Entree: United States – Great Lakes – Jucy Lucy Burger (Cheeseburger with the cheese sealed inside the cooked beef patty so the center is molten)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 1.5 lb (680 g) ground beef, 80/20
- 4 slices American cheese, approx. 4 oz (113 g) total
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 hamburger buns
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, thinly sliced (about 70 g)
- 1/4 cup (60 g) mayonnaise
- 4 lettuce leaves (optional)
- Dill pickle slices (optional)

Instructions

1. Divide the ground beef into eight equal portions (about 3 oz / 85 g each). Gently form into eight thin patties about 3.5 inches (9 cm) across; avoid overworking the meat.
2. Place a half-slice (or folded slice) of cheese on four patties, leaving a small margin at the edge. Top each cheese-topped patty with a plain patty and press the edges firmly to seal the cheese completely inside; smooth seams to prevent leaks.
3. Season both sides of each sealed patty lightly with salt and pepper. Chill sealed patties 10–15 minutes to help them hold shape.
4. Heat a heavy skillet or cast-iron pan over medium-high heat and add the vegetable oil. When shimmering, add patties and cook 3–4 minutes per side, pressing gently once, until a deep brown crust forms and an internal temperature of 160°F (71°C) is reached.
5. While patties cook, split buns and butter cut sides with the unsalted butter. Toast buttered sides in a separate pan or under a broiler until golden.
6. Sauté sliced onion in the pan leftovers for 2–3 minutes until softened and slightly caramelized.
7. Assemble: spread mayonnaise on buns, add lettuce if using, place the Jucy Lucy patty on the bottom bun, top with sautéed onions and pickles, and cap with the top bun. Serve immediately so the center remains molten.