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Jucy Lucy Night
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EddieK76
Posts: 416
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
Large BGE
Comments
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Looks great. I like to add some crumbled bacon to the middle with the cheese.
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We love the Jucy Lucy's...yours look deeelicious....
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Next time I'll add some bacon and use some different cheeses but wanted to keep it traditional this time around!Large BGE
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They are on the short list.....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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Oh those look good.... *drool*
Just curious though - why did you put them in the freezer for 30 minutes?
[Insert clever signature line here] -
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.Large BGE
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So many potential comments...... so little time...... sigh.....
These look tremendous!
XL and Medium. Dallas, Texas. -
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.
OKC area XL - Medium Eggs -
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.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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 mathYEMTrey 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.
Large BGE -
Are these any juicier than a properly cooked burger with cheese on top? Is there anything else special you do to them?
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Never heard of these before but i have made stuffed burgers. Gonna try freezing a bit first next time
Bx - > NJ ->TX!!!All to get cheaper brisket! -
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!Large BGE
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Looks great! American cheese is the best!
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Never heard of these before but i have made stuffed burgers. Gonna try freezing a bit first next timeBx - > NJ ->TX!!!All to get cheaper brisket!
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Think these are going on the menu next week, Eddie. been awhile since we've done Lucy's.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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