Olive Magazine
juicy burger

Juicy Lucy burger

Published: April 8, 2017 at 9:12 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 4

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.

Nutrition:
NutrientUnit
kcal612
fat32.3g
saturates12.7g
carbs41.7g
sugars3.8g
fibre2.5g
protein37.4g
salt2.53g
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Ingredients

  • 500g beef mince
  • Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic salt
  • 4 cheese slices
  • for frying oil
  • 1 little gem lettuce, shredded
  • 1 large tomato, sliced to serve
  • 4 burger buns, toasted
  • 1 small red onion, sliced
  • to serve sliced gherkin

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.

  • 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.

  • 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.

  • 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.

  • 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.

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