The Juicy Burkey Burger

The Juicy Burkey Burger
Staff Writer
David Burke

Winner of the New York State Beef Council's Best Burger in New York City award in 2012 and 2013, this variation of a Juicy Lucy is the real deal. 

1
Servings
642
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 medium white onion, sliced
  • 1 Tablespoon vegetable oil
  • 10 Ounces Black Angus ground beef
  • 2 strips cooked bacon
  • 2 slices Cheddar cheese
  • Salt and pepper, to taste
  • 1 brioche bun, sliced in half and toasted
  • Lettuce and tomatoes, for garnish

Directions

In a small sauté pan over medium heat, add the vegetable oil and the thinly sliced onions. Cook the onions down until golden brown, about 15 minutes, seasoning with salt and pepper.

Divide the ground beef into two 5-ounce patties and press them down so that they're nice and thin. Add 1 slice of cheese on each burger patty, and top with a few slices of onion and the bacon. Seal the 2 patties together, pressing along the edges to make sure they pressed together well. 

Preheat the oven to 350 degrees.

On a griddle, sear the burger on both sides, then place in the oven until cooked through, about 8-10 minutes. Remove from the oven, and let it rest for 5 more minutes before serving. Place on the brioche bun and top with lettuce and tomato. 

Nutritional Facts

Total Fat
48g
69%
Saturated Fat
19g
79%
Cholesterol
193mg
64%
Protein
49g
100%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Calcium, Ca
20mg
2%
Folate, total
20µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
48mg
15%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
342mg
49%
Riboflavin
1mg
91%
Selenium, Se
34µg
62%
Sodium, Na
164mg
11%
Water
184g
7%
Zinc, Zn
10mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.