Juicy gouda burger

There is something so amazing about a perfectly grilled burger… stuffed with cheese.  I remember growing up in Minnesota enjoying this burger as a kid, and then even more as an adult.  Now were tweaking the cheese just a tad to create an even more epic Juicy Lucy.  Try this cooked on some cast iron to get that gorgeous crust, who knows, maybe even try a cheese crust too?

Yield: 4 Burgers
Prep time: 10 Minutes
Cook time: 15-20 Minutes


Ingredients


Measure      Ingredient                                                                  Prep Notes      
2 lb                 Beef, Chuck, Ground                               
Taste              Rub A Dub, 5280 Culinary                                              
4 Slices          Cheese, Gouda, Smoked                                         
4 ea                Buns, Brioche                                                                    
As Needed   Lettuce, Tomato, Onion, Sweet Pickles                  or Burger Garnishes       


Burger Tips:
Always start with clean and brushed grill grates – See our Grillmark Brush
Preheat grill to HIGH temp of 450 - 500 degrees
Cast Iron or Stainless Grates are perfect for grilling
Cast iron Skillet or Griddle will add a nice crust to the burger
Use a FLAT burger patty, or use a burger press to create a flat patty
Always sear the burger on High
Utilize the upper shelf to keep it hot and indirect when finishing the burger
Avoid pressing the burger, this causes flare ups and a less juicy burger
Take the temp from the side


Chef’s Beef Tips:
Ground Chuck and Sirloin eat more like a steak
Ground Beef will eat softer like a traditional burger
I recommend using minimum of 80/20, this keeps the burger juicy
Grilling a burger will result in about 10% loss of fat, making an 80/20 blend end up around 90/10
The more lean the ground beef, the drier the burger will be
Always cool burgers in an open container in the fridge, once cooled to 40 degrees or below, they are safe to cover or transfer to a zipper bag for storage
Shelf life is leftover burgers is 2 days
I don’t recommend freezing already grilled burgers
Properly reheat the leftover burger to 150 degrees or above
Only reheat burgers once


Cooking Directions:
Heat your Weber Gas Grill to high (approx. 450 degrees for this Juicy Lucy Burger)
In a large mixing bowl add the: Beef and a light amount of Rub A Dub
Mix well to combine all ingredients and flavors
Divide the mixture into 8 balls and patty them out into a thin patty, use a press if available
Cut the sliced cheese into ¼’s and place 4ea ¼ slices in the center of a patty
Place the other patty on top of the cheese and crimp them together around the edges by pinching the meat together to form a sealed edge
Season outside of burgers again with Rub a Dub, if desired
Place the burgers onto pre heated grill, onto the grill grates
Sear the burgers for 3-4 minutes per side, then move to the upper rack to finish with the high heat and more indirect cooking
Cook Burgers to desired temperature
Lightly oil or pan spray the buns, then Toast the buns and hold
Serve on a platter with some Shredded Lettuce, Sliced Onion, Sliced Tomato and Sweet Pickles
DEVOUR!!
CAUTION!!!! The cheese in the middle is going to be hot, be CAREFUL with the first few bites
Chefs Tip – Allow burger to rest 5 minutes before the first bite, but still bite carefully


Grills / Grill Gear Used:
Weber Genesis II, Indigo   Ace SKU - 8017320
Thermometer, Digital, Instant Read Ace SKU – 8882417
Concave Cutting Board Ace SKU – 6783278
Grillmark Grill Brush Ace SKU – 8533739
Grillmark Burger Press Ace SKU - 8922106
 
Shopping List (Products Used):
Rub A Dub, 5280 Culinary Ace SKU – 8562050

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