Summer
Cheese-Filled Dried Tomato Burgers
- Makes 12
Author Notes
A Minneapolis, Minnesota native, the Jucy Lucy (or Juicy Lucy) is a local favorite people travel from all over to taste. Being from Minnesota ourselves (Bloomington to be exact), we had to try our hand at recreating this perfect burger. Here is our delicious rendition. —Memphis Wood Fire Grills
What You'll Need
Ingredients
-
6
slices firm-textured white bread
-
3/4 cup
drained dried tomatoes packed in oil with herbs (reserve oil), minced
-
3
large eggs, beaten to blend
-
1 1/2 teaspoons
salt
-
3/4 teaspoon
freshly ground black pepper
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3 3/4 pounds
93% lean ground beef
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1 1/2 cups
shredded smoked fontina cheese
-
12
hamburger buns, split horizontally
-
avocados
-
butter lettuce leaves
-
Dijon mustard
Directions
- Mix bread in a food processor or blender until fine crumbs form.
- Pour crumbs into a bowl and combine with tomatoes and 6 tbsp. of the reserved oil, eggs, salt and pepper.
- Add ground beef and gently mix with a fork until ingredients are evenly blended, being careful not to over mix.
- Top each cheese-topped patty with a plain patty and gently press edges together to seal well and place on platters.
- Cover each platter (airtight) and chill at least 20 minutes. These can be left covered and refrigerated for up to 24 hours.
- Preheat grill to 600° - 650° F. After grill is preheated, place patties on oiled cooking grids and close lid.
- Cook 6 minutes, then turn burgers with a wide spatula. Continue cooking until meat is no longer pink in center (make a small cut to test, but be careful not to let cheese drip out). This will take an additional 6 - 7 minutes.
- Transfer burgers to a platter and loosely cover with foil. Place buns with cut sides down on grill and cook until toasted, about 1 minute.
- Transfer buns to a clean platter, put burgers in buns and garnish to taste.
- Devour.
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