This was the first time I used grilled onion inside the burger and it was divine. I can’t wait to give this a try! You have to make sure there are no holes in the burger after you’ve stuffed it, or you’ll have a cheese leak. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan. For me, a medium well is perfect. On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Normally cheddar cheese isn’t all that ultra melty, but just look at how deliciously gooey it got in this stuffed burger! Thanks for the recipe. Add bbq sauce and bacon to the bottom bun, top with burger, top with additional caramelized onions and a drizzle of more bbq sauce. Every stove will be different, so it may take some experimenting to get it perfect for you. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun. Repeat with remaining patties. Who doesn't love free stuff? These I have to try asap! For a video instruction on shaping the patties, here are two links that are helpful. Double check burger to make sure there are no holes, then season well with salt and pepper. And since spring is early we warmed up the Traeger and smoked those juicy Lucy burgers. Now that we’re heading into Summer, I hope you’re ready for some seriously awesome cookouts and summer bbq’s. I’ve tried a lot of cheeses over the years, and Tillamook’s is hands down the best! The Juicy Lucy originated in Minneapolis, Minnesota, but over the years many Midwestern bars and restaurants have created their own adaptations. It all depends on how “done” you like your hamburgers. Increase heat under the same skillet to MED heat. Oh this is a fun one… and the answer is just about anything! Required fields are marked *. Add sliced onion and cook 8-10 minutes, or until golden brown. These are seriously the best burgers ever! The name of your “local” burger really caught my eye! I love how the cheese just oozes out of the inside! To a large skillet, add bacon strips and heat over MED-LOW heat. Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool. To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. If you like your burger cooked more on the medium-rare side, make sure to use room temperature shredded cheese, as it will melt faster. Grill burgers until desired doneness. In the Pac NW we call those stuffed burgers and Tillamook cheese is a MUST! Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. In the same skillet, add a drizzle of olive oil and the butter and heat over MED heat. Form the balls into hamburger patties, about 1/4-inch thick. So good! Find me on Pinterest for more great recipes! Even if that happens, don’t worry, they’re still totally edible and delicious, you may just have a little extra clean up to do afterwards. Grill burgers until desired doneness. Looks like a new favorite for weeknights! This burger looks insanely delish! No one is perfect . My husband is a hunter, so we used venison instead of beef. Place the drained pimientos in a blender or food processor and puree until smooth. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! Divide the beef into 8 equal portions and shape into balls. Whatever kind you’d like! Add sliced onion and cook 8-10 minutes, or until … Shape into a thick burger patty. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Leave a border around the patty. Add the pancetta and cook for 5 mins more, then add the garlic and … Caramelized onion is the best. I love a great buttery sharp cheddar cheese, and that’s why I always reach for Tillamook Sharp Cheddar. As always, all opinions here are my own. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. https://www.chowhound.com/recipes/juicy-lucy-burger-aka-jucy-lucy-29721. Top with the top bun and enjoy! Increase heat under the same skillet to MED heat. I love how the naturally aged cheddar really takes this stuffed burger to a whole new level. I love a burger! I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! Oh my, you guys, I’m SO excited to be sharing this recipe here with you guys. Form the balls into hamburger patties, about 1/4-inch thick. Use a wide spatula and carefully flip burger to the other side and cook another 5 minutes or so, until golden brown. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun. Outside of the Midwest, it may just be referred to as a stuffed cheeseburger, or maybe you’ve never even heard of such a thing. Messy burgers are the best! Remove onions to a plate, and turn off heat. I believe that gourmet meals should be something we can ALL enjoy. That is one fantastic looking burger! If only I could make this burger look as delicious you did, I would make it everyday! {I like you already.} For a nicely cooked medium well burger, on my stovetop, about 7-8 minutes on one side, then another 5 on the other is perfect. Instead of the cheese being melted over the top of the burger, it’s stuffed inside, creating a gooey core of melted cheese. These are some great options: It’s not terribly difficult, but it may take a little practice to get the burger construction down pat. All rights reserved. It’s basically an inside out cheeseburger. Read on for all the details! I loved it when my mom used to make it and it’s about time I try it for myself! Here in the Midwest, we love our cookout season, and I promise if you make this ultimate juicy Lucy stuffed burger, you’ll be the absolute star of the cookout!! © 2020 Discovery or its subsidiaries and affiliates. You have the most amazing burger recipes, and yes this is my next must make burger. Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties. Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Kitchen mishaps happen to everyone, trust me! Looks soooooo good! Press a cube of desired cheese into the center of each ball and cover completely with meat. Making these ASAP!
2020 cheese stuffed burgers