Bobby Flay's Juicy Lucy Burgers

Recipes & Cooking

Juicy Lucy burgers were invented and made famous in Minneapolis, Minnesota. Sounds like it was a late-night moment of inspiration after a cocktail or two—and if it wasn’t, it should have been! Think of a burger stuffed with cheese that melts inside the burger instead of on top. Mine has green chiles running through it, of course, and the peppery honey-glazed bacon came through as a favorite for the judges.


ingredients

Pimento Cheese:

  • ½ cup mayonnaise
  • ½ cup finely diced jarred piquillo peppers
  • ½ cup finely diced roasted poblano chile
  • Pinch of chile de árbol powder
  • Kosher salt and freshly
  • Ground black pepper
  • 4 oz white cheddar cheese, coarsely grated
  • 4 oz yellow American cheese, coarsely grated

Burgers:

  • 1½ lbs ground chuck

Burgers:

  • Kosher salt and freshly ground black pepper
  • 2 tbsp canola oil
  • Smoked Chile Special Sauce
  • 4 soft sesame seed burger buns, insides scooped out, lightly toasted
  • 8 slices Oven-Roasted Crispy Bacon
  • Poblano Pickle Relish

Smoked Chile Special Sauce:

  • ¾ cup mayonnaise
  • 2 tbsp ketchup
  • 1 canned chipotle pepper in adobo sauce, finely diced
  • Kosher salt and freshly ground black pepper

Poblano Pickle Relish:

  • 1 large poblano chile, roasted and finely diced
  • ½ cup finely diced dill pickles
  • ¼ cup finely chopped Pickled Red Onions
  • 2 tbsp red wine vinegar
  • 2 tbsp clover honey
  • 2 tbsp finely chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper

Pickled Red Onions or Shallots:

  • 3 cups red wine vinegar
  • 1 cup fresh lime juice
  • ¼ cup pure cane sugar
  • ¼ grenadine
  • 1 tbsp kosher salt
  • 2 large red onions, halved and thinly sliced, or 8 large shallots, thinly sliced crosswise

prep


  1. Make the pimento cheese: Mix together the mayonnaise, piquillo peppers, poblano, chile de árbol, and salt and black pepper to taste in a large bowl. Add both cheeses and mix well to combine.

  2. Make the burgers: Divide the meat into 8 portions (3 ounces each) and pat each portion into a 4-inch-wide patty. Place a few tablespoons of the pimento cheese in the center of 4 of the patties. Top with the remaining patties and seal the edges to enclose the cheese in the burger. Season the burgers on both sides with salt and black pepper.

  3. Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering. Cook the burgers until golden brown and charred on both sides and cooked to medium doneness, about 3 minutes per side.

  4. Spread the smoked chile special sauce on both sides of the buns, then top each burger with 2 slices of bacon and a few tablespoons of relish.



 



Smoked Chile Special Sauce: Whisk together the mayonnaise, ketchup, and chipotle until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.



 



Poblano Pickle Relish: Mix together the poblano, dill pickles, pickled onions, vinegar, and honey in a small bowl. Fold in the cilantro and season with salt and pepper. Let sit at room temperature for at least 15 minutes before using. The relish can be made up to 2 days in advance and stored, tightly covered, in the refrigerator. If making in advance, don’t add the cilantro until just before serving.



 



Roasted Peppers & Chiles: 




  1. Preheat the oven to 425°F.

  2. Brush the peppers and/or chiles with a few teaspoons of oil and season with salt and black pepper. Arrange the peppers and/or chiles on a sheet pan and roast, turning a few times, until the skins are charred and the flesh is soft, about 20 minutes for peppers and 12 minutes for smaller chiles.



 



Oven-Roasted Crispy Bacon: 




  1. Preheat the oven to 425°F.

  2. Arrange the bacon on a sheet pan, leaving ¼ inch between each slice. Bake for 10 minutes for thin-cut bacon or 16 minutes for thick-cut.


“Reprinted with permission from Beat Bobby Flay. Copyright © 2021 by Boy Meets Grill, Inc. Photographs copyright © 2021 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.”For online, a link to method of purchase is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).Please send a link once materials posted

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