French Onion Juicy Lucys
3 lbground beef (i usually get the 3 lb. log for making these)
2 pkgsliced provolone cheese
1 Tbspminced garlic
1-2 dash(es)dry marsala wine
2 can(s)campbell's© french onion soup
1 Tbspbutter or margarine, for cooking
1 pkgonion hamburger buns
·salt and pepper, to taste
How to Make French Onion Juicy Lucys
- To prepare the burgers, set out a fairly large piece of wax or parchment paper onto your work surface. Divide your hamburger into 4-6 equal parts. (For 3 lbs, I usually just cut one of the 3 lb logs into 6.)
- Cut each part in half. Flatten out both pieces until both are thin, but not so thin as they will fall apart. Take a piece of provolone cheese and fold it in half once, then in half again (If the slices are round, it should look like a little triangle.) Place the cheese into the middle of one of the flattened pieces of meat. Place the other flattened piece on top and press edges together, working the meat into a patty shape with your hands. Do this for your remaining meat.
- Once you have the patties all ready to go, heat a large, deep skillet over medium heat. Add your butter, sage and garlic; stir. Once the pan is ready, cook your burgers 2-3 at a time depending on their size. Cook until they are browned and nearly cooked on both sides.
- Once all the burgers have cooked on the outside, set them aside while you drain the excess fats. Put the pan back on the stove. You should have little bits left on the bottom. Add in your soup and a dash or two of your marsala. Stir. Add all of your patties back to the pan. Turn the heat down to medium-low. Cover and let simmer for 10 minutes or until burgers are cooked through. Add one slice of provolone to each patty. Re-cover, then cook until cheese is melted.
- Serve on onion hamburger buns and with a small side salad. Enjoy!