NaBloPoMo: Day 6
I love my Hubs. He will pretty much eat whatever I cook/bake with little to no complaints. I’d say he’s more adventurous than me. He loves all kinds of ethnic foods. Mexican, Vietnamese, Lebanese, Ethiopian, Italian, German etc… The boy is not picky!
But when it comes to burgers… Hubs is more of a “meat and potatoes” burger man. Meat=beef and potatoes=fries. So when he requested a “manly burger” for dinner last night, I knew there would be no Hubert Keller’s Truffle Burger for us. No blue cheese (or cheese that he can’t pronounce for that matter), no weird sauce, no mystery meat and bacon not being a part of the burger was not up for discussion. But with so many recipe options out there I decided to ask my twitter friends for some recommendations.
I got blue cheese, feta cheese, bison, turkey and heart attack suggestions. All of which sound amazing and have since starred to try someday very soon. But the one that jumped out at me was The Juicy Lucy Burger from Bianca which she described as an “inside out cheeseburger”. Um. Yes please!
After a quick google search, I found a version of the Juicy Lucy from Serious Eats. I was quickly sold when I read the recipe about the cheese. “Only those orange squares of vaguely plastic texture will achieve proper fluidity.” Can you say ghetto fabulous? I love it. HA HA
Makes 4 burgers + fries
1-1/2 pounds ground chuck (recommends no leaner than 80%)
1 tbsp Worcestershire sauce
3/4 tsp garlic salt*
1 tsp black pepper
4 slices American cheese (NOT cheddar)
Your favorite condiments and toppings (ex: lettuce, onion, tomato, ketchup, mustard, bacon)
* I substituted 1/8 tsp garlic powder+7/8 tsp salt and just measured out 3/4 tsp
** I used whole wheat Oroweat Sandwich Thins b/c they are only 100 cals for both slices. I get my bread fix but not all the calories. Win-win!
5 russet potatoes (I used 3 big potatoes)
3 tbsp extra-virgin olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbsp steak seasoning blend or salt and pepper (I used good ol S/P)
To make burgers—
Combine beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight servings. Shape each portion into a thin round patty that’s slightly larger than the cheese slice.
Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties. Tightly crimp the edges of the patties together to form a tight seal.
NOTE: Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out. Cheese blowout = bad! I learned that the hard way on my first 2 patties.
Preheat a cast-iron skillet, grill pan or outdoor grill to medium heat and cook burgers, about 3-4 minutes on one side.
NOTE: Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed.
Flip the burger patty and using toothpick, poke top of burger in a few places to allow for steam escape. Cook burger about 3-4 minutes on 2nd side.
Remove patties from pan. Add some bun-age (not bondage. HA!), condiments and eat!
To make fries—
Preheat oven to high. (Oh come on, Rachael! Ambiguous much? I set mine to 500F)
Cut potatoes into wedges (skin on or off) and spread the potatoes evenly on the cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or salt and pepper. Bake potatoes for about 20-25 minutes. Turn potatoes once, half way in the cooking process. Serve immediately so they are hot.
Husband rating: A+
He LOVED this burger. I always know something is a winner if he barely talks during dinner. Like he’s trying to give the food his full undivided attention to savor each bite. He’s pretty cute.
Wifey rating: A
If you are looking for a no frills uncomplicated burger then you can’t really go wrong with this one. The oozy cheese is such a yummy surprise. And everything’s better with bacon IMO.