Flame-Griddled Juicy Lucy
What You Need
Ingredients
Preparation
Perhaps no other dish is more iconic to the state of Minnesota than the Juicy Lucy, a burger so famous that its invention has historically been claimed by not one, but two restaurants – within 3 miles of each other! There’s no debating how delicious it is, though, especially grilled on the HexClad Double Burner Griddle for that smoky charred flavor. Toppings stay traditional to honor this burger’s origins, but feel free to swap out cheeses to suit your fancy – Swiss, pepper jack, or even blue cheese would all work just as well.
*This recipe originally ran in the US on HexClad.com.
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In a large bowl, using your hands, mix beef, Worcestershire, garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper until just evenly combined.
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Roll the beef into eight 3 oz/85 gram balls and arrange on a baking sheet. Slightly flatten one ball into a patty and add a stack of cheese to the center; cover with another ball of beef, flattening with both hands and pinching the edges closed. Flatten the patty to a 5 inch/12 cm round. Repeat to form the remaining burgers and arrange on the baking sheet. Refrigerate for at least 20 minutes or up to overnight.
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Place a HexClad Hybrid Double Burner Griddle on the center of a grill grate and heat on medium-high (about 450°F/230°C) for at least 15 minutes.
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Arrange patties on half of the griddle and onion on the other side. Close grill and cook until burgers and onions are lightly charred and the cheese has melted within, flipping burgers halfway through and tossing onions a few times, about 8 minutes. Transfer to a plate.
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Meanwhile, grill the cut side of the buns and on the griddle or directly on the grill grates, until lightly toasted, about 1 minute.
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Spread the bottom buns with mayo and pile grilled onions on top. Sandwich the burgers with pickles and serve.
