Tonight’s Menu…The Juicy Lucy

Tuesday, March 29, 2011 @ 04:03 PM

Tonight for dinner I intend to make for my first time, The Juicy Lucy. Now for those of you that have never heard of a Juicy Lucy…it is a burger with some of the fixings on the inside. Technically an inside out cheeseburger.

The Juicy Lucy was supposedly invented in a pub south Minneapolis. 2 places claim fame to this delicious goodness. (Almost the same scenario happened in Buffalo, NY with who first invented the real Buffalo Wing). One place calling it a Jucy Lucy, while the other calls it the Juicy Lucy.

No matter who invented it, it has gained popularity in many places and has been expanded to stuffing other things inside than just cheese. A few places now have Blucy Lucy or Lucy Blucy, depending on where you are. That is a blue cheese inside out burger. There is a Cajun Lucy, with jalapenos & pepper jack cheese. There are many combinations that can be done here. You can even do a Cordon Bleu version by including ham and Swiss cheese inside your burger. The options are endless, and only as small or large as your imagination can handle.

First and foremost, get yourself some prime ground beef. A great burger is reflected in the meat that you use.

Make two meatballs for every patty that you plan to make.

Lay out some wax paper or cellophane and place each ball on a sheet. Place another piece of wax paper or cellophane on top. Flatten the ball. Place your fixings in the center. Place another flattened meat patty on top and crimp the edges well. Now fire up your Brinkmann grill and cook your burgers like you normally would. You want to allow for time to melt any cheese inside. Rare burgers are not preferable here.

Now hot cheese will gush out on the first bite. You may wish to let the burger set for a few minutes before indulging.

Have fun with it. Be creative. Get your imagination and taste buds flowing.

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