Juicy Lucy Turkey Burgers

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.

juicy lucy