Juicy Lucy Burger
Recipe from Midwest Living
Yield: 6 burgers
Prep Time: 35 mins
see savings1 cupsoft bread crumbs
see savings1/2 cupmilk or beef broth
see savings1egg, lightly beaten
see savings1/4 cupseasoned fine dry bread crumbs
see savings2 tablespoonsWorcestershire sauce
see savings1 teaspoonkosher salt or 1/2 teaspoon regular salt
see savings1/2 teaspoonfreshly ground black pepper
see savings2 pounds85% lean ground beef
see savings12 3/4 - 1 ounce sliceAmerican, Swiss and/or Colby cheese, cut into quarters
see savings6large hamburger buns
see savingsAssorted condiments, such as as ketchup, chopped pickled peppers, chopped or sliced tomatoes, and/or pickle relish
On each of 6 of the patties, arrange and slightly overlap 8 cheese quarters to within 1/2-inch of edge. Top each with the remaining 6 patties. Pinch edges of top and bottom patties together to form one large burger patty, sealing all holes. You will have a lump in top of the patty where the cheese lies inside. Chill patties, covered, in refrigerator for at least 1 hour.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place burgers on grill rack over the drip pan. Cover and grill for 14 minutes. Turn burgers with a wide spatula. Grill 10 to 12 minutes more or until done (an instant-read thermometer inserted into patties should register 160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place patties on grill rack and cover and grill as above.)
During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove burgers and buns. Let burgers stand for 2 to 3 minutes before eating (the cheese inside is extremely hot.)
Serve in buns with assorted condiments, such as ketchup, chopped pickled peppers, chopped or sliced tomatoes, and/or pickle relish.
Ingredients need to be evenly distributed, but is important to handle ground meat mixture as little as possible for a more tender, moist burger.
Avoid the temptation to press down on your burger patties to speed up the cooking process. That just releases all the good juiciness, leaving you with a burger that's dry.
Per Serving: cal. (kcal) 671, Fat, total (g) 40, chol. (mg) 180, sat. fat (g) 18, carb. (g) 31, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 485.9, vit. C (mg) 1.18, Thiamin (mg) 0.34, Riboflavin (mg) 0.66, Niacin (mg) 9.48, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 3.9, sodium (mg) 1475, Potassium (mg) 667, calcium (mg) 373.58, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet