"A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!"
- Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well.Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
- Cut each slice of American cheese into 4 equal pieces; stack the pieces.Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
- Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.
- Cook’s Notes:
- For the juiciest burgers, be sure your ground beef is at least 20% fat.
- Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a cheesy eruption as the cheese melts, creates steam, and tries to find its way out.
- You can also fire up a medium-hot bed of coals and cook these on your backyard grill.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 593 calories;37.5 g fat;23.4 g carbohydrates;38.1 g protein;131 mg cholesterol;1143 mg sodium.Full nutrition
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