Behind the Recipes
The Juicy Lucy Burger by Chef Franklin Becker
Makes 1 serving
INGREDIENTS:
7 oz. ground beef, sirloin
7 oz. ground beef, cut from chuck and short rib
1 oz. Joe Widmer's Wisconsin Aged Brick spread
1/4 oz. Joe Widmer's six-year-aged cheddar to taste
1 tsp. dijon mustard
2 tbsp. Sheridan Square special sauce
1 piece butter lettuce
1 slice tomato, 1/4-inch thick
1 red onion, sliced thinly and grilled
2 pieces of smoked bacon or apple wood smoked bacon
Brioche or kaiser roll brushed with butter and grilled
1 tsp. canola oil
salt and pepper to taste
PREPARATION:
1. Take half of the chopped meat and press gently into a ring mold creating a pocket in the center of the burger.
2. Add the cheese and top with the remaining beef. Crimp the edges to seal and then flip it over and crimp again to ensure the cheese is enclosed.
3. Season with salt to taste and brush lightly with canola oil. Make sure the grill is clean and oiled before placing the burger down.
4. Grill until desired, approximately 3-4 minutes per side. When just about finished, brush the burger with some dijon mustard and place in an oven for 1 minute.
5. Place butter lettuce and tomato on top of a grilled roll that you have brushed with butter. Top the burger with the onions and bacon and special sauce.
Enjoy the Juicy Lucy!
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