What’s summer without some kind of hamburger? Well, this isn’t just any ol’ hamburger (as you can probably tell by the picture). No, this is the hamburger’s hamburger…and it’s called a Jucy Lucy (or Juicy Lucy if that spelling makes you more comfortable). If you like cheese and meat, then this hamburger recipe is SCREAMING your name.
I’ve teamed up again with McCormick for a little summertime grillin’ and chillin’ fun with their new Grill Mates and Lawry’s Seasonings and Marinades. Remember last year’s sweet and smoky salmon recipe or the bloody mary recipe that I made with their steak sauce? 2014 McCormick Flavor Forecast is filled with some bold and delicious flavors that I can’t wait to share with you.
May is officially hamburger month. Did you know that? So McCormick asked me to write up a hamburger recipe using one of their great new Steakhouse Burger Mix-Ins. (Hey, it works for yogurt and ice cream…why not burgers?) I thought I’d make one of my all-time favorite burger recipes, the Jucy Lucy, and use McCormick’s Classic Burger seasoning mix. Now I’m wishing I had been adding this all along.
As you can see…the Jucy Lucy is stuffed to the gills (or snout) with cheese. Yes, there’s loads of cheese on top of the burger, but there’s also a whole lotta cheesy goodness hiding out in the center. For my Jucy Lucy’s, I chop up some fresh jalapeños and add those to the molten center. Can you ever have too much going on in the middle?
My standard hamburger is a 50/50 mix of pork and beef. Sometimes I up the pork quotient by tossing in some ground (raw) bacon. You’ll have to do the grinding yourself because grocery stores just don’t carry the stuff. Protest as much as I do about it…they just won’t carry it like that. I add an egg to help hold it all together and now I will always add McCormick Classic Burger seasoning mix. It adds a nice tang to the hamburger because it’s got mustard, vinegar, garlic and a few other spices in it. The seasoned burger then really pairs well with the ooey gooey cheese, instead of just being a cheese delivery system.
So next time you’re ready for burgers, why not try making your regular ol’ patty into something just a little bit more. The McCormick Burger Mix-Ins are a fantastic addition to this Jucy Lucy recipe and I know they’ll kick up your burger recipe too. But seriously…how could you NOT want to make one of these big, juicy, cheesy hamburgers?
P.S. While the burgers in these photos are all REAL, the ants are not. These plates come with 3 ants printed right on them. Cute huh?
- 1 Pound Ground Beef (93%/7%)
- 1 Pound Ground Pork
- 1 Large Chicken Egg
- 1 Package McCormick Classic Burger Seasoning
- 12 Ounces Medium Sharp Cheddar Cheese (8 ounces shredded + 4 ounces sliced)
- ¼ - ½ Cup Diced Jalapeños
- 4 - 8 Slices Bacon (cooked)
- 4 - 8 Fire Roasted Jalapeños
- Sliced Red Onion
- Sliced Tomato
- Leaf Lettuce (or buttercrunch lettuce)
- 4 Toasted Hamburger Buns
- Add the meat, egg and seasoning to a large bowl and thoroughly mix with your hands. Don't mix it too much, or hard, or you risk toughening the meat.
- Cover the mixture and refrigerate for at least 2 hours.
- Mix the shredded cheddar cheese with the diced peppers.
- Pre-heat your grill to your favorite burger grilling temperature. I usually start mine high, to sear the outside, and then lower the heat to medium to finish cooking.
- While the grill is pre-heating. Separate the meat into 8 equal portions (approx. ¼ pound each).
- Form each portion into patties and make a well in 4 of the patties. (This is for the cheese.)
- Spoon the cheese and pepper mix into each of the 4 wells. You may not end up using it all, but you can always add that to the top of the burger...or toss it onto your fries.
- Now take the empty patties and top the patties holding the cheese. Make sure to seal the edges, or your cheese will ooze out, as well as making sure the tops and bottoms don't have any cracks in them.
- Grill Time!
- I cook mine 6 minutes per side.
- During that last minute, top each of the patties with the sliced cheese. Close the grill lid, for a minute, to melt the cheese.
- Remove the hamburgers from the grill and let sit for 10 minutes. This lets all the juices re-distribute and stay in the burger when you bite into it.
- Line the bottom bun with lettuce, then tomato, the hamburger patty, bacon strips, fire roasted jalapeños and red onion.
- Now try to bite into the burger while getting a bit of each of the ingredients.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.