I love Juicy Lucys!! They are hamburgers with cheese in the middle!! Juicy Lucys are a hometown original! Matt’s Bar in Minneapolis takes credit for the first one. And be careful eating your Juicy Lucy, because that cheese can burn you!!
I also made blueberry ketchup! Which was easy and phenomenal. I might add less sugar next time. Things to think about. But it gave it a wonderful fruity taste that was just right. Especially with that mammoth burger, I needed some different flavors.
Today’s post is a #sundaysupper post. Go to the bottom of this post to see all the other wonderful recipes and learn more about Sunday Supper. 🙂
This recipe was slightly adapted from The Food Network.
- 2 slices of cheese
- 5 ounces ground beef chuck
- pinch of salt
1. Lightly mix the ground beef and salt. Form 2 flat patties, lay the 2 slices of cheese in-between them.
2. Heat skillet over medium-high heat. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
This recipe was adapted from Serious Eats.
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 1 medium garlic clove, minced
- 2 cups fresh blueberries
- 1/4 cup red wine vinegar
- 1/4 cup dark brown sugar
- 1/4 teaspoon salt
1. Heat oil over medium heat in a medium sauce until shimmering. Add in shallot and cook until softened, but not browned. Add in garlic and cook until fragrant.
2. Add in blueberries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes. Let cool to room temperature, pour into an airtight container and store in fridge for up to 2 weeks.
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