Here it is plated...
And the "modified" recipe...
Jucy Lucy
A classic burger in Minnesota is a Jucy Lucy (yup, that’s right… juicy is misspelled). A Jucy Lucy is a hamburger patty topped with grated cheddar cheese and then another burger patty and formed into a single burger. When cooked the cheese melts inside the burger creating a burst of flavor. Be careful, however, to let the burger rest for a few minutes before serving because the cheese filling will be very hot.
I’ve tweaked the classic rendition with a few different ingredients and added more cheese on top of the finished burger for another dimension of flavor.
This recipe will make four burgers.
1 1/2 pounds 80/ 20 ground chuck (you don’t want sirloin for this)
2 tablespoons Worcestershire sauce
Cajun spice
Smoked kosher salt
Smoked black pepper, freshly ground
Four slices cheddar cheese (not the stuff in plastic), grated
Four slices jalapeño jack cheese
Four hamburger buns (I like Miami rolls but any roll will work)
Sautéed onions and mushrooms (optional)
Iceberg lettuce (optional)
Sliced heirloom tomatoes (optional)
In a medium bowl, mix the hamburger with the Worcestershire sauce; season with Cajun spice, salt and pepper. Divide the mixture into three-ounce portions. Use a hamburger press or your hands to form each portion into a four-inch by 1/2-inch patty.
Season the burgers with more Cajun spice, if desired. Place four of the patties on a plastic-lined sheet pan and put a tablespoon or so of grated cheese in the center of each patty. Top with the other patties and pinch the edges closed. Refrigerate the assembled patties for at least one hour to allow the fat to congeal.
There are a few options when it comes to cooking Jucy Lucy… grill, pan-fry or smoke.
To pan-fry the burgers:
Pre-heat the oven to 350 degrees F.
Heat a large cast iron ridged skillet over medium-high heat and lightly coat the pan with cooking spray. Sear the burgers for three minutes on one side and flip over… cook for another two minutes. Prick the burger with a toothpick or paring knife to allow the steam from the melting cheese to escape.
Transfer the skillet to a pre-heated 350 degrees F. oven until cooked to the desired temperature (a rare burger will take about three minutes while a medium burger will need about five minutes in the oven).
To grill the burgers:
Set up your grill for two-zone cooking with one side high and the other medium. Preheat the grill and lightly oil the grates.
Place the burgers on the hot side of the grill and sear for three minutes per side and then move the burgers to the cooler side of the grill. Cook, covered, another two to three minutes for medium-rare; four minutes for medium; or six minutes for well-done.
Or if you only have a single-zone grill (such as a hibachi), light the coals and heat the grill to a high temperature. Oil the grates and put the burgers on. For medium-rare, grill the burgers over direct heat for three minutes, turn them over and grill for another four minutes; for medium burgers, grill for three minutes, turn over and grill for another five minutes.
Whichever method you use for cooking, here’s how to plate a Jucy Lucy…
Slice the buns in half and lightly coat with butter. Toast the burger buns. Place the sautéed mushrooms and onions on the bottom half of the bun and place the burger on top. Dress with lettuce and sliced tomato. Cover with the top of the bun and serve with your favorite condiments. (I like mayonnaise, barbecue sauce and green relish on mine.)
