Minnesota gets the hat tip for creating this genius burger hack: Stuff and cook the cheese right inside the beef, and you end up with the ultimate, gooey cheeseburger.
But although the recipe is simple — some beef, salt, pepper and cheese — it takes some time to master the skill. But once you get it right, you’ll reach burger nirvana.
A word about cheese: Stick with American and you’ll be perfectly happy. As for toppings, opt for simplicity there, too. Lettuce, tomato, maybe a couple of pickles and some mayo, and you’re golden.
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How to make Juicy Lucy burgers
You can make these in a skillet, but this recipe is made for the grill. No matter how tempting it may be, do not squash your burger, or the cheese will run out.
1 1/2 pounds 80/20 ground beef
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
4 slices American cheese
Burger buns and preferred toppings
Makes 4 burgers.
Put ground beef in a bowl and massage in the salt and pepper. Feel free to adjust to your tastes.
Divide beef into eight equal portions, and flatten all eight portions into large, thin disks.
Break an American cheese slice into four pieces, and then place it in the center of one of the beef disks. Do this four times, so you have four disks with cheese and four without.
Place each of the disks without cheese over top of each disk with cheese and press lightly to seal. Pinch together the ends and continue to press lightly, forming a tight patty. Keep it thin.
Preheat a grill to medium-high heat. Grill each burger for about 5 minutes on each side. The internal temperature should reach around 160-165 when finished.
Let the burger rest for a couple of minutes before serving with your choice of buns and toppings.