Juicy Lucy Hamburger recipe. Double stack cheeseburger with all the works.
Why travel all the way to Minneapolis to try the Juicy Lucy hamburger?
Unless you’re already in Minneapolis and a trip to the famous Matt’s Bar isn’t too much of a hassle.
But, if like me you’re not, the best way (that I found until now) is to have one of these magnificent burgers at home.
Use the best mince (ground) beef you can afford.
Use the cheese that you like as long as it melts, so halloumi or feta cheese isn’t recommended.
And use all the garnishes and sauces that you like most. It’s still a Juicy Lucy hamburger in the end.
- 4x125g beef hamburgers
- 50g cheese (any melting cheese)
- 8 rashers bacon
- pickle, tomato, mayo, ketchup, mushrooms
- hamburger bread or bread
So we have the hamburger meat, best ratio here is 80-20. So 80% meat, 20% fat.
Season well with salt and pepper and form 4 hamburger patties about 125g in weight. These are grown-up cheeseburgers so quite massive in size. Make a small thumb impression in the middle of the meat.
Put a piece (or a cut slice or two) of cheese in the middle and carefully, stick the two hamburger patties together.
Seal well around the edges or the cheese will melt out.
Grill until done on both sides, on a BBQ or a griddle pan, don’t be too rough with it so it stays together.
Fry bacon and mushrooms if you fancy them.
I fancied “the works”. Mayo and hot sauce, tomato and lettuce, pickle cucumbers and of course chips. Or, call them fries if you wish.
It’s easy, it’s fast, it’s tasty. It’s not diet. Or healthy. It’s a treat.
It’s the Juicy Lucy hamburger the way you want it, when you want it.