Bacon and Cheese Stuffed Burger

There are two neighborhood taverns in southern Minneapolis that claim to have founded the original cheese stuffed burger called the Juicy (Jucy) Lucy. Matt’s has the Jucy Lucy while the 5-8 Club has the Juicy Lucy. Which came first is like the old chicken or egg dilemma. Here’s my recipe, a Jucy (Juicy) Lucy knock off.

2 lbs cold ground chuck (80 to 90 percent lean)
8 oz cheese, your favorite ( crumbled or cut into small pieces)
4 slices bacon, fried and crumbled
1 cup spinach, kale or lettuce
2 tomatoes, sliced
salt and pepper (freshly ground) to taste
4 burger buns

Divide the ground beef into eight portions and form into patties. Divide the cheese and place evenly in the center of four patties. Place a bacon slice on top of the cheese on each patty. Place a second ground chuck patty on top of each cheese and bacon filled patty. After dipping your hands in cold water, gently press the seams together using a light touch.(Whenever handling burgers, be gentle and don’t pack the meat.) Reshape the patties if needed. After placing the burgers on a plate, cover loosely with plastic wrap and place in the refrigerator for an hour. Salt and pepper both sides of the patties before placing on the grill. Preheat the grill to 400 degrees (High) with the lid closed. Grill the burgers, turning once until the internal temperature of the burger reaches 160 degrees (around 20 minutes). To serve, place the burger on the bun bottom and top with green(s), tomato slices and top of bun. If desired, add other toppings of your liking.

Keep your fork


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