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irish cheddar juicy lucy (st patricks day)

(4 ratings)
Blue Ribbon Recipe by
Anthony Nicometi Jr
Cheektowaga, NY

If you never had a Juicy Lucy before, it's basically a cheeseburger, with the exception that the cheese is on the inside. You tend to see them with more interesting cheeses as opposed to the traditional American. But that's ultimately up to you. I like to think of it as a showcase of sorts. And with St. Patrick's Day right around the corner, I figured, "Why not use a quality Irish cheddar?" It came out amazing. Don't get me wrong, it's A LOT of burger, but It really is necessary to keep all that glorious cheese in. If you downsize it, you risk cheese leakage! So, alter at your own risk! ;)

Blue Ribbon Recipe

Irish cheddar tends to have a sharper flavor than what we're used to in American cheddar cheese. Many think they don't like it, but we think they will once they try it in this Juicy Lucy. The cheese is stuffed inside the burger - yum! Worchestershire, along with mustard, gives the burger tons of flavor. Have a few napkins on hand when you bite into this cheeseburger. You're going to need it.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 1 Burger
prep time 10 Min
cook time 15 Min
method Grill

Ingredients For irish cheddar juicy lucy (st patricks day)

  • 1 lb
    ground beef (80/20 is best)
  • Irish cheddar
  • salt and pepper, to taste
  • Few dash
    Worcestershire sauce
  • 1/4 tsp
    brown mustard
  • 1
    bun of choice (I would use a sourdough roll, but I only had a kaiser.)
  • Any
    toppings desired

How To Make irish cheddar juicy lucy (st patricks day)

  • Ground beef, mustard, and Worcestershire sauce in a bowl.
    In a large mixing bowl, Place your ground beef, mustard, and Worcestershire sauce. Mix with your hands until thoroughly combined.
  • Irish cheddar on top of burger patty.
    Divide the meat in half. Form a patty shape with one half and place in however much Irish cheddar you would like. Make sure to NOT go too close to the edge.
  • Second patty over cheese and crimped shut.
    Form a patty with the other half of the beef and place on top of the 1st half.
  • Frying the hamburger.
    Crimp together the edges with your fingers and grill for 6-10 minutes on a grill until done.
  • Letting the burger rest.
    Rest for a few minutes or risk being scorched by molten Irish Cheddar! after a few minutes... Begin to devour! :)