"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Juicy Lucy Burger Recipe

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This recipe for Juicy Lucy Burger, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Walleen
Added: Thursday, November 1, 2007


1 1/2 pounds ground chuck (no leaner than 80%)
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (NOT cheddar)
4 buns
sliced onions
Your favorite condiments and toppings


Number Of Servings: 4
Preparation Time:

Place beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight even units. Shape each portion into a thin round patty that's slightly larger than the cheese slice. Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties. Tightly crimp the edges of the patties together to form a tight seal. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison. Preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill), and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed. Flip, and using toothpick, prick top of burger to allow for steam escape. Cook onions along side burgers. Allow burger to cook 3 to 4 minutes on this side. Remove patties from pan or grill. Bun those suckers, slap some condiments on, and dig in.




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