"Jucy" Lucys

Name: "Jucy" Lucys
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 burgers
Ingredients: 2 1/2 pounds 80% lean ground beef (such as chuck); 6 slices American cheese; 1 tablespoon vegetable oil; 1 onion, diced; Kosher salt and freshly ground pepper; Dill pickle slices, for serving; 6 soft hamburger buns, split

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 burgers

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 burgers

Ingredients

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2 1/2 pounds 80% lean ground beef (such as chuck)

6 slices American cheese

1 tablespoon vegetable oil

1 onion, diced

Kosher salt and freshly ground pepper

Dill pickle slices, for serving

6 soft hamburger buns, split

Directions

Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties. Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.
Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet.
Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well.
Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun. Wait a few minutes before biting into the burger-the cheese is hot!

Photograph by Tina Rupp

Recipe adapted from Matt's Bar, Minneapolis for Food Network Magazine