Nitrate & Nitrite Free Juicy Lucy Stuffed Cheeseburger
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Learn more →Ingredients
4 servings
For the patties
- 2 lb ground beef (80/20)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the filling
- 8 slices american cheese
For serving
- 4 brioche burger buns
- 1 tbsp unsalted butter
- yellow mustard, to taste (optional)
- dill pickle slices, to taste (optional)
Instructions
- 1
Divide the ground beef into 8 equal portions (about 4 oz each). Gently press each portion into a thin patty roughly 4½ inches wide — slightly wider than your bun, as the patties will shrink during cooking. Season the tops of all 8 patties with the salt, pepper, and garlic powder.
- 2
Stack 2 slices of American cheese in the center of 4 patties, leaving at least a ½-inch bare border around the edge. Lay a second patty on top of each cheese-filled patty, seasoned side up. Press firmly around the entire perimeter with your fingertips to seal the edges completely, then crimp and roll the edge inward to form a tight seam — any gap will allow the cheese to escape during cooking.
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