Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

"The Jucy Lucy." A fantastic hamburger created in Minneapolis at Matt's over 60 years ago.

Upon presentation - she ain't much for pretty. But, man is this burger flavorful, super juicy and seriously delicious!

Picture this. A piping hot, extra juicy, molten cheese filled garlic beef patty - seated upon extra firm, fresh chilled vegetables. All neatly bedded within soft, yet toasted fluffy buttery garlic buns! Maybe even some grilled onions and mustard and losing the fresh veggies altogether? 🙄 Ahhh! So many possibilities!

Serve burgers with side dishes of your choosing. Also, feel free to employ other low melt cheeses. Believe it or not, Velveeta Cheese is a fantastic option. Yup, my name is Michael and I'm a Liquid Gold Digger!

We typically grill these burgers but winds were too strong today. Anyway, this dish was brought to you by my youngest culinary students. Once again, excellent work kiddos!

Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers

Share its first Cooksnap!
MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

"The Jucy Lucy." A fantastic hamburger created in Minneapolis at Matt's over 60 years ago.

Upon presentation - she ain't much for pretty. But, man is this burger flavorful, super juicy and seriously delicious!

Picture this. A piping hot, extra juicy, molten cheese filled garlic beef patty - seated upon extra firm, fresh chilled vegetables. All neatly bedded within soft, yet toasted fluffy buttery garlic buns! Maybe even some grilled onions and mustard and losing the fresh veggies altogether? 🙄 Ahhh! So many possibilities!

Serve burgers with side dishes of your choosing. Also, feel free to employ other low melt cheeses. Believe it or not, Velveeta Cheese is a fantastic option. Yup, my name is Michael and I'm a Liquid Gold Digger!

We typically grill these burgers but winds were too strong today. Anyway, this dish was brought to you by my youngest culinary students. Once again, excellent work kiddos!

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Ingredients

15 Minutes
2 servings
  1. ● For The Meat & Seasonings
  2. 16 ozHamburger Chuck [80/20 mixture - room temp]
  3. 2 DashesWorshestershire Sauce
  4. 1 tspGranulated Garlic Powder
  5. 1/2 tspGranulated Onion Powder
  6. 1/2 tspFresh Ground Black Pepper
  7. 2 tbspDehydrated Onions
  8. ● For The Patty Fillers [cheeses at room temp]
  9. 2 tbspFresh Minced Garlic [divided]
  10. 2 SlicesGarlic & Herb Pepper Jack Cheese [room temperature]
  11. ● For The Burger Toppings [all chilled except for cheese]
  12. as neededThin Sliced White Onions
  13. as neededThin Sliced Red Onions
  14. as neededFirm Tomato Slices
  15. as neededFresh Crisp Lettuce
  16. as neededSliced Sliced Pickles
  17. 4Garlic Herb Cheese Slices [room temp]
  18. ● For The Bread [to be pan toasted]
  19. 2LG Fresh Hamburger Buns
  20. as neededMelted Herb Garlic Butter
  21. ● For The Corn On The Cob
  22. 4 EarsFresh Corn [shucked - threaded & halved]
  23. 1 CupWhole Milk [for added sweetness]
  24. 1 CubeHerbed Butter
  25. 2 tbspSea Salt
  26. as neededWater
  27. ● For The Side Options [see my recipes for these options below]
  28. as neededImitation KFC Cole Slaw
  29. as neededPotato Salad
  30. as neededTangy Chilled Greek Salad
  31. as neededMacaroni Salad
  32. as neededFried Onions
  33. as neededHalved LG Dill Pickles

Cooking Instructions

15 Minutes
  1. 1

    Except for the cheese, mix everything in the ● Meat & Seasonings section well by hand.

    A picture of step 1 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  2. 2

    Tightly divided out 4 equally large, thin patties. Add a slight dash Worcestershire Sauce to the center of each patty.

    A picture of step 2 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  3. 3

    Begin your corn side dish.▪Except for the corn itself, add everything in the ● For The Corn On The Cob section. Start your corn boil and bring to a steady boil. Then add your halved cobs.

    A picture of step 3 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  4. 4

    Add everything in the ● For The Patty Fillers. Fold your center cheeses into quartes. Seal both patties edges together tightly. Season patties with dashes of all of your dry seasonings.

    A picture of step 4 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  5. 5

    Watch your corn closely as she will over flow. If so, reduce heat and stir. Boil corn anywhere from 8 to 15 minutes covered.

    A picture of step 5 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  6. 6

    Fry stuffed patties covered for 12 to 15 minutes. Gently flipping every 5 minutes.

    A picture of step 6 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  7. 7

    In the meantime, slice your vegetables and chill.

    A picture of step 7 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  8. 8

    These are the best pickles I've ever tasted. You'll find them in your refrigerated section of your local market.

    A picture of step 8 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  9. 9

    Place 2 slices cheese on each of your fully cooked patties. Seal pan tightly and and steam one 1 minute longe. Or until cheeses are fully melted.

    A picture of step 9 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  10. 10

    Remove from pan and drain on thick paper towels.

    A picture of step 10 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  11. 11

    In your same heated pan - add your garlic butter until melted. Then, place buns in mixture. Fry until bottoms are crispy.

    A picture of step 11 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
  12. 12

    Construct your burger any way you choose. As pictured, serve with hot buttery corn on the cob and chilled dill pickle halves. Or, anything else you prefer. Stab a knife thru the top center of your hamburger bun upon serving to keep burgers from slipping. Enjoy!

    A picture of step 12 of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers.
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MMOBRIEN
MMOBRIEN @cook_2891564
on
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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