Juicy Loosey Cheeseburger
This post is the second of what could become a regular feature on here: it’s a post from Ryan. He doesn’t cook often, but he is learning and trying. Mostly when he gets inspired to cook it’s because he has a particular craving, of which today’s post is an example. I’m apprehensive to feature him regularly, since, well, I tend to think his writing is better than mine, but I digress. I will never complain about him helping in the kitchen – whether that be in our apartment or here in The Not So Skinny Kitchen. (And I’m sure this recipe definitely falls in the “not so skinny” part, FYI.)
I did notice that his other post was about a burger too. Coincidence? I think not.
I wanted a burger on Friday. This happens sometimes. Something makes me think of a burger and the next thing I know I can practically taste it. This usually happens on days when I only have a particularly non-burger lunch sitting in the refrigerator at my office. I’m setting myself up for failure here, though. I read too many food blogs and see far too many pictures of hunger-inducing burgers. I need to stop with the food porn. Seriously. It’s distracting.
So on Friday I wanted a burger. This might be a chicken-or-the-egg situation but that same day I saw an article on Serious Eats about a Juicy Loosey burger. My mouth watered. The Juicy Loosey is a burger with molten American cheese inside, made with seasoned beef, and finished with deliciousness. This burger needs no condiments, no lettuce and no tomato. It just needs love, and I’m happy to provide that.
The American cheese (and it MUST be American) sits in a little pile on one patty and is then secured in a little beefy cave by a second patty laid over top. The recipe insists that the two patties must be very well sealed at the edges so no steam can escape. When you flip the burgers you need to pierce the top with a toothpick to allow the steam to escape. I’m not sure how well sealed my edges were, so maybe the toothpick was unnecessary, but the burgers were incredible either way.
My only complaint is the American cheese itself. It starts off pretty molten and melted but it doesn’t take long for it to congeal into a vaguely unpleasant blob of cooling cheese. In other words fellow burger lovers, eat fast. You won’t be disappointed, and if you eat quick enough, you may not notice how full you are before fitting in a second helping.
Juicy Loosey Cheeseburger
1 1/2 pounds 90/10 lean ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon black pepper
4 slices American cheese
1. Place beef, Worcestershire sauce, garlic powder, and pepper in a bowl; mix well. Portion into eight even units. Shape each portion into a thin round patty that’s slightly larger than the cheese slice.
2. Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties.
3. Tightly crimp the edges of the patties together to form a tight seal.
4. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison.
5. Preheat grill to medium heat, and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed.
6. Flip, and using toothpick, prick top of burger to allow for steam escape. Allow burger to cook 3 to 4 minutes on this side.
7. Remove patties from pan or grill. Bun those suckers, slap some condiments on, and dig in.
Source: Serious Eats