30 Min.
Simple
Juicy Lucy Burger
The Juicy Lucy Burger is a delicious twist on the traditional cheeseburger that originated in Minneapolis, Minnesota. The uniqueness of this burger lies in its interior - instead of putting the cheese on top, it is embedded in the middle of the meat patty. When fried, the cheese melts inside, creating a surprising, juicy center when you bite into it. Hence the name "Juicy Lucy".
There is a friendly rivalry between two restaurants in Minneapolis, Matt's Bar and the 5-8 Club, both of which claim to have invented the original Juicy Lucy. Regardless of where it comes from, the Juicy Lucy is a popular favorite for burger lovers.
TIP:
This burger doesn't require any sauces at all. If you can't do without, add a little mayonnaise to both halves of the bun.
15 Min.
Preparation
15 Min.
Preparation
Ingredients
For 2 servings
Watch our video
For the burgers
2 burger buns
400 g ground beef
4 slices of cheddar cheese
1 onion
2 portions of gherkins
Butter for spreading
Pinch of salt
Oil for frying
Preparation in 7 steps
Start by peeling the onion and cutting it into small cubes.
Form 1/4 of the ground beef into two balls and place them in the burger press. Use the classic patty attachment to press them flat. With the remaining meat, form two more balls and place them in the burger press as well. Use the stuffed patty attachment to press a depression into each patty. Fill each depression with cheddar cheese one at a time. Place a flat patty on top of each stuffed patty as a lid. Press down with the classic patty attachment and seal the edges well.
Another option is to use your hands instead of the burger press: Form the two small ground beef balls into flat patties. Do the same with the two larger balls. Press the edges up with your thumb and forefinger and form a depression. Fill this with cheddar cheese and place the flat patty on top as a lid. Seal the edges well with your thumb and index finger.
Preheat the hob with a pan and some oil or the gas grill with a reversible plate by setting it to direct high heat.
The patties should be fried or grilled for a few minutes on each side. They should then be heated to the desired degree of doneness in the indirect zone of the grill.
Put some oil on the reversible plate and fry the onion cubes in it for 2-3 minutes until they are lightly browned. Then set aside.
The burger buns are cut open and both halves are spread with butter. They are then roasted with the cut side down on the grill plate or in the pan for about 30 seconds.
Top the bun halves with cucumber and onions and then place the patty on top. Now finish the burger with the top half of the bun and finally serve.
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