Chef John's Juicy Lucy

    Claimed by two restaurants in Minneapolis to be their own invention, the Juicy Lucy isn't just any old cheeseburger. Carefully seal cheese between two halves of a beef patty and you're in for a totally different experience than simply melting the cheese on top. The molten Cheddar will ooze out of the extra juicy meat like you've never seen before. Get the recipe for Chef John's Juicy Lucy.

According to Chef John "This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Juicy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun."

INGREDIENT:

• 6 ounces ground beef
• 4 drops Worcestershire sauce, or to taste
• 3 pinches garlic powder
• freshly ground black pepper to taste
• kosher salt to taste

• 1 pinch cayenne pepper
• 1 slice Cheddar cheese
• 1 hamburger bun, split
• 1 slice tomato
• 1 leaf lettuce

DIRECTIONS:

• Prep
  15 m
• Cook
  10 m
• Ready In
  25 m

1. STEP 1:
2.  Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
3. STEP 2:
4. Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
5. STEP 3:
6. Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.