March in Texas means we can relax a little about the fate of our outdoor plants. It means that while the mornings might be chilly, by the time we get off work we can grab some sandals and soak up the last of the warm sun. It means grilling.
Granted, we could grill all year long, but there’s something about the first grill of the warm season. The other day I declared it burger time. I decided to mix it up a little and put the cheese inside the burger – what is known as a Juicy Lucy. The original name per Matt’s Bar in Minneapolis is Jucy Lucy, but I’ll let them hold on to the misspelling. At Matt’s you can choose from a variety of different cheeses, and they all come gushing out in a cheese geyser upon first bite.
I haven’t perfected that geyser yet, but any level of gooey cheese inside a perfectly cooked burger can be heaven.
There are multiple ways to stuff cheese into burgers, but I prefer to separate the meat into half-burger portions, flattened, and make a meat-cheese-meat sandwich. Creating a small divot in the center of each burger, filling with cheese, and then gently pressing the edges, helps ensure the burger stays together and the cheese doesn’t leak out all over. Dots of cheese escaping here and there is fine, but you don’t want to lose that stuff.
My husband and I grew up in the Midwest, so we absolutely love burgers. It’s not called the land of meat and potatoes for nothing. Now that we’re older though, we often forgo the French fries for healthier sides. Right now our favorite vegetable is roasted Brussels sprouts, which can’t possibly be any easier. All you have to do is halve them, toss with a bit of olive oil, shake on seasoning of choice, and cook for about 15 minutes in a 375-degree oven. I’m also a fan of having something crunchy with a juicy burger, and carrots are so sweet and delicious right now that I can’t help adding them to every meal.
Juicy Lucy Burgers
- 1 pound lean ground beef
- 1 cup shredded cheddar cheese
- 4 hamburger rolls of choice
- Preheat your grill or a griddle pan on the stove.
- Divide beef into eight equal parts, and flatten into round patties. Make a small dent in the center of each one.
- Pile some of the cheese in the center of four patties. Take the other four patties and place on top of each, and pat around edges to seal.
- Cook to desired temperature.
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