Friday, July 8, 2011

The Jucy Lucy

Reading through Susan Russo's new cookbook, "The Encyclopedia of Sandwiches," (Quirk, 2011) something familiar caught my eye - my name. Not in reference to Lucille Ball and the Golden Era of Television, not a mention of Lucy Van Pelt pulling the football out from Charlie Brown's feet, and no reference to the Notorious Woman of her generation, Lucy Mercer Rutherfurd.

The Jucy Lucy by Lucy Mercer/A Cook and Her Books

This time, it's a burger, the Jucy Lucy, a cheese-stuffed burger originating in Minnapolis at either Matt's Bar or the 5-8 Club. And in case you want to correct my spelling, dear reader, Matt's motto is "If it's spelled correctly, you're at the wrong place." And what exactly is a Jucy Lucy? Why it's just a plump beefy burger on the outside, with a molten lava river of American cheese sealed inside, ready to ooze out and singe your tongue at the first juicy bite. How can I not make a Jucy Lucy?

The recipe for the Jucy Lucy can be found in Russo's wonderful new book - between the Italian Tuna Salad sandwich and the Kofta pockets. This book is truly an encyclopedia of sandwiches - from the All-in-One Breakfast Sandwich to the Minnesota specialty fried Walleye Sandwich. It's a fun reference book and also a great place to start for meal-planning.

Jucy Lucy, a Cheese-Stuffed Burger
from "The Encyclopedia of Sandwiches" by Susan Russo

Makes 6 burgers.

2 pounds ground chuck, preferably 85 percent learn

Salt and freshly ground black pepper

6 slices cheese, such as American or Cheddar, cut into quarters

6 hamburger buns

Hamburger fixin's such as lettuce, tomato, sliced pickles and fried onions

1. Preheat grill to medium. Season meat with salt and pepper. Divide into 12 equal patties, being careful not to overwork meat.

2. Neatly stack 4 quarter slices of cheese in the center of each patty and top with a second patty. Using your fingertips, seal patties together. (The patty will have a small bump in the middle from the cheese.)

3. Place patties on grill, with the cheese-bump side up. Cook 6 to 7 minutes, flip, and pierce sides with a knife to let steam from the cheese escape. Cook another 6 to 7 minutes. Remove burgers from grill. Serve on buns and top with your choice of garnishes. Let cool slightly before eating.

See more recipes from "The Encyclopedia of Sandwiches"


Alan Cooke said...

Definitely a mouthwatering Burger!! What time is dinner? :-)

Susan from Food Blogga said...

It's hard to be happy after eating a whopping, gooey, cheesy Jucy Lucy. Thank you so much for the great review, Lucy!