Photography by Jennifer Silverberg
Smoked Cheddar Juicy Lucy Burgers
Minneapolis made the cheese-stuffed burger famous, but swapping smoked cheddar for American slices really elevates this dish. For even better results, ask your butcher for ground short ribs in place of the ground chuck.
- 2 ounces smoked cheddar cheese sliced
- 1 pound lean ground chuck
- ½ teaspoon Worcestershire sauce
- 1½ teaspoons kosher salt plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper plus more to taste
- Vegetable oil for frying
- 4 hamburger buns split and toasted
- Sliced pickles for garnish
- Sliced red onion for garnish
- ►Cut each slice of cheese in half, then in half again to form 4 squares. Stack squares on top of each other to form 4 stacks. Set aside.
- ►Combine ground chuck, Worcestershire, salt, garlic powder, and pepper in a large bowl. Mix with your hands until evenly combined. Divide meat into 8 equal portions.
- ►Lay out a piece of plastic wrap and place a beef portion on it. Top with another piece of plastic wrap and flatten beef into a ¼-inch-thick patty. Repeat with remaining beef portions.
- ►Place 1 stack of cheese in center of 4 patties. Top each with a second patty and pinch edges to form a tight seal. Cup each patty in your hands to round out edges, then press to flatten slightly into a single, thick patty. Transfer the 4 cheese-stuffed patties to a plate. Season generously with additional salt and pepper.
- ►Warm a large cast-iron skillet or griddle over medium-high heat. Add just enough vegetable oil to coat bottom of skillet. Place patties in heated skillet and cook undisturbed (do not press down on patties) for 3 to 4 minutes. Flip patties and cook on second side for an additional 3 to 4 minutes, until cooked through.
- ►Transfer cooked patties to a plate, tent loosely with foil, and rest for 5 minutes. Serve on toasted buns with pickles, onions, and plenty of napkins