Bacon Wrapped Juicy Lucy Recipes

BACON WRAPPED JUICY LUCY

Steps:

• Preheat grill to 300 degrees F.
• Place the ground beef in a large bowl and divide the beef into 8 equal portions (or 6 equal portions for larger Juicy Lucy burgers) and form each portion into a ¼-inch-thick patty, about 3½ inches in diameter.
• Season the patties on one side with salt (this side will be the inside of the Juicy Lucy.
• Fold the cheese slices in half and then in half again so that each slice is about 1½ inches square. Place a stack of cheese squares in the center of a patty and top with another patty, placing the season side of the patty on the cheese.
• Use your fingers to seal the patty around the cheese; be sure to seal the edges well or the cheese will melt out. Repeat with the remaining patties and cheese.
• Take a slice of bacon and wrap it around the top and sides of a patty. Wrap another slice of bacon around the patty, making an X on top with the first bacon slice. Secure the bacon with a toothpick. Repeat with the remaining patties and bacon.
• Place on the grill over indirect heat. Close the lid. Grill for 18 to 20 minutes, flipping after 10 minutes, until the bacon is cooked to your liking.
• After removing the burgers from the grill, let cool for a few minutes before consuming or the melted cheese will burn your mouth.
• Serve Bacon Wrapped Juicy Lucy burgers with Primal Kitchen ketchup, mustard and ranch for extra deliciousness!
• Store in an airtight container in the refrigerator for up to 4 days. To reheat, place on a rimmed baking sheet in a preheated 400°F oven for 3 minutes, or until heated through.

GIANT BACON-CHEDDAR JUICY LUCY BURGER

Steps:

• Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance.
• Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
• Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
• Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.