CHEESE STUFFED CHUCK STEAK BURGERS

Juicy Lucy Lucifers

My favourite kinda burger, juicy chuck steak, I like to mince a 80/20 ratio of meat to fat, I also use three cuts of beef, two thirds chuck steak, one third fore ribs and short ribs, these are minced twice along with some red onion, streaky bacon and jalapeños for the patties, then a generous ball of creamy cheddar cheese stuffed in the centre, chargrilled over coals for that added smoke flavour, if you want a Lucifer then add hot sauce to the cheese centre for a lip smacking burst of buffalo hot sauce and choose to swap out the cheddar cheese for blue cheese.

These burgers can be made the day before and stored in the fridge until ready to cook.

WARNING:  THE CHEESE IN THE CENTRE CAN BE EXTREMELY HOT !

Serve these juicy Lucy’s in a toasted buttered brioche bun with your choice of fixings, I like crispy iceberg lettuce, red onions slices, sliced tomatoes, buffalo hot sauce mayonnaise and sometimes crispy fried onion strings.

Prep time 20 minutes / Grilling time 10 minutes

Ingredients 

(makes 4-6 burgers)

700g diced or ground chuck steak

300g diced or ground fore rib and short ribs

6 rashers of sweetcure streaky bacon chopped

1 red onion rough diced

2 fresh jalapeños rough diced

Himalayan sea salt

Fresh ground black pepper

6 slices of burger cheese or blue cheese

1 bottle of buffalo hot sauce optional

1 bottle mayonnaise 

6 brioche buns

1 stick butter

Light your BBQ coals 30 minutes before your ready to cook.  If your mincing your steak yourself mince twice, on the second mincing run the red onions, jalapeños and bacon through with the chuck.  Season with salt and pepper and mix throughly. Divide the meat into 4 for 225g/8oz burgers or 6 for 167g/6oz burgers.  Form in to balls and press your thumb down in the centre to make a well.

Fold or squish the cheese slices so they are the compact enough to fit in the centre of the pattie, bring up the sides of the pattie and mould over the top of the cheese, press slightly flat so the pattie is a even thickness.

BBQ to your likin, I like medium so I grill for 2-3 minutes on each side, a great tip is to move the patties to the warm area of the grill to rest and ensure that cheese centre is fully melted.  Warning: The Cheese Centre Can Be Burning Hot !

Ice berg wrapped juicy Lucy for those times when I’m being low carb but still want to enjoy a great burger.