The Juicy Lucy Burger Experiment
Ever since F discovered the TV show Man v. Food, he’s been obsessed with it and all the food that host Adam Richman gets to devour such as giant burritos/tacos/burgers/sundaes/sandwiches/pizzas and super chilli chicken wings. He also gets to sample dishes that’s touted to be “best of”.
Naturally, F’s a drooling mess by the end of the episode and is insanely hungry for something (anything) as satisfying as what Adam’s just eaten.
In one of the episodes (episode 18 from season 1 to be exact), Adam visits Minneapolis in search of the birth place of the Juicy Lucy burger – the burger where the cheese is on the inside. There’s been of a bit of a debate on how to spell the burger’s name, one restaurant claims “if it’s spelled right, it’s done right!” and another: “if it’s spelled wrong, you’re at the right place!”.
Anyway, after watching the Minneapolis episode, F could not get the Juicy Lucy burger out of his mind. Not being able to travel to Minneapolis to try the burger, he did the next best thing: plot and plan on how to reconstruct it.
The Juicy Lucy Burger Experiment
I don’t know if Juicy Lucy’s normally has grated cheese on the patty, but F wanted to make it really cheesy and so he added a 4-cheese blend to sprinkle on top.
We made 5 burgers from the ingredients that F bought, which we somehow managed to eat them all! Though admittedly, we suffered from a severe case of burger coma afterwards. All five varied a little, from how we sauced it to whether or not we melted the grated cheese (definitely melted, for sure).
Securing the Cheesy Goodness
First, F made two meat patties, mixing the beef and pork mince together (seasoned with sea salt and cracked pepper), then placed a couple of slices of cheddar in between and pinch-closed the edges of the patties.
The main point of the Juicy Lucy burgers is the oozing, cheesy center, but we found that the patties would cook before the cheese melted! This upset F to no end, but we managed to get it right after a couple of burgers (the key is medium-high heat and to cover the pan ).
The Makings of...
We experimented a bit with the sauce, like mixing mayonnaise and the smoky barbecue sauce on one bun and on another, we had mayonnaise with tomato sauce. The smoky barbecue sauce with mayonnaise won hands down – and I’m not even a big barbecue sauce person! I would normally choose tomato sauce over barbecue any day, but its smokiness and tanginess fit perfectly with the creaminess of the mayonnaise and pan-fried patty encasing the cheesy goodness.
Juicy Lucy Burger Cheesiness
I personally thought the burgers were a resounding success, but F (being overly critical of himself, as per usual) wasn’t as happy with them. Next time, he said, we will use mozzarella cheese instead to get more gooey, ooziness between the patties and perhaps cut the cheese slices thinner as well.
Has anyone tried to make a Juicy Lucy burger and like to share their tips on making one? Let us know in the comments!
F’s Juicy Lucy Burger Ingredients
- 600g of beef mince
- 200g of pork mince
- 2 tomatoes
- iceburg lettuce
- cheddar block
- 4 cheese blend (grated): mozzarella, parmesan, cheddar and tasty
- damper rolls
- mayonnaise
- Jack Daniels Smoky Barbecue Sauce
- salt and pepper to taste
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By squishies
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This article was written on 12 Aug 2010, and is filed under American, cookshowandtell, Recipes.
Current post is tagged
beef, burger, favourites, pork
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I don't get cable so probably don't have access to this show and a good thing too as I was quite ignorant about a Juicy Lucy, alas now I WANT one! Thanks for the experiments and recipe!
Man vs Food is awesome. We discovered it while in America. It's on the Discovery Travel & Living channel in Australia – normally on Saturdays. Adam, the presenter is perfect for it.
Isn’t he just?! =D I can’t imagine any one else hosting it… a total shoe-in.
I like how there wasn’t enough cheese already on the inside so you top it off with some more
Though I never made this, so no actual tips, but I’d love to try this out with some smoked cheddar to amp up the smokiness, provolone for meltiness or brie for ultra rich goo factor.
We actually used a smoked aged cheddar on the inside (the dark yellow cheese)
Triple Brie is my next choice of filling (great minds think alike).. with maybe some chopped Jalapeño to add some kick
Seconding Simon I reckon Brie would go well, but would probably slant more towards Parmesan or Blue. Seriously, Blue would go so well. Wow. I feel myself fainting in excitement already. That's a lie. But it would be really cool, though.
Round 2: Juicy Lucy Lutherburger
OMG OMG OMG!! I am so making THIS!!! AWesomeness….. I love Man vs Food. Disgusting but damn addictive!
Never heard of this burger, but thanks…now I've got to make one myself..geeze!
Seriously, this looks so delicious I have GOT TO make some for my sweet hubby and kids. Almost makes me wish I weren't vegan…sigh! I agree with F though…mozzarella or at least thinner slices must do the trick. Maybe velveeta?
I’ve never heard of Velveeta before and after a quick Google, found that Australia doesn’t have any! O_O
There are some recommended substitutes, so I might try them and see how it goes =) Thanks for the tip!
My goodness, trust the Americanos to think of these heart-stopping concoctions! I must admit it looks awesome and would most probably try it next time I make home-made burgers!
Maybe stuff it with raclette or gruyere (traditionally used in fondues), which should give it a nice ooze!
Oooh gruyere! I think I’ve seen that cheese around, shall give that one a try too. Thanks Steph! =)
gooey melted cheese is so sexy…
It’s a bit of an acquired taste, but try replacing the cheddar cheese with Blue Vein cheese and the result is amazing.
Catering Equipment´s last [type] ..Electrolux Appetite for Excellence 2010 Winners Announced
I love blue vein cheese!!! It’s so hectic… Thanks for the tip! I don’t think I would have thought of that.
Man, so many cheeses to try =D I’m so excited!
Since this episode aired our little Minneapolis Jucy Lucy (yes, jucy) has gotten a gourmet makeover… in the Twin Cities at least. Tis true that the originals are filled with American cheese so melting nice and smooth and goeey has never been an issue. (before you judge us remember Philly Cheese Steaks are slathered with CheezWhip). Now you can’t swing a dead cat in the MSP area without hitting a “Juicy Lucy” joint with a blue cheeser on the menu. Up-market, down-market, northern hem, southern hem, red fish, blue fish… that don’t matter, the Lucy is all that matter.
Fight the good fight
(seriously… it’s “Jucy”)
Unfortunately for us, it’s not at all as prevalent in Sydney – wish it was!! Would make things a lot more interesting.
Hehe I had debated with myself whether to write “Juicy” or “Jucy” because I didn’t know which way it’s supposed to be spelt (I still don’t despite your comment haha). Sadly, “Jucy” lost out to a flip of a coin.
Maybe there is not “right” spell? (Did I just blasphemed?)