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Juicy Lucy...

 
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huskerfan1200
Newbie


Joined: 13 Apr 2011
Posts: 42
Location: Rochester, MN

PostPosted: Thu Apr 28 11 9:37 am    Post subject: Juicy Lucy... Reply with quote

Tried these again tonight for the family. Turned out pretty well, but I did cook them just a bit too long for my taste. I don't just use a slice of cheese for the middle...

Cheese mixture:
    Gorgonzola chunks
    Shredded Parmesan
    Shredded Mozzarella
    Cream Cheese (onion and chive)
    Clove of chopped garlic
    Fresh/chopped chives
    Salt and pepper
    Dash of EVOO


Combined all the ingredients in a bowl and mixed with a fork.

I used 4# of beef, added some worchestshire , made the patties (not thin enough as it turned out), placed a 'disc' of the cheese mixture, pinched the patties together and grilled.

If I would have made the patties just a bit thinner, I could have taken them off before the 'explosion of cheese' happened.

They were still very good and I like the cheese mixture for these. Next time I'll try to get them off the grill a bit sooner.



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Raine
BBQ Pro


Joined: 06 Feb 2005
Posts: 598
Location: Dixie

PostPosted: Thu Apr 28 11 10:32 am    Post subject: Reply with quote

We judged an anything butt one time where we had a very similar dish.

Yours look much better than the entry we judged, it was dry Yours does look juicy.
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Buckru
BBQ Fan


Joined: 18 May 2011
Posts: 107

PostPosted: Fri Jul 29 11 1:13 am    Post subject: Reply with quote

Just saw these mad on America's test kitchen or Cooks Illustrated and they had a fix for cheese busting out of the burger. I tried to type out how it worked but I couldn't make it clear enough even for me to comprehend and I saw the darn show.

Buck
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uhmgood
BBQ Fan


Joined: 31 Mar 2011
Posts: 123
Location: acworth , ga.

PostPosted: Wed Feb 22 12 6:15 am    Post subject: Reply with quote

i think that most of the time people use too much meat and the burger is just to thick, but certainly the real trick is to ABSOLUTELY seal the burgers together. don't put the cheese too close to the edge , your better off making a little pile in the center and then you have enough meat to seal it properly
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