Stuffed Burgers - aka Jucy Lucy

There is true controversy surrounding this burger.  The Jucy Jucy - Who created it?  Who made the first one?  The opinions vary.  It seems that there are two places in Minneapolis, MN that lay claim to inventing this beloved burger - The 5-8 Club and Matt's Bar.  The consensus, though, is that Matt's is where a cook "first sealed American cheese between to patties and slapped it on the griddle", back in 1954. I don't know who the true creator is and honestly, I really don't care because what I do know is this... if you have ever had a jucy lucy or something similar, it's almost hard going back to a regular old burger.  How can you not fall instantly in love with a burger that is oozing with melty, creamy, wonderful cheese????

A word of caution before I share this amazingly delicious and simple recipe with you:  Wait ... yep, I said it.. WAIT before biting into the patty and it's molten core.  Allow that bad boy to cool just a tad...you really don't want to burn your mouth on molten hot cheese - no matter how wonderful it might be :)

Stuffed Burgers
Adapted from the Food Network Magazine
- Makes 3-4 burgers depending on how big you make them -
Printable Recipe 
Ingredients:
1 1/12 pounds of ground beef (I used 85% lean)
4 slices American cheese
kosher salt and freshly ground pepper
4 soft hamburger buns (I used Hawaiian Sweet hamburger buns)
Dill pickle slices, lettuce, tomato or whatever other toppings you desire

Directions:
Divide the meat into 6-8 loose balls, then form into 1/4-inch thick patties.  Fold one slice of cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese.  Top with another patty.  Crimp and smooth out the edges of the two patties together, sealing the cheese inside.  Repeat with remaining meat and cheese to make a total of 3-4 burgers.  (This will all depend on how big of patties you make)

Preheat grill to 400 degrees F.  Place the burgers on direct heat and grill for 6-7 minutes per side.  Remove from grill and allow to rest for 4-5 minutes.  Serve on buns and top as desired.  Be oh so careful with the hot, hot cheese!!  Enjoy!

One Year Ago:  Grilled Chipotle BBQ Shrimp
Two Years Ago:  Chicken Cordon Bleu....on the grill!!