You guys, it's a hamburger stuffed with cheese. And it's more important to our city's legacy than the Minneapolis Miracle, Prince and the Mall of America combined. Don't @ me.
And yes, I know that we must pay homage to Matt's Bar - original home of the Jucy Lucy - by spelling Jucy without the "I." But I can't be that bold with my humble burger.
“This is one big-ass fine burger.” - actual ninth date quote
Ingredients (makes one burger):
1/2 lb. 85% lean hamburger meat
1 slice pepperjack cheese
2 slices Havarti cheese
Sturdy bun (I used gluten-free, toasted)
1/2 teaspoon garlic powder
Salt and pepper to taste
Burger toppings as you wish
Preparation:
- Add garlic, salt and pepper to your meat and divide the hamburger into two equal balls. Take a golf-ball-sized lump of meat from one ball and add it to the other ball.
- On a sheet of wax paper to prevent sticking, flatten the bigger ball of hamburger meat into a circle, about 5 inches across.
- Cut your slices of cheese into smaller pieces and stack in the middle of the 5-inch meat circle (keep the cheese within about three inches in the middle of the patty).
- Flatten the other ball of hamburger meat into a circle about 4 inches across. Place this over your cheese pile, taking care no cheese is peeking out.
- MOST IMPORTANT PART TO PREVENT LEAKS: Gently press the edges of the 4-inch meat circle into the 5-inch meat circle underneath it. You now have a 1-inch single layer of meat exposed on the bottom meat circle. Wrap that up and over the edges of the 4-inch meat circle, all the way around, pressing it to make a cheese-tight seal.
Cook & Serve:
Heat a cast iron skillet or grill-pan on your stovetop and cook the burger, flipping only once, until juices run clear -- about 10-15 minutes total, depending on burger thickness. Don't cut into the burger or stab with a meat thermometer, or you will sacrifice the molten heaven inside.
A Little Backstory:
You'll see I don't cook with soy sauce or Worcestershire sauce -- both contain gluten. If you wish, add a couple dashes of Worcestershire sauce to the hamburger with the garlic and pepper, but then leave out the salt. WARNING: The cheese inside this burger will be hella hot and melty; proceed with caution and eat with joy. XXOO, Minneapolis.