Juicy Lucy burger
- Janine Ratcliffe
Published: April 8, 2017 at 9:12 AM
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Makes 4
Easy
Total time: 30 mins
0 reviews
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The juicy Lucy was invented in Minneapolis when a chef decided to put the cheese inside, rather than on top of, a burger patty. You can use fancy cheese if you like but a true juicy Lucy uses classic burger cheese slices.
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Ingredients
Nutrition
-
500g beef mince
-
Worcestershire sauce
-
1 tsp Dijon mustard
-
1/2 tsp garlic salt
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4 cheese slices
-
for frying oil
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1 little gem lettuce
shredded
-
1 large tomato
sliced to serve
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4 burger buns
toasted
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1 small red onion
sliced
-
to serve sliced gherkin
Nutrition: per serving
- kcal612
- fat32.3g
- saturates12.7g
- carbs41.7g
- sugars3.8g
- fibre2.5g
- protein37.4g
- salt2.53g
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Method
-
step 1
Put the mince in a bowl and add a splash of Worcestershire sauce, the mustard, garlic salt and a good grind of pepper. Mix well with clean hands then divide into 4 balls.
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step 2
Take each ball, divide in two, then shape into thin patties. The easiest way to do this is to put the balls between clingfilm and use a pan to press into a flat patty. Make them bigger than your bun as they will shrink when you cook them.
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step 3
Cut a cheese slice into 4, then stack them in the middle of a patty. Put the other patty on top then pat down and pinch the edges so the cheese is completely enclosed. Repeat with the other burgers.
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step 4
Heat a large, non-stick frying pan. Oil and season the burgers then add to the pan and fry for 4 minutes each side.
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step 5
Put some lettuce and tomato on the base of each bun. Sit the burgers on top, then add onion and gherkins to finish.
Authors
Janine RatcliffeFood director
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