Everybody loves a Juicy Lucy. Cheese is a MUST for a burger, but there’s no law that says it has to go on top. When it’s stuffed inside the burger, Juicy Lucy style, you get to have your cheese and get a surprise.
I started by making some pimento cheese. Sorry, I refuse to give out my recipe because I’m pretty sure it’s the best. If you can’t make/find pimento cheese, American cheese is the standard for Jucy Lucys so that’s a great substitute.
Then, I seasoned my meat with smoke seasoning and a bit of Worcestershire sauce. One lb of meat should get you 4 burgers, which means you need to divide your meat into 8 patties. Spread some pimento cheese on a patty, leaving a rim, and then put another patty on top. Then just make sure you seal those edges really well or the cheese will ooze right out. Cook in a cast iron skillet for 4-5 minutes per side. Do not push the burgers down with a spatula or the seams will open and the cheese will ooze out. Your Lucy won’t be so juicy anymore.
Serve: on a toasted English muffin with mayo and Sir Kensington’s ketchup. Or any condiments you like; I’m pretty partial to mayo. Avocado wouldn’t be a terrible topper, either. Just look at all that yummy cheese that gushed out when I cut into it. Yum yum yumstein.
