First, flatten a patty and then add a slice of cheese, making sure there’s enough meat on the outside to thoroughly enclose the cheese. Then add another patty and crimp it tightly shut. You don’t want any of the cheese to escape as the burger cooks.
Then get a cast iron skillet or grill pan screaming hot and add the patties, making sure both sides get a deep brown crust.
You might be tempted to switch out the humble American cheese for a fancier variety, but trust us. Renowned chefs all over the country say they prefer American cheese on their burgers because of it’s superior melting quality.
Juicy Lucy Burgers
- 1 pound 80/20 ground chuck
- 4 slices American cheese
- Salt and pepper
- Hamburger buns
- Your favorite condiments
- Special equipment: a cast iron skillet or grill pan
- Preheat the grill to medium high.
- Divide the ground beef into eight equally-sized balls. Put them on a sheet of aluminum foil, cover with plastic wrap and flatten them with the bottom of a heavy pot or a bacon press.
- Tear each piece of cheese into four pieces and place in the center of four of the patties. Take the remaining four patties and place them on top, crimping the edges so that the cheese is completely sealed. Refrigerate for 20 minutes to firm the patties. Salt and pepper to taste.
- Meanwhile, heat the skillet on the grill for about 15 minutes. Add the patties and grill one side until deeply browned. Flip and brown the other side.
- Remove and let rest for 5 minutes. Meanwhile, split the buns in half, butter them and grill them until nice char marks appear.
- Serve the burgers on the buns with your favorite condiments.
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