Homemade Jucy Lucy’s

Preparation Method: (serves 6)

For the burger patties, add the ground beef, 1tsp of ground cumin, 1tsp of sweet paprika, 1/2tsp of garlic powder and an egg to a mixing bowl. Mix well and season to taste with salt and pepper. When it is mixed well, form into a disc and put in the fridge for at less to firm up.

In a separate bowl mix 100gr Emmental cheese and 150gr Cheddar cheese. Take you ground beef from the fridge. Decide into 6 equal parts. Each part will make 1 burger patty. Devide each of the parts in 2 again and form 2 discs of about 8cm with them. Put one disc on your working table, put a good spoonful of the cheese mix in the middle. Put the 2nd disc on top and close the sides to form a burger patty stuffed with cheese. Return to fridge to firm up again.

While the patties firm up, you can make the other condiments. Read all about my homemade ketchup in a previous blog post.

For the the maple syrup glazed smoked, spread 12 thinly sliced slices of smoked bacon on a baking tray. Make sure the slices do not touch or overlap. Brush each slice with a generous amount of maple syrup. Put in a pre-heated oven at 120°C for 45 minutes. This will cook and dry the bacon. Take out of the oven and leave to cool a cooling rack to further crisp up the bacon.

I made a final relish: pico de gallo. Dice up 4 Roma tomatoes and 1/2 a rede onion, chop up the chilantro, and dice the clove of garlic and 1/2 a jalapeño pepper very finely. Add all ingredients to a mixing bowl, season with pepper and salt and add the juic of a lime. Mix well and marinate for at least an hour.

We are ready to build the burger now. Slice the burger buns open, brush with olive oil and put on and high-heat grill to toast. Now grill the burger patties until they have crosshatched grill marks on both sides. About a minute or 2 before the patties are done, put the glazed smoke bacon on the grill too to warm through.

Spread some mayonnaise on the both half of the bun, add a leaf of iceberg lettuce, a slice of cœur de bœuf tomato and the grilled burger patty. Top with the homemade ketchup, the glazed smoked bacon and the pico de gallo. Close with the top half of the bun. Keep everything together with a skewer and top with a pickle.

Ingredients:

• 500gr lean ground beef
• 1tsp ground cumin
• 1tsp sweet paprika powder
• 1/2tsp garlic powder
• 1 egg
• 100gr grated Emmental cheese
• 150gr grated Cheddar cheese
• Salt & pepper
• Maple syrup
• 12 sliced of smoked bacon
• 4 Roma tomatoes
• 1/2 red onion
• 2 tablespoons of chilantro
• 1 clove of garlic
• 1/2 jalapeño pepper
• 1 lime
• Iceberg lettuce
• 1 cœur de bœuf tomato
• Olive oil
• 6 burger buns