One of the food specialities of South Minneapolis is the "Jucy Lucy" (no, that's not misspelled) -- picture a jelly doughnut. Now instead of jelly, put cheese and onions. And instead of the doughnut, put hamburger meat. (Matt's Bar, on Cedar and 35th, makes the best.) Well, I had them a lot when I lived there, but I wanted one tonight in California. I'd never made them before, so I had to make it up. I'm pretty sure it's not the recipe they use at Matt's Bar, but it's pretty close and damn is it tasty. So it's my pleasure to give you all my recipe for the Jucy Lucy. ½ lb. lean ground beef ½ lb. ground pork ½ tsp. salt ½ tsp. ground black pepper ½ tsp. garlic powder 1 tsp. Worcestershire sauce 2 oz. cheddar cheese, grated ¼ medium onion, minced Mix the beef, pork, salt, pepper, garlic powder, and Worcestershire sauce in a bowl. Form into four flat, thin patties. Take two of the patties and put half of the cheese and onion on each. Top with the other two patties and seal around the edges. Grill on both sides until done. Serve on toasted buns with ketchup, mustard, lettuce, tomatoes and pickles.
:yumyum: Mmmmm....sounds good. You must be feeling better Zaphod.....or at least off those wild meds....
Hey ZaphodB! This is a total trip!! It's been so long since I've had one of those things! I moved to California from Mpls. in 1984...but up to that time used to go to Matt's once in awhile in So. Mpls. just for the Jucy Lucy! I did think anyone else out here knew about that place...is it still in existance? I remember they'd serve them in those red-oval paper-lined plastic baskets with a pile of fries. And you're right...one of the best burgers around! We have a good place here in S.F. that does a great burger...but it still doesn't compare! Thanks for the recipe...I'll give it a try! Chris P.S. You don't have to partially cook the inside part where you put the cheese before you put the patties together? Will it get done OK without being raw on the inside? Sorry...probably a stupid question!
I've never had a problem with the patty cooking all the way through... I use pretty thin patties though. Otherwise it's too much to get my mouth around! I never associated SF with great burgers... when I lived there (near Van Ness and O'Farrell) we went to Tommy's Joynt for that sort of food. And then of course there was Saigon Sandwich on Turk and Larkin... mmmmmmmmmm... dro0o0o0ol...
Yeah...Tommy's is OK. But there is a great little place in the Potrero on 18th & Mississippi I think. Called "Ganim's". It's a little market on the corner with a kitchen in the back. They make pretty good burger's and fries, plus a couple of other things. Next time your here visiting, give them a try! Probably be going back to Mpls later this year to visit family...will definately have to get back to Matt's...if there still there! Thanks for the tip. Chris
Those Jucy Lucys sound awesome. :yumyum: ZaphodB, How many Jucy Lucys dose your recipe make? God, I can't wait to go up to Vegas or Cali again and eat some good places. The places down here are horrible, except for one Chinese Restaurant.
It makes two Jucy Lucys... they're pretty big, honestly, even a fat-*** like myself can't eat a whole one in one sitting. You could make them smaller (make three or even four).
I has a Jucy Lucys hamburger down in my city a couple of years ago (before they shut down the restaurant), and I got pretty sick from it. It was very greasy and like I said, I was pretty sick after I ate there. Oh and I should add that soon after I got sick (within 6 months or so), the place shut down. So, that should tell you something. I prefer Steak n Shake's steakburgers and Outback has also good hamburgers. Zaphod, that recipe does sound good. Thanks for sharing it with us.
That... is... the... greatest... ... thing... I've... ever... heard... of... I'm am so making these later this week. Thank you, Zaphod, you have made me a very, very happy hooligan. :yumyum: Edit: Thanks to you my signiture is going to have to change to, "Rancidhooligan: with a full stomach and a fat "
I've made Hamburgers with onions in the "pocket" before, but never added cheese, I'll have to try that. Did you pan fry or grill?
I grilled but that's 'cause I live in Southern California where we grill all year... I go through 100 lbs. of propane a year and probably half that amount of charcoal.
Yep, grilling is definitely the way to go here in SW Florida too. We also grill year round. For example, last Christmas we had T-bone steaks on the grill with rice, salad, rolls, and then apple pie for dessert. :yumyum:
I grill out here in South Carolina year round as well....I took about a year off last year when someone stole my grill...I waited until I moved to replace it...I usually grill something out every day or two, either for lunch or dinner. I think my wife has plans to replace my smoker for Fathers Day...Nothing is better than smoking a brisket on the weekends.
Moderators, I think this thread should be a sticky in the Roaming Zone because these burgers are so good.
Aw man, I want brisket, you meat-teasing !! I miss me some East Carolina pulled pork though, with the thin mustard-and-vinegar sauce... mmmmmmm. Keep your sorry thick goopy sugary molasses-y stuff... *SIGH* Do you know how ing hard it is to find East Carolina 'Q in Los Angeles?
It's actually tough to find east carolina BBQ in Hilton Head...but I have family that live near Lexington, NC I get my BBQ fix around the holiday's every year.
Reading through these post makes me want to get an IN-N-OUT animal style burger.... :yumyum: have you guys noticed that grilled meats taste better with charcoal as opposed to propane gas?
Yes there is a different taste when you compare the two. Prolly because of all the chemicals that are in charcoal . I like propane and with most grills you can add smoking wood to get that smoked flavor. Never tried it though I'd like to give it a shot sometime. Maybe use mesquite and smoke some burgers.
i was thinking of doing the same next time, i liked how it taste with charcoal, but i got spoiled with just turning on my grill with propane as opposed to waiting on the charcoal to be ready for grilling. good one.....
Yep. It gives the food a better overall taste, whether it is hamburgers, BBQ chicken, or grilled pork chops. :yumyum:
Don't forget grilling those veggies. Not to long but just long enough to get them a little burnt and still crunchy.
I don't mind waiting for it (charcoal) to get ready, I don't like cleaning up after it...I have children still in diapers and the less cleaning up I can do in every aspect of my life the better.
