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Jucy Lucy Burger Sliders...yum!
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Little Chef
Posts: 4,725
Thanks Ripnem! I think you were the first to post the Jucy Lucy...and we have become fans, especially in slider size! These were delicious, and truly filled the 'burger craving', without feeling like we'd eaten 1000 calories! :blink:
I kicked up the ground chuck (80:20) a bit with kosher salt, Nam Pla (fish sauce...and yes, I was doing this B4 the Tweeve rage!), a tiny bit of Worcestershire, and fresh cracked pepper. Portioned into 2.5 oz balls, then divided and flattened....
Quartered 3 slices of American cheese, and each half got 3 pieces. So, 3/4 of a piece of American, inside each patty.
Put the two sides together....pinched the edges...and reformed....
Cheese? What?? Where???
Onto the screaming hot Egg (not)....seiously folks, I had the egg at 400*. I just opened the top for a few minutes for the coals to come to life, and voila!!
Slider sized potato buns in the foil warming up a bit!
Flipped, and added more cheese.
Those slices are only one quarter of a slice of American.
The fixins'
And yeah, sometimes there is NO substitute for good ol' French's mustard!! This is one of those times!
A couple plated...Lettuce, pickles,red onion, mustard, mayo, ketchup, and some sliced Romas from the garden.
And the anticipated...
Inside...Oooey gooey-ness.... :laugh: I love the Jucy Lucy!
These were great!
Thanks for looking, and Happy Eggin'!
I kicked up the ground chuck (80:20) a bit with kosher salt, Nam Pla (fish sauce...and yes, I was doing this B4 the Tweeve rage!), a tiny bit of Worcestershire, and fresh cracked pepper. Portioned into 2.5 oz balls, then divided and flattened....
Quartered 3 slices of American cheese, and each half got 3 pieces. So, 3/4 of a piece of American, inside each patty.
Put the two sides together....pinched the edges...and reformed....
Cheese? What?? Where???
Onto the screaming hot Egg (not)....seiously folks, I had the egg at 400*. I just opened the top for a few minutes for the coals to come to life, and voila!!
Slider sized potato buns in the foil warming up a bit!
Flipped, and added more cheese.
Those slices are only one quarter of a slice of American.The fixins'
And yeah, sometimes there is NO substitute for good ol' French's mustard!! This is one of those times!
A couple plated...Lettuce, pickles,red onion, mustard, mayo, ketchup, and some sliced Romas from the garden.
And the anticipated...
Inside...Oooey gooey-ness.... :laugh: I love the Jucy Lucy!
These were great!
Thanks for looking, and Happy Eggin'! Comments
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Those are bloody beautiful!! :P
But the TV keeps telling me not to cook with cheese if I want my kids to move out so....I guess I will live vicariously through you :cheer: -
Withhold ALL cheese!!! :blink: Thanks, and good luck getting the kids out now that you have the Egg!! :laugh:
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Michelle those look fantastic, so juicy. Did you go by int temp or by time? What was it?
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Very nice Michelle.
I love them burgers hopped up like that.
Oh so good. :P -
Nice think i might have to hit those tonight for dinner! no fresh tomatoes though :(
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Those look really, really good! bookmarked!. Toss the bun and you have one wonderful low carb meal. Will have to cook this for number 1 son next time he is visiting Large, small and mini now Egging in Rowlett Tx
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I must have missed the Jucy Lucy post but those look like a must do. Fresh tomatoes?? not until the 4th of July if we a lucky :blink: looks like you got a nice start to the weekend
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Very nice! Great pics and instructions.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Superb..I could enjoy that for breakfast about now.LBGE Katy (Houston) TX
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Thats dedication... a jucy lucy and a slider... looks delicious. I would be blessed to have a sack of those. Large and Small BGE * www.quelfood.com
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Outstanding girl......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Terrific, got me droolin. :P
Hard to beat a home made deluxe cheeseburger, and in a small package~ fun to eat. Your second to last pic, a screen saver. :woohoo: -
yum is right!
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Yup, that's what I'm thinking - they look good enough for breakfast. Great cook.
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The Jucy or Juicy Lucy is a Minnesota tradition.
Wiki: Two bars on the same street in South Minneapolis both claim to have invented the sandwich: Matt's Bar and the 5-8 Club. They differ in how they spell it; the former omits the letter "I" in "Juicy", while the latter uses the standard spelling. Shirts worn by staff at the 5-8 Club have the motto "if it's spelled right, it's done right" while advertising for Matt's Bar says, "if it's spelled correctly, you're at the wrong place."
Matt's only comes one way. American cheese. Where the 5-8 you can choose the type of cheese. Always a feud here in the Twin Cities on where the "original" Jucy/Juicy came from.
Warning: The first time you try the Jucy/Juicy Lucy you won't wan't just a cheeseburger anymore!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Wow! Pass the napkins please! Beautiful LC.
Blair
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Very nice Michelle. Too delicate for a klutz like me to make though.
SteveSteve
Caledon, ON
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nothing better than a burger that hits perfect on bun texture, juicy meat, gooey cheesemo and fresh toppings.......looks great, twww.ceramicgrillstore.com ACGP, Inc.
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Where were you when I needed lunch? :laugh:
The sliders look yummy! -
I'll take a dozen please
I just can't bring myself to make a little burger :laugh: -
Those look just perfect! That gooey delicious cheese dripping out....yum.Knoxville, TN
Nibble Me This -
A perfect Friday night dinner! They look great, Michelle. I am placing my order for 2, please, with your same exact fixins. Thanks!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
You about to fling a cravin on me. Looks like first-class hangover food to me.
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Michelle, I did full size Jucy Lucys twice in the past couple of weeks. The first was with imported Italian provolone, the second, Danish bleu cheese. The provolone was far better, but perhaps I should try American. Yours look great!
That said, the molten core of these burgers is downright DANGEROUS!!! Especially the bleu cheese version - it literally squirted all over me, my nearby laptop and the carpet in my family room! And it's damned HOT!!!
I think I'll stick to regular cheeseburgers. I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
They were great! :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Thanks everyone for your replies!!! Was a bit slack in my responses, as you can see! I will go through the replies and answer if anybody asked questions. My apologies, and again, thank you for the kind replies! And yes...they are definately worth the extra few minutes of prep!
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Beli...About 2 minutes a side...Didn't take an IT, just could tell by feel they were done. Remember, these were little guys...just wanted to make sure the cheese iside was melted. Actually wish they were a little 'less' done.
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I took the "If it's spelled correctly, you're at the wrong place" approach of Matt's bar. And there's the Blue Door, that serves the Blucy Lucy, with blue cheese, etc... Reminds me a lot of the New York Pizza wars if you visit NYC! Everyone tries to make their claim...
Here's a link I found interesting...and ALMOST made a couple Blucy Lucys, but opted for the basic...
http://minneapolis.about.com/od/foodanddrink/tp/juicylucy.htm
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