JUICY LUCYS (Minnesota, stuffed with American cheese, for four)

Two Minneapolis eateries claim to have invented the Juicy Lucy, the 5-8 Club and Matt’s Bar. The local consensus is that American cheese was first sealed then grilled between two seasoned beef patties at Matt’s Bar in 1954.

1-1/2 pounds ground chuck

1 tablespoon Worcestershire sauce

¾ teaspoon garlic salt

1 teaspoon black pepper

4 slices American cheese (such as Kraft)

4 soft hamburger buns, toasted lightly

1. Combine beef, Worcestershire sauce, garlic salt and pepper in a large bowl and mix well. Form eight thin patties, each slightly larger than a slice of cheese.

2. Cut each slice of cheese into four equal pieces and stack the pieces. Sandwich one stack of cheese between two ground beef patties and tightly pinch the edges together to tightly seal the cheese within the meat. Repeat with the remaining cheese stacks 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 the burgers to puff up due to steam from the melting cheese. Turn burgers and prick the tops of each to allow the steam to escape. Cook until browned on the outside and no longer pink inside, about 4 minutes. Serve on hamburger buns.

adapted from allrecipes.com

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