TNBS Classics: Juicy Lucy – #TuesdayFoodsday

Bar None is planning a road trip to the Midwest from the Northwest. There is most likely a Juicy Lucy in his future. In honor of that, we thought we would share a little something from the past.

Original Post March 8, 2011

Last week we told you about the 5-8 Club and the Juicy Lucy.  This week, we tell you how to make them.

Ground Beef (for Juicy Lucys we recommend using beef with slightly higher than normal fat percentage)
Worcestershire Sauce
Soy Sauce
minced onion
seasoned salt

In a bowl pour 1 part soy sauce and 2 parts Worcestershire sauce (rougly 1 and 2 tablespoons per pound of ground beef used). Add onion and seasoned salt. Let sit about 5 minutes. Add ground beef. Mix well with hands. (This is what Bar None does to make his standard burger, super juicy burgers) Pat out a burger patty about 1/4 inch thick. Put a piece of cheese* about 1/4 inch thick and with dimensions big enough to leave about a 1/2 inch border around the edges. Make another 1/4 inch patty and place on top of other patty. Mold the edges together.

Cook (frying pan or grill, your choice, we prefer grill) at a lower temperature than you would normally cook a burger as you need the cheese to melt. Cook thoroughly. Serve on bun. Let cool a few minutes before eating unless you want to severely burn the inside of your mouth. The picture above is of Bar None’s homemade Juicy Lucy from last night.

*A note about cheeses. Some melt and get gooey (this is good) others do not. Colby, Provolone, Mozzarella, Muenster, Jack, Gorgonzola, Blue and Gouda work well for Juicy Lucys. As does American even though it isn’t real cheese.

About Bar None