Juicy Lucy Burgers

Juicy Lucy Burgers

Ingredients:

For the Classic Juicy Lucy:
1 lb ground beef
4 slices american cheese
2 tbsp worcestershire sauce
McCoys Meat Seasoning
2 large burger buns
1/2 cup unsalted butter, room temperature
3/4 cup shredded iceberg lettuce
pickles
Grannie’s Jalapeno Mustard

For the BBQ Juicy Lucy:
1 lb ground beef
4 slices smoked gouda
Smoke on Wheels Bootleg BBQ Sauce
Plowboys BBQ Bovine Bold
2 large burger buns
unsalted butter, room temperature

cole slaw:
1 cup shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup Brewer’s Best Mustard Sauce
1/4 cup sugar
1/2 cup bbq smoked beans

Instructions:

For the Classic Juicy Lucy:

Scale the beef into 4 oz portions. Smash the patties thin between two sheets of parchment paper. Fold the cheese into quarters and place in the center of a patty. Place another patty on top and press to seal the edges. Form the patty to even the shape, so the hump in the middle isn’t drastically larger than the sides. Rub a small amount of worcestershire sauce on the burger patties. Season with McCoys Meat Seasoning.

Preheat your Yoder Smokers YS640 pellet grill to 425ºF, set up with a Weber cast iron griddle on the left side of the grill.

Cook the burgers until a nice crust is formed (about 10 minutes), then flip and continue cooking until the internal temperature reaches 150ºF-155ºF.

Brush your burger buns with the room temperature butter. Toast on the griddle until just golden brown.

To build the burger, place the lettuce on the bottom bun. Top with the burger patty, then pickles and mustard

spread on the top bun.

For the BBQ Juicy Lucy:

To make the cole slaw, simple combine all ingredients in a mixing bowl and toss to coat. Store in the refrigerator until ready to serve.

Scale the beef into 4 oz portions. Smash the patties thin between two sheets of parchment paper. Fold the cheese into quarters and place in the center of a patty. Put 1-2 tablespoons Smoke on Wheels Bootleg BBQ Sauce on top of the cheese. Place another patty on top and press to seal the edges. Form the patty to even the shape, so the hump in the middle isn’t drastically larger than the sides. Season with the burgers with Plowboys BBQ Bovine Bold.

Preheat your Yoder Smokers YS640 pellet grill to 425ºF, set up with a Weber cast iron griddle on the left side of the grill.

Cook the burgers until a nice crust is formed (about 10 minutes), then flip and continue cooking until the internal temperature reaches 150ºF-155ºF.

Brush your burger buns with the room temperature butter. Toast on the griddle until just golden brown.

To build the burger, place the slaw on the bottom bun. Top with the burger patty, then bbq smoked beans and the top bun.