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Juicier Lucy Cheeseburger
This burger packs the delicious surprise of gooey cheddar cheese inside. Your family and friends will enjoy the twist on this classic favorite — not to mention the savory cheese sauce.
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Ingredients
Ingredients
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1.5 lb. ground beef (preferably an 80/20 blend)
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1 small block cheddar cheese (cut into 4 1½-inch wide by ½-inch thick pieces)
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kosher salt and ground black pepper
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Cheddar Cheese Sauce (recipe follows)
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4 hamburger buns
Cheddar Cheese Sauce
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0.25 cup flour
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0.25 cup butter
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2 cup whole milk
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2 cup shredded cheddar cheese
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kosher salt and ground black pepper, to taste
1 Food Prep
Form 1½ lb. of ground beef into 8 thin patties.
Then, cut your cheddar cheese into four 1 ½ inches wide by ½ inch thick pieces. Put 1 cut cheese block on top of half of your patties. Top each with another patty and crimp the edges to completely seal the cheese within the ground beef.
Season the patties liberally on both sides with kosher salt and ground black pepper.
Finally, get your ingredients ready for the cheddar cheese sauce.
2 Grill Prep
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- In a skillet, melt ¼ cup of butter over medium heat.
- Slowly add ¼ cup of flour. Stir to create a thick paste.
- Add in 2 cups of whole milk.
- Bring the mixture to a simmer, then slowly add in 2 cups of cheddar cheese and stir until completely melted.
- Add kosher salt and ground black pepper to taste.
- Burger Patties
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the patties on the grill for 4 to 5 minutes on each side, until they reach an internal temp of 160˚F. (Be sure to test the meat temperature and not the cheese center).
Toast the buns on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
- Assemble the burgers, place patties on the bottom buns and top with the cheese sauce. Add the top bun and serve.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
** Cooking times are approximate. Based on a ¾” burger.
Clint Cantwell
For safe meat preparation, reference the USDA website.
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