E N T E R TA I N I N G 202 2 culturecheesemag.com 45
SMOKED CHEDDAR
JUICY LUCY BURGERS
Written by Cassy Vires
Photographed by Jennifer Silverberg
Minneapolis made the cheese-stuffed
burger famous but swapping smoked
cheddar for American slices really
elevates this dish.
Serves 4
BURGERS:
2 ounces smoked cheddar, sliced
1 pound lean ground chuck
½ teaspoon Worcestershire sauce
1½ teaspoons kosher salt,
plus more to taste
½ teaspoon garlic powder
¼ teaspoon freshly ground black
pepper, plus more to taste
Vegetable oil, for frying
TO SERVE:
4 hamburger buns, split
and toasted
Sliced pickles
Sliced red onion
Cut each slice of cheese in half,
then in half again to form 4
squares. Stack squares on top
of each other to form 4 stacks.
Set aside.
Combine ground chuck,
Worcestershire, salt, garlic
powder, and pepper in a large
bowl. Mix with your hands until
evenly combined. Divide meat
into 8 equal portions.
Lay out a piece of cling
wrap and place a beef
portion on it. Top with
another piece of cling wrap
and flatten beef into a
¼-inch-thick patty. Repeat
with remaining beef portions.
Place 1 stack of cheese in
center of 4 patties. Top each
with a second patty and
pinch edges to form a tight
seal. Cup each patty in your
hands to round out edges,
then press to flatten slightly
into a single, thick patty.
Transfer the 4 cheese-stuffed
patties to a plate. Season
generously with additional
salt and pepper.
Warm a large cast iron
skillet or griddle over
medium-high heat. Add
just enough vegetable oil to
coat bottom of skillet. Place
patties in heated skillet
and cook undisturbed (do
not press down) for 3 to 4
minutes. Flip patties and
cook on second side for an
additional 3 to 4 minutes,
until cooked through.
Transfer cooked patties to a
plate, tent loosely with foil,
and rest for 5 minutes. Serve
on toasted buns with pickles,
onions, and plenty of napkins.
Smoked Cheddar
Juicy Lucy Burgers
The Best Fresh
Ingredient In Your
Kitchen
Fresh Mozzarella slices in perfect
portions that work for any recipe
www.caputocheese.com
