CHEF G. TAKES THE CHEESEBURGER TO A HIGHER LEVEL: THE JUICY LUCY

Hi folks, Chef G. here once again whether you like it or not.  Today I'm going to do some more outdoor cooking because, after all, I AM one of my blog's most influential grillmasters.  Okay, I'm being much too modest.  In reality, I am unsurpassed by ANYBODY in the entire world who has written on The Chef G. Cooking Channel.  To quote Walter Brennan, "No brag, just fact."

Last week I received my first of two Corona Virus vaccines and what better way to celebrate than to whip up one of my absolute faves.  The Juicy Lucy is not only one of the best things I've ever tasted, but it also brings back a pretty fond memory . . .

                                           . . .Fade into fond memory mode . . .

Back in 1995, I learned how to make this specialty burger from a good friend while on a hiking/camping/drinking trip in Wyoming.  We were relaxing in the Flaming Gorge National Recreation Area after a rugged backpacking trip in the Wind River Mountain Range.  Hot, dry and scenic, it was a perfect location for us to celebrate making it out of the Wind Rivers alive.

My buddy--let's call him Bartender J.--taught me how to make this amazing specialty burger as the sun set behind the weirdly-eroded landscape.  I will never forget that meal.  I think Bartender J. called it an "onion burger with cheese in the middle."  

It was a unique creation at the time, but a few years later I learned a Minneapolis dive called Matt's Bar made their own version and called it a "Juicy Lucy" without giving any credit to Bartender J.  One of  the biggest injustices in food history is that Bartender J. receives no royalties from his masterpiece.  

No matter what you want to call that burger, it was perfect for our little party, though the party was only "little" in that we were the only two attendees.  It was a HUGE party in that we ate like kings, drank like fishes, swore like sailors, and made fools of ourselves like politicians.

The setting for Chef G. and Bartender J.'s Juicy Lucy party.  Not too shabby.

Well, that's enough reminiscing.  It's time to return to 2021 and start cooking.  Here is a photographic guide to grilling a high quality Juicy Lucy.

The first step is to mince up some fresh onion.  Next, form two large hamburger patties. They should be at least 1/4 each.  Mine are closer to 1/2 each.  The burger should have at least 15% fat content--don't use that extra lean crap.

Press both sides of the burger patties into the minced onion.

 

Put slices of good quality cheddar cheese on top of one of the patties.
(Actually, almost any type of cheese can be used.  The Juicy Lucy in the photo at the top of this page had provolone in it.  I made that one last fall.)

Put the other burger patty on top and press the edges down so the cheese is fully enclosed.  Then season with your favorite spice blend.  Now your Juicy Lucy is ready to bring to the grill.

 

While the Juicy Lucy is sizzling over the hot coals, add more of the spice mix to both sides.  Back at the Flaming Gorge party, Bartender J. used a product called "Spike."  On a scale of 1-10, we applied the Spike to a factor of 11.  On subsequent trips, no matter what spice blend we used, 
we always called it "Spike Factor."

Continue to grill the burger for about ten-twelve minutes, turning it over frequently.  When the meat is cooked throughout, the cheese inside will be melted.  At that point, toast a hamburger bun over the coals for about a minute.

 

Put the Juicy Lucy onto one half of the toasted bun and (optionally) add a small amount of ketchup or barbeque sauce.

The finished product!