# Jucy-Lucy Burgers
Source: Cook's Country, Aug/Sept 2007
[https://www.cookscountry.com/recipes/3785-jucy-lucy-burgers?incode=MKSKZ00L0&ref=new\_search\_experience\_15](https://www.cookscountry.com/recipes/3785-jucy-lucy-burgers?incode=MKSKZ00L0&ref=new_search_experience_15)
**Ingredients**
2 slices hearty white sandwich bread, torn into rough pieces
¼ cup milk
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon pepper
1 ½ pounds 85 percent lean ground beef
1 slice deli American cheese (1/2-inch-thick), cut into quarters
**
Instructions**
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.
**
1.** Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
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2.** Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
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3.** Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
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STOVETOP JUCY LUCY BURGERS**
Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
1. Using half of each portion of meat, encase the cheese to form a mini burger patty
2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.
3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty.