Thursday, May 15, 2008

National Burger Month Day 14: The Jucy Lucy



I can't believe we did 14 days of burgers, straight. They've not all been the classic American hamburger (teriyaki chicken burgers with rice buns?!) so to celebrate the 2 week mark of our National Burger Month observance, we went back to all-American... including the cheese.

Jucy Lucy, Juicy Loosey, J-Luce... I don't know what the original spelling was or who came up with it first. Apparently, this is a burger that calls Minneapolis its home. A recipe for this burger can be found over at A Hamburger Today so I won't reproduce it here. I should one day take a trip to Minneapolis and see what all the hub-bub is about in person.

The Jucy Lucy was a wonder to behold. As mentioned by others who cite the fluid viscosity of the cheese that fills these burgers, only American cheese singles can work. Cheddar would turn into oily chunks but American cheese becomes a beautiful velvety syrup as it steams and bubbles in its envelope of grassfed organic beef. And this brings us to the other important components in the Jucy Lucy. We used the standard chuck but added in some worcestershire sauce and garlic salt, which gave the burgers even more character. If it were gooeyness alone that made a burger and we didn't have the worcester and the garlic salt, this would be a fine burger. But flavor separates the great burgers from the fine burgers. Left to its own flavorful merits, American cheese is sorely lacking, so three cheers for worcester and garlic salt! The goo made the mess and brought the fun. The worcester and garlic sauce pushed us over the top.

1 comment:

Kevin said...

That looks really good with the melted cheese oozing out!