Texas Juicy Lucy Burger

Name: Texas Juicy Lucy Burger
Total time: 14 min
Yield: 2 Servings
Cuisine: American
Ingredients: 1 lb. Ground Beef; 2 slices American cheese; Salt and pepper, to taste; 2 hamburger buns; Lettuce; Tomato; Onion

Melt-in-the-middle Texas Juicy Lucy burgers hide gooey American cheese inside hand-formed beef patties that get seared until charred outside and molten inside. Grill to 160°F, nestle in toasted buns and dress with lettuce, tomato and onion for pure backyard bliss.

Recipe Courtesy Of:

Couple in the Kitchen,

coupleinthekitchen.com/

Cook Time: 14 Minutes

Servings: 2

Ingredients: 7

Cook Mode

Ingredients

1 lb. Ground Beef
2 slices American cheese
Salt and pepper, to taste
2 hamburger buns

Optional toppings

Lettuce
Tomato
Onion

Preparation

Step 1

Preheat gas or charcoal grill to 400°F. Shape Ground Beef into four ¾-inch thick patties. Fold cheese slices into quarters and place in the center of one of the patties, then top with another patty and use fingers to seal Ground Beef around cheese. Repeat this step with the second cheese slice and the remaining two patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb.
Note: The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
Step 2

Place burgers on grill and cook about 6-7 minutes per side until the internal temperature reaches 160°F.
Step 3

Place burgers in buns and add desired toppings.

Nutrition Information

620 Calories

0 %*

12.6g SAT FAT

0 %DV**

55g PROTEIN

0 %DV

6.2 mg IRON

0 %DV

11.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Based on 90% lean Ground Beef

Nutrition information per serving: 620 Calories; 270.6 Calories from fat; 30.1 g Total Fat (12.6 g Saturated Fat; 11 g Monounsaturated Fat); 168 mg Cholesterol; 672.3 mg Sodium; 21.8 g Total Carbohydrate; 2 g Dietary Fiber; 54.9 g Protein; 6.2 mg Iron; 781.6 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 16.2 mg Niacin; 0.9 mg Vitamin B6; 5.3 mcg Vitamin B12; 11.4 mg Zinc; 41.8 mcg Selenium; 156.2 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Zinc, Selenium and Choline. It is a good source of Potassium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.