Jucy Lucy Night

EddieK76 · September 2012

It's been awhile since I made a jucy lucy and my son constantly is asking for them so I finally defrosted some ground chuck for him and away we went

I sealed them all up and put them in the freezer for about 30 minutes. They went on the Egg at 400 and were dusted down with Raising the Steaks from Dizzy.

I let them cook for about 9 minutes or so on the first side and then flipped...Had a pretty tight seal on all of them

And after the first bite I found myself saying "Why on earth do I eat burgers any other way?" The juiciness of everything was out of this world

liquidicem · September 2012

Looks great. I like to add some crumbled bacon to the middle with the cheese.

vidalia1 · September 2012

We love the Jucy Lucy's...yours look deeelicious....

EddieK76 · September 2012

Next time I'll add some bacon and use some different cheeses but wanted to keep it traditional this time around!

Mickey · September 2012

They are on the short list.....

BRush00 · September 2012

Oh those look good.... *drool*

Just curious though - why did you put them in the freezer for 30 minutes?

EddieK76 · September 2012

I put them in the freezer to firm them up....Something I've always done when making any type of burger. I find it helps it from breaking apart or anything.

DonWW · September 2012

So many potential comments...... so little time...... sigh.....
These look tremendous!

Logger · September 2012

I freeze mine as well. I use Kikoman & W Sauce and then sprinkle with Montreal Steak Seasoning and then pop them into the freezer for 30 minutes.
I don't use anything leaner than 85-15 for burgers due to the juiciness.

YEMTrey · September 2012

I'm gonna have to try these sometime, these are right up my alley.

Question: On average, how big are each of the patties to accommodate the interior cheese? I want to make these for my family, but there's no way my wife and kids are going to eat one pound burgers.

EddieK76 · September 2012

YEMTrey said:

I'm gonna have to try these sometime, these are right up my alley.

Question: On average, how big are each of the patties to accommodate the interior cheese? I want to make these for my family, but there's no way my wife and kids are going to eat one pound burgers.

I made about 5 balls per 1.5 lb so each one was close to 1/3rd lb. No exact measurements were taken just my bad math :)

MikeP624 · September 2012

Are these any juicier than a properly cooked burger with cheese on top? Is there anything else special you do to them?

tazcrash · September 2012

Never heard of these before but i have made stuffed burgers. Gonna try freezing a bit first next time

EddieK76 · September 2012

I don't do anything different to them except stuff the cheese inside of them. I believe the melted cheese inside the burger really gives off a juicy feel!

lowlightbw · September 2012

Looks great! American cheese is the best!

tazcrash · September 2012

Never heard of these before but i have made stuffed burgers. Gonna try freezing a bit first next time

Griffin · September 2012

Think these are going on the menu next week, Eddie. been awhile since we've done Lucy's.

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