Juicy Lucy Burgers

I’m back and I’m ready to start cooking!

Sorry for my ridiculously long absence – some exciting stuff happened over the last 6 months – for starters, I got married and went on an amazingly long and necessary honeymoon to Southeast Asia. As you can imagine, my time was 100% consumed by wedding planning, honeymoon planning and of course, work. But here I am… back and ready to get this recipe train going again.

Tomorrow is the 4th of July, which means, you are all planning on BBQing, right? Right. Meet the mother of all hamburgers – THE JUICY LUCY. Meat dripping with fat, stuffed with cheese, grilled, topped with goodies and shoveled directly into your month. It’s that easy (and ever so delicious).

The Juicy Lucy is a legend. The birth of this monster cheeseburger is claimed by 2 separate joints on the same street in South Minneapolis. Whoever invented you Juciy Lucy – you taste good and that’s enough for me.

So sink your teeth into this burger, light a sparkler and try not to blow off any limbs this July 4th!

1  1/2 pounds ground beef
3/4 teaspoon salt
1 teaspoon black pepper
4 chunks melty cheese (such as pepper jack or swiss)
4 hamburger buns, split

Combine ground beef, salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than the chunk of cheese.

Sandwich one chunk 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, top with grilled onions and sauce!