Juicy Lucy Burger

Juicy Lucy Burgers Recipe

Yield: Each recipe yields 2 burgers

Ingredients

For the Classic Juicy Lucy:

• 1 lb ground beef
• 4 slices American cheese
• 2 tbsp Worcestershire sauce
• Grinders Meat Rub
• 2 large burger buns
• 1/2 cup unsalted butter, room temperature
• 3/4 cup shredded iceberg lettuce
• pickles
• Grannie’s Jalapeño 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
• 1/2 cup bbq smoked beans

For the Cole Slaw:

• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup Big Rick's Jalapeño Honey Mustard
• 1/4 cup sugar

Instructions

For the Classic Juicy Lucy:

Divide the ground beef into 4 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 Grinders Meat Rub.

Preheat your Yoder Smokers YS640 pellet grill to 425°F, set up with a Yoder Smokers 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. (Maverick PT-75 instant read thermometer)

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:

Combine all the Cole Slaw ingredients in a mixing bowl and toss to coat. Store in the refrigerator at least 1 hour until ready to serve.

Divide the ground beef into 4 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 425°F, set up with a Yoder Smokers 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 150°F-155°F. (Maverick PT-75 instant read thermometer)

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.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.