A smoked juicy Lucy burger is a tacky, messy, wear-a-bib, kind of burger that may make you smile from ear to ear whenever you style it. Have loads of moist towelettes available!
A juicy Lucy is a burger made by inserting two thin-ish patties along with plenty of cheese between them after which sealing it up. Through the cooking course of, the cheese will get very melty and properly, it’s kind of a phenomenon the place burgers are involved.
Most juicy Lucy burgers are grilled however as you understand, I actually prefer to smoke meat so I sluggish smoke the burgers till they’re virtually carried out then hit them with a searing sizzling grill or griddle for a end that you just’ll be speaking about all week lengthy!
- Prep Time: half-hour
- Cook dinner Time: 1 hour
- Smoker Temp: 225°F (107°C)
- Meat End Temp: 165°F (74°C)
- Really useful Wooden: Mesquite
Gear and Provides
Use 4 ounces of the bottom chuck to make every patty after which flatten them out so they’re just a little larger than the bun.
Having stated that, there’s much less shrinkage when smoking at low temperatures vs grilling at increased temperatures so that you don’t have to fret about it an excessive amount of so long as they’re about bun dimension.
Flatten them out actual good nevertheless it’s additionally vital that they don’t leak so don’t over do it.
Additionally, don’t overwork the meat as that may trigger it to be robust. Do what you gotta do and no extra.
I made a number of by hand after which determined to check out a burger press I bought ages in the past and by no means used. The burger press made fast work of it!
Should you occur to have a burger press, use it. In any other case, simply flatten them out rigorously by hand.
Should you’re having bother, you can even flatten them out utilizing the underside of a pan to cut back the prospect of a blowout through the cooking course of.
Should you use the prescribed 4 ounces per patty, you’ll have sufficient floor chuck to make 8 patties which can develop into 4 smoked juicy Lucy burgers.
American cheese is the meltiest cheese. It simply is.
You should utilize a special form of cheese should you favor however the “meltiness” might differ.
I lower my slices of cheese into quarters after which overlapped 4 of the quarters on prime so I might avoid the perimeters.
I’ve performed round with totally different quantities of cheese and I really feel like a complete slice of American cheese is about proper.
After laying cheese on 4 of the patties, it’s time to prime them with the opposite patties.
Lay the highest patty on prime of the underside patty lined with cheese, then crimp the perimeters to seal. I simply kind of pinched the meat along with my fingers to seal however when you have one other technique, go for it.
Give the burgers a fast inspection to ensure they’re leak proof, then place them into the fridge till you might be able to prepare dinner.
Since I needed to sear these on the griddle after I cooked them, I made a decision to make use of my Camp Chef Woodwind.
I’ve the 24 inch wifi mannequin with the 14-inch flattop griddle on the facet.. so helpful!
As an apart, you need to use ANY smoker for these and it’ll work simply high quality. preheat the smoker to about 225°F (107°C) and also you’re able to prepare dinner.
As soon as the smoker was as much as temperature, I positioned the cheese stuffed burgers immediately on the grate for optimum smoke publicity.
Add some Texas fashion rub to the highest of every one.. this seasoning is PERFECT on burgers!
Observe: If you wish to hold your smoker just a little cleaner, there’s nothing fallacious with utilizing a pan with a rack. I usually prepare dinner burgers this manner.
It’s an awesome concept to examine the temperature of one in all your burgers nevertheless it might trigger some cheese leakage. Enable one of many burgers to be sacrificial towards this function.
You possibly can count on the burgers to take about 45-60 minutes to succeed in 140°F (60°C) or so which is a superb time to maneuver them over to the griddle to complete.
Should you don’t have a griddle, you need to use the grill or you possibly can carry them in and hit them with some warmth in a extremely sizzling iron skillet.
I heated my griddle as much as about 500°F (260°C) as a result of I needed to sear them sizzling and quick.
Simply earlier than the smoked juicy Lucy burgers hit the griddle, I sprayed just a little olive oil onto the recent floor.
About 30 seconds on both sides was all it took to brown them proper up and bam, identical to that, the smoked juicy Lucy burgers had been prepared to enter the home and onto toasted buns.
It’s also possible to toast the buns on the griddle however I used to be lucky to have my higher half in the home getting these prepared.
She buttered each side and gave them a fast toast in a extremely popular iron pan
Smoked juicy Lucy burgers are all in regards to the meat and the ooey-gooey cheese so I like to recommend holding them just a little extra primary than regular and let the primary stuff do the speaking.
Having stated that, you possibly can add regardless of the heck you wanna add and it’s gonna be the most effective burger you ever had, fingers down!
I did mayo and shredded lettuce on the underside half of the bun with a slice of tomato on prime of that. The burger was positioned subsequent and topped with a number of pickles and the highest half of the bun.
You do you.
And.. the photographs are value a thousand phrases:
Smoked Juicy Lucy Burgers
A smoked juicy Lucy burger is a tacky, messy, wear-a-bib, kind of burger that may make you smile from ear to ear whenever you style it. Have loads of moist towelettes available!
- Prep Time: 30 min
- Sear: 1 minute
- Cook dinner Time: 1 hour
- Whole Time: 1 hour 31 minutes
- Yield: 4 1x
- Separate floor chuck into 8 equally sized balls.
- Type skinny patties from the meat parts which are in regards to the dimension of your buns or just a little bigger.
- Separate American cheese slices into quarters and overlap 4 of them (a complete slice) on the highest of the underside patty.
- Place the highest patty over the cheese and crimp the perimeters to seal the burger closed.
- Place the burgers within the fridge till able to prepare dinner.
- Arrange smoker for cooking at about 225°F (107°C). In case your smoker makes use of a water pan, fill it up.
- As soon as the smoker is prepared, place the juicy Lucy burgers immediately on the grate or you need to use a pan with a rack to cut back cleanup.
- Smoke the burgers till they’re virtually carried out or round 140°F (60°C). Use a Thermapen to examine the temperature however pull the probe out slowly and attempt to shut the outlet so the cheese doesn’t escape.
- Warmth a griddle or iron skillet to excessive warmth or about 500°F (260°C) forward of time and as soon as the burgers are prepared, give them a sear for about 30 seconds on both sides to carry them on as much as temperature and brown the floor.
- I additionally suggest toasting buttered buns whereas the burgers are ending up.
- Construct your smoked juicy Lucy burgers in keeping with how you want them however hold it easy so the cheese and meat can actually be the focus.
- Benefit from the tacky goodness!
Notes
I like to recommend mayo on the underside adopted by shredded lettuce, a slice of tomato, the smoked juicy Lucy burger, a number of pickles and the highest bun.
Key phrases: Hamburgers, burgers
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