Pinky's Juicy Lucy Burger

Name: Pinky's Juicy Lucy Burger
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg ground beef; 1 kg ground venison; 2 each large eggs; 1/2 cup seasoned fine breadcrumbs; Emmenthal Cheese; Dry Salami; Prosciutto; Sundried Tomato in oil; Old Cheddar; Feta; Alfalfa Sprouts; Smoked salt pickled onions

Pinky @SayNoMore

Winnipeg, Manitoba

As part of a summer menu seminar, I researched Jalapeño Poppers. I found that most people wanted more than just appetizers. I then decided to jump on the Juicy Lucy Burger bandwagon, and here's my first few attempts. ALL GOOD!

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Ingredients

20 mins

4 servings

Burger Patties
1 kgground beef
1 kgground venison
2 eachlarge eggs
1/2 cupseasoned fine breadcrumbs
Burger Fillings/Toppongs - Mix-match
Emmenthal Cheese
Dry Salami
Prosciutto
Sundried Tomato in oil
Old Cheddar
Feta
Alfalfa Sprouts
Smoked salt pickled onions

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Steps

20 mins

1

Mix ground meat, seasoning, crumbs and eggs until an even consistency is reached.
2

Prepare patties using a burger press for filled patties
3

On half the patties, place desired filling(s) and top with cheese.
4

Place a second patty on top of the first. Press the edges together firmly. Chill thoroughly.
5

Preheat grill to HI.
6

Sear burgers for 3 minutes per side.
7

Reduce heat to BBQ and cook until desired doneness.
8

Remove from heat and stand 5 minutes before serving with all appropriate toppings. Fresh tomatoes, red onions, dill slices, bacon, grilled portabello slices, alfalfa sprouts, hummus, whatever you like goes!