Certified Piedmontese Juicy Lucy Burgers
Invented in south Minneapolis in the 1950s, the Juicy Lucy is a cheeseburger with the cheese stuffed and sealed in between two beef patties. This easy recipe is the right way to take your grilled cheeseburger to the next level. You simply can't go wrong with creamy, melty Gruyere and Havarti cheese inside of a delicious Certified Piedmontese beef patty!
(Makes 5 burgers)
2 pounds Certified Piedmontese 85% lean ground beef
2 tablespoons kosher salt
2 teaspoons fresh cracked black pepper
4 ounces Gruyere cheese, roughly chopped
4 ounces Havarti cheese, roughly chopped
5 burger buns
Thousand Island dressing (or your favorite burger sauce), for topping
Lettuce, sliced tomatoes, and pickles, for topping
Season the ground beef with salt and pepper; mix and portion the beef into 3-ounce balls.
To the bowl of a food processor, add the cheese and pulse until finely crumbled.
Preheat grill to medium-high (about 400˚F).
Lay a large section of plastic wrap flat on the counter. Transfer the ground beef balls to the wrap. Cover with another piece of wrap and flatten ground beef balls to ¼-inch thickness. Remove the plastic wrap from the tops of the patties. Make 1 to 2 ounce balls with the cheese mixture, being careful not to roll them too tightly. Place a ball of cheese on top each of half of the patties. Carefully transfer the patties without the cheese to the top of the patties with the cheese. Crimp the edges of the burgers with your fingers and gently reform the patty. Transfer burgers to the grill and grill for 3 to 4 minutes on each side. Transfer the patties to the buns and top with dressing, lettuce, tomatoes, and pickles.