About a month ago Michael saw an episode of Food Wars on Travel Channel that featured the Juicy Lucy/Jucy Lucy burger, a Minneapolis creation with a devout following, and he knew instantly that he had to make it. I enjoy seeing him get over the moon about trying something new, and it was fun to watch him apply his engineering talents to building the perfect stuffed burger. He likes the mounded look of the Juicy Lucy/Jucy Lucy burger rather than a flat burger, so he piles the fillings high before sealing the edges.
I had the burgers all labeled and neatly arranged on the grill to keep track of the different fillings, then of course got them all out of order after transferring them to the platter. A few of the burgers spilled their cheesy guts onto the platter, making the the guessing game a little easier, but I recommend having some sort of labeling system if you are using a variety of fillings.
Grilling Safety Tips
With the official start of grilling season just around the corner, now is a good time to brush up on grill safety. Make sure your grill as at least 10 feet away from any structure and never use a grill in a garage, carport, under an awning, or anything else with a roof overhead. Don’t use kerosene or gasoline to light a charcoal fire because it can cause an explosion, and don’t spray lighter fluid on a charcoal fire as it can cause a dangerous flare up. Never leave a grill unattended, especially with children and pets around. And finally, always keep a fire extinguisher handy. Have fun and stay safe. (Safety tips from Underwriters Laboratories, but this post is not sponsored by them.)
STUFFED BURGERS (AKA JUICY LUCY/JUCY LUCY)
Makes 6 (1/3 pound) burgers.
2 platters, one covered with plastic wrap
cutting board (plastic wrap optional)
2 pounds (908 g) ground chuck, 80 to 85% lean
cheese slices (We like muenster, American, and Swiss.)
whole grain hamburger buns or whatever kind of bread you prefer (or gluten-free alternative)
1. Divide the ground chuck into 6 equal pieces, then divide each piece in half. Roll the 12 pieces into tight balls and press flat, until the patty is slightly larger than the bun. (Michael uses an 8 ounce sour cream container lid to measure the patties. He’s such an engineer.) Make sure the meat is compacted, because if the meat is too loose the fillings will seep out and make a mess on the grill. Trust me on this.
2. Cut each slice of cheese into square quarters and place the four quarters on a patty. Place another patty on top and press down around the edges, making a tight seal. Place the shaped patties on a platter and cover with some plastic wrap. Chill the burgers for about 30 minutes.
3. Preheat the grill. Sprinkle a bit of salt on each patty and place them on the grill and cook over high heat for 6 minutes. Flip the burgers and pierce the cooked sides with a sharp knife to let a little steam escape from the molten cheese. Cook another 4 to 6 minutes (or longer) depending on your doneness preference, then remove from the grill. Let the burgers rest and cool a few minutes, then serve with your favorite toppings.