Juicy Lucy Burger
Description
With just a few ingredients, you can make a seriously delicious burger with a slice of melted cheese in the center. Top with caramelized onions and bread and butter pickles on a bun and you have the best burger you will ever eat.
Ingredients
3 t. Kosher salt, divided
1 3/4 t. black pepper, divided
1 1/2 lb. lean ground beef, at least 15 percent fat
4 slices American cheese
2 T. unsalted butter
1 lb. large yellow onion, peeled and cut into 1/4 inch rounds
1/2 t. granulated sugar
1 - 2 T. canola or vegetable oil
4 hamburger buns or potato rolls, split
bread-and-butter pickles, for serving
Directions
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In a small bowl, stir together 2 t. salt and 1 1/2 t. black pepper.
Divide beef into 4 equal portions; halve each portion again. Gently roll each portion into a ball with the palm of your hand; flatten each into a disk shape, pressing with your fingers and palm until just over 4 inches wide and 1/4 inch thick. Repeat, forming 8 patties. Season both sides of patties with the salt and pepper blend.
Add 1 cheese slice to the center of a patty, folding overhanging corners of the cheese inward. Use a spatula to lift another patty and place it on top of the cheese, pressing gently to connect both patties. Pinch the edges of the patties together to thoroughly seal, then round the edges by pressing and patting along the perimeter. Repeat with the remaining patties, forming three more burgers, four in total; set aside.
In a large 12-inch cast-iron skillet, melt butter over medium heat. Add onion; sprinkle with sugar, 1 t. salt and 1/4 t. black pepper. Cook, stirring occasionally, adding 2 T. water about every 5 minutes to prevent burning, until tender and caramelized, about 20 minutes. Once the onions are caramelized, transfer to a bowl. If any bits are left in the pan, wipe them out with a paper towel.
Add oil to the skillet to lightly coat the bottom; heat over medium-high heat until scalding hot, about 2 minutes. Add burgers; cook until seared and dark brown on the outside, 3-5 minutes per side. Let the burgers cook undisturbed as long as possible to develop a crisp sear and to prevent them from splitting. The insides will cook through by the time the outsides form a good sear. DON'T cut them open, as the cheese will spurt out. Transfer burgers to a platter to rest.
To toast the buns, scrape up and remove from the pan any cheese that may have leaked, leaving a thin layer of accumulated fat in the pan.
Reduce heat to medium. Working in batches, toast buns cut-side down until warmed and toasted in spots, about 1 minute.
Form sandwiches by layering pickles, patties, and caramelized onions on buns.
Serve immediately.
4 servings.