 1 ea. McClure’s Garlic Dill Pickles, 32 oz.
Directions
- Dice the cornichons.
- Finely grate the white onion.
- Combine all ingredients and set aside.
- Cut sixteen pieces of wax paper at roughly 5” by 5”.
- Using a kitchen scale, divide meat into eight ¼ lb. balls. If not using a kitchen scale, divide the 2 lbs. of ground chuck by eyeballing eight portions of equal size-- a little larger than the size of a golf ball.
- Place a ball of ground beef between two pieces of wax paper and using a grill press or the bottom of a pan, smash to about a ⅓” thickness.
- Set aside and repeat with remaining balls of ground beef.
- Grate the Alpha Tolman and Cabot Clothbound Cheddar and toss together to mix.
- Take one disc of ground beef and remove the parchment on top. Take a small handful of cheese, about 2 tablespoons and place in a small mound on top of the ground beef.
- Take another disc of ground beef, remove the parchment and place on top of the cheese.
- Carefully seal the top and bottom ground beef discs around all sides to make a sort of large ground beef ravioli, pushing out all air and ensuring that there is no tear or opening in the ground beef for cheese to escape.
- Set aside and repeat with remaining discs of ground beef to make four sealed burgers.
- Prepare a charcoal grill with direct heat until the coals are glowing. Liberally oil the grates and place each burger on the grill.
- Close the lid and allow the burger to char for 3-5 minutes.
- Flip the burger and using a toothpick, poke a small hole in the top of the burger to relieve any pressure. Allow the other side to char for about 3 minutes.
- Remove from the heat and set aside to cool for a few minutes.
- Briefly toast the four buns, interior side-down on the grill. Remove from the heat.
- Build your burger by placing a handful of shredded Iceberg lettuce on the bottom half of the bun, followed by the burger.
- Spread a healthy spoonful of special sauce on the top half of the bun and place on the burger.
- Serve with McClure’s Garlic Dill Pickles and enjoy!
