Juicy Lucy Burger Recipe - with an Umami Burger Base
Total Time:20 min
Choose what ever cheese you like. We grated the cheese because it'll melt better, especially if you like your burger medium/rare or rare. If you don't cook your patty for long, the cheese will at least be melted. If you like your patties well done, then slicing the cheese will melt well. !!Warning, the cheese will be like molten lava just after the burgers have finished cooking. Eat with caution.
2 lbs (910g) ground Beef
1 Tablespoon (15ml) Fish Sauce or Worchestershire (don't be afraid of the fish sauce, it's awesome!)
2 large cloves Garlic, minced
fresh cracked Black Pepper, to taste
1 teaspoon (5ml) Sugar
1/2 lb (225g) grated Aged or Regular Cheddar Cheese or cheese of your choice (traditionally it's made with American cheese)
6-8 Hamburger Buns
condiments of choice
Combine the ground beef, fish sauce (or worchesteshire), garlic, pepper, and sugar in a bowl. Mix together well.
Roll the beef into 6-8 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers. .
Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired condiments.
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