The Very Juicy Lucy Rsc Recipes

JUICY LUCY

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

CHEF JOHN'S JUICY LUCY

Steps:

• Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
• Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
• Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

MY JUICY LUCY

Steps:

• Shape beef into 8 thin patties. Divide cheese among 4 patties; top with remaining patties and press edges firmly to seal. Sprinkle with salt and pepper. , Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160° and juices run clear, 6-8 minutes on each side. Serve on buns with toppings of your choice.

STUFFED CHEESEBURGER AKA "JUICY LUCY"

Steps:

• 1. Mix ground beef with salt, pepper, worcestershire, bread crumbs and steak seasoning.
• 2. Form a (thin-med) hamburger patty and place a slice of velveeta in the center, top with another patty. Seal the edges of the two paties together so they form one single burger with the velveeta sealed inside. Repeat until meat is used up.
• 3. Grill burgers and serve to your liking. Try not to flip more than twice.
• 4. Top with bacon and avocado or serve to your liking. Careful when you bite into them, the cheese is hot!

THE VERY JUICY LUCY #RSC

Steps:

• Fry the bacon in a pan and put cooked strips on a plate and cover with a paper towel.
• Dice the red bell pepper into thumbnail sized chunks.
• Empty the 2lb ground beef into a large mixing bowl. Add 1tsp of salt and 1tsp of pepper. Add the diced red bell pepper. Mix.
• Make a fist sized ball out of the beef mix and put onto the small salad plate. Press another small salad plate on top of the beef and press down to get a patty.Remove carefully and set aside on a large cutting board. Repeat to get 8-12 patties depending on the size of the patties.
• Preheat your grill to high heat.
• On half of your patties put on 2-3 half pieces of bacon, one slice of american, one slice of monterrey jack cheese, and one spoonful(size depending on how much you want) of pepper relish.
• Place one of the "empty" patties on top of the filling and pinch the bottom and top patty together and seal the cheese, bacon, and relish inches.
• Preheat your oven to 425.
• Place your burgers on the grill for about a minute on each side depending on how much char you like then remove.
• Wrap each of the burgers in Reynolds Wrap® Foil and place in a large casserole dish. Place in the oven for about 10 minutes to finish cooking the beef and melt the cheese inside.
• Remove from the oven and serve.