Juicy Lucy Burger
Two bars in Minneapolis claim to have invented the Juicy Lucy, a burger that features cheese inside of the meat instead of on top, producing an explosive core of melty cheese when cooked. In fact, that molten center becomes so hot, you’ll want to wait a minute or so before taking your first bite. How can you improve on a burger like that? We think we’ve done it with our topping of caramelized onions. Be patient—they need to cook low and slow, but you’ll be rewarded with wonderfully sweet, deeply flavored onions. After placing the cheese between the uncooked beef patties, be sure to seal the edges well to prevent the cheese from oozing out as the burgers cook.
Note: The Williams Sonoma Test Kitchen chefs like to make these burgers on the stovetop. But if you’d prefer to cook these outside, heat a gas or charcoal grill to 400°F (200°C), brush the grill with oil and cook the burgers on the hot side of the grill as directed. The onions can also be cooked in a cast-iron fry pan on the cooler side of the grill.
Ingredients:
- 1 1/2 lb. (750 g) ground beef (at least 15% fat)
- Kosher salt and freshly ground pepper
- 4 slices sharp white cheddar cheese
- 1 Tbs. unsalted butter
- 1 Tbs. avocado, canola or vegetable oil, plus more as needed
- 2 yellow onions, cut into 1/4-inch (6-mm) rounds
- 4 tsp. balsamic vinegar
For serving:
- 4 soft hamburger buns, split
- Bread-and-butter pickles
Directions:
Divide the ground beef into 8 equal portions, about 3 oz. (90 g) each. Gently use the palm of your hands to loosely roll each portion into a ball. Place on a cutting board and flatten each ball into a patty about 4 inches (10 cm) wide and 1/4 inch (6 mm) thick. Season the patties on both sides with salt and pepper.
Place a slice of cheese on 1 patty, folding the overhanging corners of the cheese inward. Using a spatula, place another patty over the cheese, gently pressing and sealing the edges of the patties together. Then use your fingers to round the edges. Repeat with the remaining patties and cheese. Set aside.
In a large nonstick fry pan or a cast-iron skillet over medium heat, melt the butter with the oil. Add the onions and cook, stirring occasionally, until starting to soften, about 5 minutes. Season with salt and pepper, reduce the heat to medium-low and cook, stirring occasionally, until the onions are translucent, about 5 minutes. If they stick to the pan or brown too quickly, reduce the heat. Stir in the vinegar and cook, stirring occasionally, for 5 minutes. Add 2 Tbs. water and cook, stirring occasionally, until the onions are caramelized, 15 to 20 minutes more, adding 2 Tbs. additional water every 5 minutes as the onions cook. Transfer the onions to a bowl. Wipe out the pan.
Add a bit more oil to the pan, then wipe out the excess, leaving just a thin layer. Heat the pan over medium-high heat. When the pan is hot, working in batches as needed, add the patties and cook, turning once, 4 to 5 minutes per side for medium, or until done to your liking. Transfer the burgers to a baking sheet and cover loosely with aluminum foil.
Wipe out the excess oil from the pan, leaving just a thin layer, and set over medium heat. Working in batches as needed, place the buns, cut sides down, on the pan and toast until deep golden brown underneath, 1 to 2 minutes. Transfer the buns, toasted side up, to a baking sheet.
To assemble, top the bottom buns with the pickles, burgers and caramelized onions. Cover with the top buns and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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