The Juicy Lucy
This burger was made famous in Minnesota, instead of a burger with a slice of cheese on top, it's a burger with ooey-gooey cheese melted in the middle core of the burger.
- One pound ground beef
- One pound pork sausage (where my burger is different, another layer of flavor)
- One Tablespoon Cookies Flavor Enhancer or if you want to keep it simple, salt and pepper
- American cheese slices
- ½ stick of butter
- Garlic powder to taste
- Hamburger buns
In a large bowl, season the ground beef with the Cookies Flavor Enhancer or the salt & pepper and hand mix until the seasoning is incorporated. Add the pork sausage, hand mix again until incorporated into the beef. Form into thin patties, larger than the cheese slices. Lay a formed patty on some plastic wrap, top with two slices of cheese, then top with another patty and pinch the sides to seal. When your grill is ready to receive, place the patties over the hot spot to get those great grill marks and a good sear. Keep the lid off and watch for any flare ups. Because that cheese is in the core of the burger, it's going to be tougher to know when to flip the burger. Carefully check the underside of a burger and if you've got some great grill marks, go ahead and flip the burgers over to the lower heat side of the grill and get ready to put the lid on. These burgers take a longer period of indirect cooking time to ensure they are done on the inside. Before ‘lidding‘, place the butter and garlic in a grill safe dish to melt down on the low heat side of the grill next to those great smelling burgers. Check after about ten minutes. Pull the burgers and let them rest. Apply the melted garlic butter to the hamburger buns and toast. Serve with your favorite burger toppings. The great thing about these burgers is playing with a variety of cheeses. Melted cheddar, swiss and or provolone are great too! Do combinations or specialty cheeses like pepperjack. Your choices are almost unlimited!