No matter where you go in the United States, it seems that you will find some type of food that is enjoyed almost exclusively in that region. New York and Chicago have pizza, Philadelphia- the Cheesesteak, Buffalo NY-Wings (obviously) San Francisco has sourdough bread, Texas is BBQ and so on and so on. While on a work trip last year I got to enjoy one of these regional treats in all of all places, Minneapolis, Mn.
I met up with social media sensation and my #BGETeamGreen team mate, @TheSmokyPoet. In the middle of a snowstorm, he took me to a place named The Nook for a Juicy Lucy burger. We went downstairs to the lower level which is a bowling alley straight out of 1974 and grabbed a booth. Little did I know what a treat I was in for. In 2018, Bon Appetit magazine claimed that The Nook is the best Juicy Lucy in the Twin Cities area!
The Juicy Lucy is nothing more than a burger with the cheese on the inside instead of on top. The oozing molten cheese inside is something to behold for sure. Instead of heading to Minnesota, I decided to share my version with you. These can be made at home and will surely be a hit with anyone that you serve these to.
Video Recipe: Juicy Lucy Burger Recipe on the Big Green Egg
- FOGO Premium Lump Charcoal, the First Ingredient
- 80/20 ground beef
- American cheese slices
- Burger buns
- Salt & pepper
- Toppings of your choice - I used sliced tomato, lettuce, red onion and my secret burger sauce
Fill your grill with FOGO Premium Lump Charcoal, place your starters in the center and light the fire. Let the coals burn and get a good even bed of coals burning.
Start by making your patties. I find it works best to use a burger press but it is not necessary. Lay a patty on your work surface. Fold and tear one slice of cheese into four equal sized pieces and lay it in the center of your patty. Cover this one with a second patty and pinch the two burger patties together to seal them. Make sure that they are fully sealed to ensure that none of the gooey cheese comes out as it cooks. Season the outside liberally with salt and pepper, I like coarse kosher salt and fresh ground black pepper. Press down in the center of your burger to make an indent. This will prevent your burger from blowing up like a meat balloon while cooking and leave it more evenly shaped.
Place your burger, seasoned side down directly on the grate and season the top side of the burger. Once you have developed a nice crust on the bottom, flip your burger and cook it to your desired doneness. Remove the burger from the grill and allow it to rest for a few minutes. I cooked my Juicy Lucy to just over 135° because I knew that it would be resting and the internal temp would continue to rise. At this point, you can toast your buns while the burger is taking a little nap. Be careful not to burn the buns, they toast pretty darn quickly. This step is not necessary but it is highly recommended. Place the burger on the bun, add your toppings and bite into that heavenly, juicy, cheesy creation you just created.
I hope you will try out his Minneapolis staple for yourself and let us know what you think. It is easy to prepare and a real treat for the taste buds.
Enjoy and see you next time on The Fogo Life!