Juicy Lucy

Method

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1. Divide the beef into 8 equal balls of about 75 g. Flatten each into a thin round about 10 cm across.

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2. Lay a folded cheese slice in the middle of 4 of the rounds, leaving a 1.5 cm border. Cover each with another round of meat and pinch the edges together all the way round to seal completely.

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3. Reshape each into a neat patty, then press a shallow dent in the centre with your thumb. Season both sides with the salt and pepper.

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4. Heat the oil in a large cast-iron pan over medium-high heat. Cook the patties for 4 to 5 minutes on the first side, turn, and cook for 4 minutes more, until well browned and cooked through.

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5. Rest the burgers for 3 minutes. Toast the buns in the pan.

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6. Serve in the buns with pickles, onion and mustard. Bite in carefully, because the cheese is very hot.

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Chef’s Tips

• Seal the edges completely. A gap lets the cheese leak into the pan.
• Use mince with at least 15 to 20% fat. Lean beef cracks when it is pinched.
• Rest the burger for 3 minutes. The molten cheese inside is hot enough to burn.

Pairing Suggestions

• Crinkle-cut fries
• Coleslaw
• A cold beer

Storage & Reheating

Best eaten hot from the pan. Shape the patties up to 1 day ahead and keep them in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.