To steal an expression from a friend of ours (hi Kevin!) last night we made the “best burgers ever”. It was going to be our OLS meal for this week, but I didn’t take any photos as they were so freakin’ good that I couldn’t keep myself from diving right in. I’m not sure what it was that made them so amazing, but let me tell you, even the left over patty I had for lunch today blew my mind.
Perhaps it was the pasture raised beef? Or the monterey jack cheese? Or the garlic? I’m not sure, but you can bet we’ll be making them again! Just goes to reinforce my love for my newfound favorite food magazine, Cook’s Country. Definitely not low fat, or fast or even high class. But man, if you like simple, classic foods done spot on, it’s the s*%t.
The burger recipe was adapted from their Jucy Lucy Burger in the Aug/Sept 2007 issue on page 14. We made it pretty much as is, with a couple of minor changes. I’ve included the recipe below. The patties didn’t do the standard shrinking thing, maybe because of the cheese in the middle? We ate them on local rolls with fresh onion and tomato on top. We added fresh corn on the cob and cucumber salad to finish it off.
Yum!
Jucy Lucy Burgers
- Cook’s Country, Aug/Sept 2007
2 slices hearty white sandwich bread torn into pieces (I used pre-made bread crumbs)
1/4 c. milk
1 tsp garlic powder
3/4 tsp salt
1/2 tsp pepper
1 1/2 lb ground beef (we used only 1 1/4 lb)
1 (1/2″ thick) deli slice American cheese cut into 4 pieces (we used Monterey Jack cheese)
Mash together the bread, milk, garlic powder, salt and pepper until smooth. Add beef and gently knead until combined.
Divide meat mixture into 4 even portions and mold around 1 piece of cheese. Chill for 30 minutes to 24 hours.
Grill over medium fire until cooked through, 6-8 minutes per side. Let rest 5 minutes for cheese to cool.
*****
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