Minnesota Mix-Cheese Juicy Lucy Burger
This version takes the 5-8 Club's thick-burger approach and combines the flawless melt of American cheese with the spicy kick of Pepper Jack to create a massive, bubbling molten core.
Ingredients
- 1.5 lbs ground beef (An 80/20 blend is essential for the right juiciness; grab this fresh from the Hall Road Kroger)
- 4 slices American cheese (folded into squares)
- 1/2 cup Pepper Jack cheese (shredded, making it easier to pack alongside the American slices)
- 1 tbsp Kosher salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp Worcestershire sauce
- 4 soft hamburger buns
- 2 tbsp butter (for toasting the buns)
- Toppings: A generous handful of your homemade water-bath canned pickle slices (keeping it perfectly free of onions and raw tomatoes).
Instructions
- Prep the Meat: Gently mix the ground beef with the Worcestershire sauce, taking care not to overwork it. Divide the beef into 8 equal portions and gently press them into wide, thin patties.
- Pack the Cheese: Place one folded square of American cheese and about 2 tablespoons of shredded Pepper Jack right in the center of four of the patties. Be sure to leave a solid 1/2-inch rim of bare meat around the outer edges.
- Crimp and Seal: Place the four empty patties on top of the cheese piles. Cup your hands around the edges and aggressively pinch the top and bottom patties together. Form a solid, tall seal all the way around so the cheese doesn't blow out during cooking.
- Season and Cook: Season the outside of the sealed patties heavily with the kosher salt and black pepper. Heat a cast-iron skillet or griddle over medium-high heat. Cook the burgers for 4 to 5 minutes per side. Crucial: Do not press down on them with a spatula!
- Rest and Serve: Butter the cut sides of the buns and toast them until golden. Remove the burgers from the heat and let them rest for at least 3 to 4 minutes so the liquid cheese center can cool slightly and won't burn your mouth. Serve on the toasted buns with the pickles.