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So May is National Hamburger Month, though for me, National Hamburger Month is something that is celebrated every month. Also week. Sometimes day. In related news, I really need to hit the gym.

In honor of this special month dedicated to my favorite sandwich, I'm posting a recipe for the Jucy Lucy, straight out of The Encyclopedia of Sandwiches by the fabulous Susan Russo.

I'm also giving you a chance to win one of three copies! Just leave a comment about your favorite burger (or retweet this post mentioning @quirkbooks) for a chance to win! I'll select three of you at random at the end of the month, and send you a copy of the cookbook.

Enjoy!

Jucy Lucy (from The Encyclopedia of Sandwiches by Susan Russo)

As fun to eat as it is to say

When you bite into this “inside-out” Cheeseburger, a surge of gooey cheese flows out from its center. Although everyone agrees that the Jucy Lucy was born in Minneapolis, some credit Matt’s Bar with its invention, and others claim it was the brainchild of the 5-8 Club. Matt’s motto is, “If it’s spelled correctly, you’re at the wrong place.” No matter where you eat one, remember this caveat: Let the burger cool slightly before biting into it. Overeager Jucy Lucy lovers will tell you that pizza burn’s got nothing on the blister that will form on the roof of your mouth from molten-hot oozing cheese.

Ingredients:

Makes 6

2 pounds ground chuck, preferably
85 percent lean
Salt and freshly ground black pepper
6 slices cheese, such as American or cheddar, cut into quarters
6 hamburger buns
Garnishes, such as lettuce, tomato, pickle slices, and fried onions

Directions:

1. Preheat grill to medium. Season meat with salt and pepper. Divide into 12 equal patties, being careful not to overwork meat.

2. Neatly stack 4 quarter slices of cheese in the center of each patty and top with a second patty. Using your fingertips, seal patties together. (The patty will have a small bump in the middle from the cheese.)

3. Place patties on grill, with the cheese-bump side up. Cook 6 to 7 minutes, flip, and pierce sides with a knife to let steam from the cheese escape. Cook another 6 to 7 minutes. Remove burgers from grill. Serve on buns and top with your choice of garnishes. let cool slightly before eating.

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