Jucy Lucy Burger
(Big thanks to WasabiBratwurst for the perfect seasoning ratio)
For the Classic Cheddar Lucy...
1-1/2 lbs ground beef
1 t kosher salt
1/2 t black pepper
4 thick slices cheddar
For the Feta Lucy...
1-1/2 lbs ground beef
3/4 t salt
1/2 t black pepper
2 t dried oregano
1/2 t garlic granules
4 T feta
Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. Each recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball.
Flatten each ball into thin patties that are a little larger than the bun. Sandwich the cheese in the middle of the patty and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step.
Rub each side of the patty with a dab of vegetable oil to prevent it from sticking to the grill and barbecue the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes.
Put them on your hamburger bun with all the fixins you like. I enjoy burgers with minimal toppings, so I had my cheddar Lucy with mayo & avocado and the feta Lucy with sliced tomatoes. Delicious!
Thanks for the link love!
ReplyDeleteI just came across this recipe today that replaces the salt with fish sauce, it's supposed to hit the "umami" notes perfectly. Thinking of trying it out: www.whiteonricecouple.com/recipes/vietnamese-recipes-2/best-umami-hamburger-recipe