Juicy Lucy cheeseburger with cream cheese – detailed recipe. Recipe author – Matt’s Bar, Minneapolis, bar Share with friends: 
Time: 35 minutes Difficulty: easy Quantity: 6 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. lean ground beef (from brisket)
- 6 soft buns for hamburgers, cut into 2 parts
- 6 slices of American cheese or any sliced processed cheese
- 1 tbsp. l vegetable oil
- 3 tbsp. l (45 gr.) Butter
- 1 onion, cut into cubes
- Pickled cucumber
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: ground beef, cheese, buns for hamburger, american cheese, processed cheese, onion, cucumber salty
Recipe preparation:
- Prepare the filling: fry the onions with medium temperature in vegetable oil, about 10 minutes. Salt and pepper. Transfer the fried onions in a separate bowl, clean the pan from fat.
- Cooking cheeseburger patties: ground beef divided into 12 servings, for each give the shape of a circle thick 0.5 cm; step back 0.5 cm from the edges put on the meat circle 1 a slice of cheese. Top with another circle, then form in cutlet. Cook, thus, 6 stuffed with processed cheese cutlets. Place the meatballs in a pan, salt and pepper. Fry first on one side, about 7 to 8 minutes. Turn over, pierce with a toothpick to let off steam, and continue to fry for another 7 minutes.
- Cook cheeseburgers: on the lower halves of buns put alternately slices of pickles, cutlets, fried onions. Top with the upper halves of the buns.
- Serve Juicy Lucy Cream Cheeseburgers hot.
