Step 6: Add the Cheese

Take a slice of cheese and fold it to make it into a small square.

Place it in the center of one of the patties.

Make sure that the square isn't too big and that it isn't too close to the edge, or the cheese with ooze prematurely
not to nitpick or anything, but the bacon is not optional imho ;)
I do something similar with meat loaf. The whole family loves it when they get a big bite of cheddar cheese in the middle of it, let alone onions and mushrooms :).
wowwww!!! What a brilliant idea... my stomach thanks you; this is one to try very, very soon!
Oo... I'm love in it!
i call it the Juicy Lucy, thats what my friend from minneapolis called it when i said i was gonna make a hamburger with the cheese inside<br /> <br /> p.s. the instructions seem weird because i just took the how to off my facebook notes for those who had never made em, plus for a small comedic affect<br /> <br /> Ingredients<br /> 1 1/2 pounds ground chuck (no leaner than 80%)<br /> <br /> 1 tablespoon Worcestershire sauce<br /> <br /> 3/4 teaspoon garlic salt<br /> <br /> 1 teaspoon black pepper<br /> <br /> 4 slices American cheese (NOT cheddar)<br /> <br /> 4 buns<br /> <br /> 1. Place beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight even units. Shape each portion into a thin round patty that's slightly larger than the cheese slice.<br /> <br /> 2. Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties.<br /> <br /> 3. Tightly crimp the edges of the patties together to form a tight seal.<br /> <br /> 4. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison.<br /> <br /> 5. Preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill), and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed.<br /> <br /> 6. Flip, and using toothpick, prick top of burger to allow for steam escape. Allow burger to cook 3 to 4 minutes on this side.<br />
Yes. I have heard of this... On Man vs. Food! When he went to Minneapolis, he went to a restaurant that served &quot;Jucy Lucy&quot; burgers. So being strongly interested in Culinary Arts and grilling, I wanted to try it. My dad refused. He thought that the outsides would burn, leaving raw meat and cheese on the inside, when cooked on a grill. On the show, they used a frying surface, because they were inside a restaurant. They 'steamed' their burgers in bowls that topped the burgers on the surface. I tried this two nights ago, using a sauce pan with a lid over it. Delicious! Definately a ManBurger! Can you also do this on a grill? Thanks and I Love your style of Grilling Minneapolis!
never seen that show, i'll have to check it out. i don't know if you can put it on a grill, my friend claims its possible, but i live in an apartment so grilling is obviously difficult
Its a great show! Its on the Travel Channel, or Travel Channel HD.
&nbsp;My mom does something very similar. (BTW ground brisket is amazing for burgers) but she does the two thin patties, bacon, onions, pepperjack, mushrooms, chedder, chipotle tobasco, and then does the sealing thing you did to the cheez.<br /> <br /> <br /> So good. no matter what<br /> <br />
My version includes a thin slice of onion along with the cheese also sprinkled with garlic powder. Just my two cents worth.
WOW!!! Great burgers man. I Am cheesy guy and this is something anyone like me would LOVE. Thanks
I just made these last night for my family. Best burgers I have ever had. Thank you!
Glad you liked them. They are my favorite ever too!
Wow! That looks delicious!
Not bad. The patty would hold the cheese a bit better if you use some binding agent. Bread crumbs or rolled oats and an egg. Also, try pinching the two patties together all the way around, and then slapping the patty between your hands. Cupping one hand and pressing all the way around the outside will give a consisent shape, necessary for even cooking. My fam and friends love my stuffed burgers. I season the meat with garlic and worstchester sauce and stuff them with Danish blue or monterey jack. The blue is tangy, but the jack is stretchy! Good instructable.
Not that this doensn't look incredible...bacause man I am hungry, and like other poeple, I to love meat and cheese. My only concern is that this isn't so much a burger with cheese in it, as a double burger with cheese <em>on it</em> Of course that's still a great idea...<br/>
The cheese on top is optional. Other times that I have made this I have only put the cheese in it... It's not really supposed to be a double burger either - if you seal it well, the edges totally encompass the cheese (which I did in one burger but accidentally not the other, since I left a little crack). So just make sure to really blend together the edges
Man, it totally doesn't matter, the more I look at that thing, the more I love it. *Drool*
There's no way that poor paper plate will hold up to that burger!
That looks good. Really good. For a while my mom was mixing in cream cheese, into the meat, and it was good, too. For a spicier burger, try mixing in chipotle peppers.

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