The Juicy Lucy
Form the patties. Start with the weight you want,
1/3 - 1/2 pound. I know, I know, they're big. That's
the point. Cut the amount in half, and form two
patties for each burger.
The Juicy Lucy is traditionally made with American
Cheese. I would suggest using a cheese that melts
really well. Cheddar and Pepper Jack will work
alright, and that's what I'm using here.
Season the two patties, inside and out, and place
them on top of each other. Pinch the ends together
around the outer edges. Next, prepare your toppings...
Fresh sliced tomato, sliced shallots, (red onion
is fine), and shredded lettuce will top my burger.
Sabrina said, "no onions", which is also good.
For best results, I would suggest grilling on a
gas grill and closing the lid in between flips. For
more dramatic grill marks, however, a hot cast
iron grill pan is perfect. Finishing the burgers in
a 350 degree oven will ensure a properly cooked
patty.
Let the burgers rest, covered loosely with foil,
for about 3-4 minutes. Get your bun on!! Top it
up with all the fixings, and there you have it...
The Juicy Lucy.
It's what's on the INSIDE that counts, baby!
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