{"id":22828,"date":"2023-05-29T08:48:23","date_gmt":"2023-05-29T15:48:23","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=22828"},"modified":"2023-05-29T10:07:18","modified_gmt":"2023-05-29T17:07:18","slug":"juicy-lucy","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/juicy-lucy\/","title":{"rendered":"Juicy Lucy"},"content":{"rendered":"<p>A Jucy Lucy is a stuffed cheeseburger with the cheese inside of the meat instead of on top, resulting in a melted core of cheese. Two bars in Minneapolis, Minnesota claim to be the inventor of the burger, while other bars and restaurants have created their own interpretations of the style.<\/p>\n<p>A debate rages on.&nbsp; Google has chimed in.&nbsp; A Google Search for &#8220;Jucy Lucy&#8221; resulted in 116,000 results.&nbsp; A search for &#8220;Juicy Lucy&#8221; resulted in 1.8 million results.&nbsp; O.E.D. spelling rules here.<\/p>\n<p>Regardless of how it is spelled, this is a great treat for your next BBQ.<\/p>\n<h2 class=\"extra-bold\">Per Person Ingredients<\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>For 1 sandwich\n<ul>\n<li>1 hamburger bun<\/li>\n<li>2 ground beef patties- thin\n<ul>\n<li>about 3 ounces each<\/li>\n<\/ul>\n<\/li>\n<li>Sliced mild Cheddar cheese\n<ul>\n<li>Traditionally 1-2 slices of American Cheese are used.&nbsp; We prefer Cheddar.<\/li>\n<li>I prefer sliced because you get more cheese.&nbsp; Shredded cheese melts better, but is less dense.&nbsp; That is also why I use medium heat, rather than high.&nbsp; It gives the cheese time to become molten.<\/li>\n<\/ul>\n<\/li>\n<li>Other ingredients used along the way\n<ul>\n<li>Onion, Pickle, Relish<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div class=\"xs-flex xs-flex-justify-space-between xs-flex-align-center xs-mb1\">\n<h2 class=\"extra-bold\">Preparation<\/h2>\n<\/div>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol class=\"prep-steps list-unstyled xs-text-3\">\n<li>OPT:&nbsp; Saute thinly sliced onions in 1 TBL butter. Go for as much caramelization as you like.&nbsp; Set aside<\/li>\n<li>OPT:&nbsp; Cook two slices of bacon per burger.&nbsp; Set aside<\/li>\n<li class=\"xs-mb2\">Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat.<\/li>\n<li class=\"xs-mb2\">While the bun is toasting, flatten each beef patty so that it\u2019s no more than \u00bc inch thick.<\/li>\n<li class=\"xs-mb2\">Place shredded cheese in the middle of one of the patties, leaving just a bit of a border.<\/li>\n<li class=\"xs-mb2\">Then cover it with the other patty.<\/li>\n<li class=\"xs-mb2\">Push the patties and pinch the edges, so that they merge into a single patty &#8211; assuring there are no holes for the cheese to seep through.<\/li>\n<li class=\"xs-mb2\">Place meat on a griddle or pan over medium heat. Cook no more than 5 minutes per side or until cheesy juices start spilling out.\n<ul class=\"prep-steps list-unstyled xs-text-3\">\n<li>I usually cook the first side 4 minutes, then the other 2-3 minutes.<\/li>\n<li>I used a cast iron grill pan.&nbsp; It works great.<\/li>\n<\/ul>\n<\/li>\n<li class=\"xs-mb2\">Add pickles to the bottom bun, If desired, place onion thinly sliced or sauteed,&nbsp; and bacon, then add the cooked burger and top bun.<\/li>\n<li class=\"xs-mb2\">Be very careful.&nbsp; The cheese is hot.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A Jucy Lucy is a stuffed cheeseburger with the cheese inside of the meat instead of on top, resulting in a melted core of cheese. Two bars in Minneapolis, Minnesota claim to be the inventor of the burger, while other bars and restaurants have created their own interpretations of the style. A debate rages on.&nbsp; &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/juicy-lucy\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Juicy Lucy&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-22828","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=22828"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22828\/revisions"}],"predecessor-version":[{"id":22834,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22828\/revisions\/22834"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=22828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=22828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=22828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}