The Travel Channel did a special a while back talking about a particular kind of hamburger native to the Twin Cities, called the "Jucy Lucy."
Having seen it on TV, of course you know we had to go find the place that (according to the Travel Channel) sells the best ones, and try them.
They were awesome.
But since you guys mostly don't LIVE in the Twin Cities, I figured it would only be fair to share the love.
So, here we go.
*Drumroll, please*
You need:
Hamburger meat; sufficient for the number of people you want to feed.
Worcestershire sauce.
Cheese, either singles (better for melting, not as good cheese) or shredded (the opposite.)
An egg. (optional; Kelli didn't use one, but I always do when making burgers.)
Sliced white or yellow onion.
Olive oil (1 tbsp.) or butter (likewise.)
Hamburger buns and condiments.
Start off by mixing the hamburger, egg, and Worcestershire sauce (to taste) together until it is thoroughly mixed. Hand-kneading works best for this, but your clean-up will be "ewwwwww"-inducing.
Once the meat is mixed, make it into thin, broad patties. You want mid-sized patties as far as circumference, but make them thin. Set them out in pairs.
Put the oil or butter in a frying pan and heat; caramelize your onions until they are transparent and soft.
Now, take the cheese, and put it on one of each pair of patties. If you're using singles, fold them until they break into squares; if you're using shredded, just put a little pile of it in the middle of the patty. Place the second of the pair over it, and pinch the edges of the two patties together, so that the cheese is entirely contained in the pouch created by the two patties.
When your patties are ready, fry or grill them until they are a little more done than you normally would. The cheese will create a cooler area near the center, so err on the side of caution.
Once done, slap them on a bun with your normal fixin's, and throw on some of the caramelized onions.
My way is mayo, mustard, onions, and patty; nothing more necessary. You're welcome to experiment, though. Bacon seems like it might be a good idea.
Be careful when you eat; the cheese will be quite hot, and both messy and a burn hazard if you did it correctly.
But it's worth every bit of it; a beefy, cheesy volcano of delight.
Enjoy!
