The story of Juicy Lucy, uh goes to Minneapolis, Mn
where supposedly it was invented.
There's two restaurants that sort of fight over who
invented it.
But it's very scientific.
It's a cheeseburger where the cheese is in the middle
of the burger.
Inside
Inside the burger
(audience gasping)
The point of grinding your own meat, uh, you know,
other than the obvious is it's freshly ground meat,
is you can mix and match the cuts right?
That's right. And that's what I've done here.
So, uh, I have some, uh, I have some short rib,
I have some chuck,
and I have some brisket.
Nice
And the short rib and brisket are gonna give it this
sort of beautiful, melting fat, right?
Yeah
And because brisket and short rib are naturally fatty,
I don't have to add any fat to this grind.
So, the other key is if you're gonna do this at home with a
food processor, or with a grinder, quite honestly,
is that you want the meat partially frozen because it's
gonna grind better and it's not gonna become a paste.
So here we go.
Small batches, partially frozen meat.
All of our amazing, different cuts.
(food processor sound)
And then just I'm gonna pulse it just so that it doesn't
become that paste that I talked about.
You've got a nice grind going
And that that moves onto over here
And then that's this
And then here's the grind, right?
And and you can see right there, that's that beautiful
ratio of lean protein to fat.
And then we make them into patties, like we have here.
We've taken um, two slices we've sort of chopped them up
right here.
You stack them up so you end up with your little cube
And then you might like this because I know you're a fan
of Italian Food.
It's kind of like we're making like a cheeseburger ravioli.
Exactly
But the dough is the meat, right?
And you just kind of seal her in there.
And the meat goes on the outside,
and then sort of just crimp the edges just like you would
if you were making a ravioli or a dumpling.
Getting ready to cook our burger,
couple things that we wanna do.
You can cook it outside on the grill, that's great.
You can cook it in a pan.
I'm gonna use one of these indoor grill plates.
Um and then of course I'm gonna season.
Uh, like most good Celebrity Chefs I season from up high
because it's a good photo, let's be honest.
(audience laughter)
It's good for the social media.
Make it rain
Okay but, you're also seasoning it from up high
so that, again, that seasoning, like you said it rains.
Evenly distributed
And it disperses
Even distribution of whatever it is you're sprinkling.
Even distribution, I'm gonna add a little bit of pepper
here as well, alright
And that's all.
If you want to add some garlic powder or some onion powder
that works as well.
Simply gonna pop this over here on our grill.
Lovely
That gets going.
Now as the burger's cooking,
we're gonna top this with, uh, I think my favorite
condiment, although it changes from time to time.
Pickles?
Bread and butter pickles.
Love them
So like, bread and butter pickles which tend to be
a little more sweet than they are sour.
So we're gonna start with the basics.
We have some cider vinegar in here, and we're gonna add,
again, about a little, a little bit of sugar,
um and then we're gonna add also, we have our cucumbers
that have been salted already.
And drained.
And then rinsed out.
And that's what enables them to be crisp.
So we got our salt,
we got our sugar from our pickling solution,
um, mustard seeds,
you put the turmeric in there.
I also love it.
There's no calories in the cheese or the burger.
It's all just health food with the turmeric.
The key really, though, is again, salt them.
Just salt them liberally, rinse them under cool water.
They're so delicious.
I ate like, three cucumbers while we waiting for him to go.
So here we go.
Our pickles are gonna be in there.
Now they, they you don't wanna cook them at all.
Quite honestly. You want them to stay nice and crunchy.
So once the pickling solution is hot, you just turn it off.
Turn it off
And then
I got your chili
And you have the swap out right there
The chili dilly here
And there ya go
I'm gonna, I'm just gonna use my, my hands.
You're okay with it right?
Yeah yeah get right in there.
Look how, look how golden and yellow these are becoming.
Aren't they?
They're electric.
(audience applause)
So these burgers over here are coming off the grill.
And uh.
Here I'll bring this uh tray down to you.
You want to bring it to me? Okay.
Sure
Put some pickles on the bottom
Pickles on the bottom
I'm all over it.
Okay A pickle in every bite.
There we go.
There's like nine pickles on each of these burgers.
That's the best.
It's bringing the acidity to the game,
which is really what wins.
Mmmmmm
Okay, you wanna, okay you wanna move back that way?
That's a sexy beast.
There we go.
The Juicy Lucy is in the house.
Lucy's here.
Awe that's a sexy little Lucy.
Carmelized onions, uh a very simple topping.
That is my Juicy Lucy Burger from So Good.
(audience applause)
Nice
A little brown mustard.
You want a little mustard?
Yeah
And then you can see there it is.
Look!
Look look at the cheese!
Look at the cheese!
(audience applause)