Stuffed Burgers Anyone?

crunk · February 5

I am going to be attempting my first batch of "Juicy Lucy's" tonight. Anyone out there been successful with these on the egg? Any tips or pointers would be greatly appreciated!

Thanks in advance!

Crunk

robnybbq · February 5

Its on my list. maybe this weekend I can break out the meat grinder I got my wife for Xmas.

henapple · February 5

I mix 80/20 with hidden valley and an egg. Make my Patties a little larger. We stuff with sauteed mushrooms, onions and feta cheese. Be sure to close your edges well.

Solson005 · February 5

I make them every now and then but haven't done a post. @griffin did these Jucy Lucys and @MIghty_Quinn did these Juicy Lucy

I freeze them for 20 minutes or so after sealing the patties around the cheese and that seems to help.

@nolaegghead makes a good point and thats why we only do them every now and then. But for the novelty of it its a good cook. Like beer can chicken, in my opinion spatchcock is faster and easier and tastes the same if not better, but you don't get to say "beer can chicken". Same kind of thing here...

nolaegghead · February 5

I never stuff them because I like them cooked medium rare, and it just doesn't get hot enough inside to cook the stuffing. Cheese on the outside.

allsid · February 5

I did these a while back:

http://www.makeitmissoula.com/2012/07/grilling-recipe-cheese-stuffed-burgers-curly-hot-dogs/

I was my second attempt at stuffed burgers and I found that the best way to make them was to determine how much meat you would use per burger and split it in half. Press half of the meat (gingerly) into some kind of a form. A ramekin worked well for me, but give it a spritz with Pam or something similar so it will come out. Then add the cheese, and top with the second patty.

The burgers came out juicy and had the tiniest bit of pink color left so they were not overly done.

Hopefully it will work well for you-

fishlessman · February 5

this is a juicy lucy called shrimp diane

henapple · February 5

nolaegghead said:
I never stuff them because I like them cooked medium rare, and it just doesn't get hot enough inside to cook the stuffing. Cheese on the outside.

That's why I saute everything and the feta is ok not melted...I do it cause the likes them

crunk · February 5

Great feedback and ideas! Thanks everyone!!

Crunk

nolaegghead · February 5

henapple said:

I never stuff them because I like them cooked medium rare, and it just doesn't get hot enough inside to cook the stuffing. Cheese on the outside.
That's why I saute everything and the feta is ok not melted...I do it cause the likes them

That's a good idea, maybe I'll take the plunge.

RLeeper · February 6

Looks good! Nice job

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