“What’s a Juicy Lucy,” you ask? An amazing creation from Minneapolis – a cheeseburger with a secret cheese pocket inside the meat patty rather than on top. YUM!
Man vs. Food on Food Network visited two Minneapolis establishments, both of which claim to have invented this burger. I love hometown food rivalries. According to my extensive academic research (ahem…Wikipedia):
Two bars on the same street in South Minneapolis both claim to have invented the sandwich: Matt's Bar and the 5-8 Club. They differ in how they spell it; the former omits the letter “I” in “Juicy,” while the latter uses the standard spelling. Shirts worn by staff at the 5-8 Club have the motto “if it's spelled right, it's done right” while advertising for Matt's Bar says, “if it's spelled correctly, you're at the wrong place.”
Now that our cable is finally back up and running (Time Warner Cable is evil), I was watching more Food TV yesterday and of course it was all about grilling. Seeing how it was a lovely day, we had nothing in particular to do, and we now have a backyard with a grill, Juicy Lucys and a Bobby Flay grilled potato salad were in order.
This post features two recipes – our version of a Juicy Lucy and Bobby Flay’s French style grilled potato salad.
Part I:
Juicy Lucy, Harlem Edition makes 2 (thick) burgers
1 lb lean ground beef
½ jalapeño, seeded and finely chopped (more if you like it hot)
½ small red onion, finely chopped
kosher salt (approx. 1 tsp)
pepper (approx.. ½ tsp)
3 tbsp Soy Vay Island Teriyaki or other marinade of your choosing
1 egg (optional)
Breadcrumbs - about ¼ cup (optional)
Cheddar cheese (I forgot to measure this before we used it, but I made four thin slices (like ¼ inch thick?) from the block of cheese then quartered each slice into half-inch squares to make a nice little stack. Big Guy put 8 little squares, or two full slices into each burger.
In a medium mixing bowl, combine meat, jalapeño, onion, salt, pepper, and Island Teriyaki. We had a 93% lean beef so we added one egg to the mix to help moisten it and bind everything. Turns out one egg was a little much for the amount of meat we were using (which was less than 1 lb in our case), so we then added some breadcrumbs to balance it out.
Using clean hands, mix everything together til well-combined, but don’t overwork the meat. Make 4 patties.
Hold one patty in your palm and place the cheese in the center. Put another patty on top, gently pressing the edges together and using your hands to seal the sides and shape the burger. Repeat for the second burger.
We grilled on a charcoal grill. You could probably do this on the stove top or George Foreman. Everyone’s grill methods are different. Ours took about 10 minutes or so. They look real thick, but remember, that’s cheese in the middle so it doesn’t take long per side to cook the meat through. Don’t overcook it, or your cheese will melt out, leaving a teaser void inside your burger.
I ate mine on a whole wheat bun with a slice of tomato, salt and pepper, and brown mustard. Calder did the same, but added BBQ sauce.
It was so tasty that I forgot to take a picture of the insides once I bit into it. But rest assured, it looked and tasted Aaahhh-mazing. :)
Part II:
French Style Grilled Potato Salad
(adapted, ever-so-slightly, from Bobby Flay)
2 ½ pounds small new potatoes*
½ cup olive oil
Salt
Black pepper
3 tbsp white wine vinegar
2 tbsp whole grain mustard**
1 tbsp Dijon mustard
½ small red onion, thinly sliced
1 dill pickle, finely diced
2 tbsp capers, drained
We have a charcoal grill – if you do too, make sure you get your fire started early. For the rest of you big spenders with the fancy gas grills, you can just turn your grill on when you’re ready to go.
Clean potatoes and cover them with water in a medium saucepan. Add approx. 2 tbsp salt. Bring to a boil, reduce heat, and let simmer until tender, about 8 minutes. Drain potatoes, let them cool, then slice in half. Since I used larger potatoes, I sliced into quarters and ½-inch thick rounds. Toss potatoes with salt, pepper, and ¼ cup of the olive oil.
To make grilling all these pieces a little simpler, instead of putting the potatoes directly on the grill, I used an aluminum roasting pan on the grill. Grill until lightly golden brown, about 5 minutes each side, depending on your grill temp.
While the potatoes are grilling, grab a large bowl and whisk together the vinegar, mustards, and ¼ cup olive oil. Add the red onion, pickle and capers and stir to combine.
Remove potatoes from grill and immediately add to the bowl with the dressing. Gently stir to combine and season with salt and pepper to taste.
Let sit at room temperature for at least 15 minutes before serving. You can garnish with the parsley, though I always end up omitting this because I never have fresh parsley on hand.
Man vs. Food on Food Network visited two Minneapolis establishments, both of which claim to have invented this burger. I love hometown food rivalries. According to my extensive academic research (ahem…Wikipedia):
Two bars on the same street in South Minneapolis both claim to have invented the sandwich: Matt's Bar and the 5-8 Club. They differ in how they spell it; the former omits the letter “I” in “Juicy,” while the latter uses the standard spelling. Shirts worn by staff at the 5-8 Club have the motto “if it's spelled right, it's done right” while advertising for Matt's Bar says, “if it's spelled correctly, you're at the wrong place.”
Now that our cable is finally back up and running (Time Warner Cable is evil), I was watching more Food TV yesterday and of course it was all about grilling. Seeing how it was a lovely day, we had nothing in particular to do, and we now have a backyard with a grill, Juicy Lucys and a Bobby Flay grilled potato salad were in order.
This post features two recipes – our version of a Juicy Lucy and Bobby Flay’s French style grilled potato salad.
Part I:
Juicy Lucy, Harlem Edition makes 2 (thick) burgers
1 lb lean ground beef
½ jalapeño, seeded and finely chopped (more if you like it hot)
½ small red onion, finely chopped
kosher salt (approx. 1 tsp)
pepper (approx.. ½ tsp)
3 tbsp Soy Vay Island Teriyaki or other marinade of your choosing
1 egg (optional)
Breadcrumbs - about ¼ cup (optional)
Cheddar cheese (I forgot to measure this before we used it, but I made four thin slices (like ¼ inch thick?) from the block of cheese then quartered each slice into half-inch squares to make a nice little stack. Big Guy put 8 little squares, or two full slices into each burger.
In a medium mixing bowl, combine meat, jalapeño, onion, salt, pepper, and Island Teriyaki. We had a 93% lean beef so we added one egg to the mix to help moisten it and bind everything. Turns out one egg was a little much for the amount of meat we were using (which was less than 1 lb in our case), so we then added some breadcrumbs to balance it out.
Using clean hands, mix everything together til well-combined, but don’t overwork the meat. Make 4 patties.
Hold one patty in your palm and place the cheese in the center. Put another patty on top, gently pressing the edges together and using your hands to seal the sides and shape the burger. Repeat for the second burger.
We grilled on a charcoal grill. You could probably do this on the stove top or George Foreman. Everyone’s grill methods are different. Ours took about 10 minutes or so. They look real thick, but remember, that’s cheese in the middle so it doesn’t take long per side to cook the meat through. Don’t overcook it, or your cheese will melt out, leaving a teaser void inside your burger.
I ate mine on a whole wheat bun with a slice of tomato, salt and pepper, and brown mustard. Calder did the same, but added BBQ sauce.
It was so tasty that I forgot to take a picture of the insides once I bit into it. But rest assured, it looked and tasted Aaahhh-mazing. :)
Part II:
French Style Grilled Potato Salad
(adapted, ever-so-slightly, from Bobby Flay)
2 ½ pounds small new potatoes*
½ cup olive oil
Salt
Black pepper
3 tbsp white wine vinegar
2 tbsp whole grain mustard**
1 tbsp Dijon mustard
½ small red onion, thinly sliced
1 dill pickle, finely diced
2 tbsp capers, drained
¼ cup chopped parsley (optional)
*Bobby calls for new potatoes, but we had regular Idaho potatoes on hand, so I used that instead.
**I had Gulden's spicy brown mustard in the firdge, so I used that, rather than buying a fancy whole grain mustard.
We have a charcoal grill – if you do too, make sure you get your fire started early. For the rest of you big spenders with the fancy gas grills, you can just turn your grill on when you’re ready to go.
Clean potatoes and cover them with water in a medium saucepan. Add approx. 2 tbsp salt. Bring to a boil, reduce heat, and let simmer until tender, about 8 minutes. Drain potatoes, let them cool, then slice in half. Since I used larger potatoes, I sliced into quarters and ½-inch thick rounds. Toss potatoes with salt, pepper, and ¼ cup of the olive oil.
To make grilling all these pieces a little simpler, instead of putting the potatoes directly on the grill, I used an aluminum roasting pan on the grill. Grill until lightly golden brown, about 5 minutes each side, depending on your grill temp.
While the potatoes are grilling, grab a large bowl and whisk together the vinegar, mustards, and ¼ cup olive oil. Add the red onion, pickle and capers and stir to combine.
Remove potatoes from grill and immediately add to the bowl with the dressing. Gently stir to combine and season with salt and pepper to taste.
Let sit at room temperature for at least 15 minutes before serving. You can garnish with the parsley, though I always end up omitting this because I never have fresh parsley on hand.
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