Juicy Lucy Hamburger

Juicy Lucy Hamburger
Contributor
Juicy Lucy

Maryse Chevriere

Juicy Lucy

When I was growing up, my mom always made us cheeseburgers with cheese stuffed inside of the burger rather than slicing it on top. It wasn't until much later that I discovered this wasn't just a Chevriere family thing but an actual style of cheeseburger, called a Juicy Lucy. Regardless of what you call it, it's delicious. (And I would also recommend experimenting with other types of cheese besides Cheddar, like blue cheese or taleggio.)

Ingredients

  • small yellow onion, cut in half and thinly sliced
  • 2  Tablespoons  olive oil
  • 2  Tablespoons  red wine
  • Salt and pepper
  • 1  Pound  ground beef
  • 1 1/2  Teaspoon  horseradish
  • 2  Teaspoons  red wine vinegar
  • 3  Tablespoons  grated Kerrygold Aged or other medium-sharpcheddar
  • potato buns

Directions

In a small skillet over medium-low heat, combine the onions, olive oil, red wine, and pinch of salt. Cook for about 45 minutes to caramelize, stirring constantly.

While the onions are cooking, you can prepare the burgers. In a large mixing bowl, combine the ground beef, horseradish, red wine vinegar, and salt and pepper. Mix well to make sure all the seasonings are fully integrated with the meat. To form the patties, take about a fist-size ball of the ground beef and in the middle create a divet. Repeat for the other two patties, reserving a small amount for each to cover the hole. Fill the divet in each of the patties with the grated cheese, then cover with a thin layer of meat, making sure the sides are well sealed

Cook the patties in a cast iron skillet or medium-sized pan over medium-high heat for about 5 minutes on each side, or until they reach desired doneness. To compose, place the patties on the buns and top with some of the caramelized onions.

Nutritional Facts

Total Fat
36g
51%
Saturated Fat
10g
42%
Cholesterol
136mg
45%
Carbohydrate, by difference
1g
1%
Protein
39g
85%
Vitamin A, RAE
19µg
3%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
16mg
2%
Choline, total
1mg
0%
Folate, total
15µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
37mg
12%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
337mg
48%
Selenium, Se
24µg
44%
Sodium, Na
181mg
12%
Water
104g
4%
Zinc, Zn
10mg
100%

Hamburger 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.

Hamburger 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.

Hamburger Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.