Juicy Lucy

Ingredients

2 cucumbers, cut crosswise into 1/8-inch-thick rounds
Kosher salt
3 cups apple cider vinegar
1/2 cup sugar
1 teaspoon yellow mustard seeds
1 teaspoon ground turmeric
1-1/2 tablespoons unsalted butter
1 yellow onion, thinly sliced (about 1 cup)
1 pound ground brisket
8 ounces ground chuck
8 ounces ground short rib
1/2 cup dry-aged fat
4 slices American cheese
freshly ground black pepper
4 brioche buns, lightly toasted
ketchup and mustard, for serving (optional)

Method

  1. Put the cucumbers in a glass or ceramic bowl and season generously with salt. Let the cucumbers sit for at least 30 minutes, until the salt draws the moisture from the cukes. Rinse well and transfer the cucumbers to another large glass or ceramic bowl.
  2. Meanwhile, in a large nonreactive saucepan, combine the vinegar with the sugar, mustard seeds, and turmeric. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar dissolves.
  3. Pour 1 cup of the hot pickling liquid over the cucumbers and set aside to steep. Reserve the remaining pickling liquid for another time. It will keep in the refrigerator for 2 weeks, stored in a lidded glass container.
  4. In a large skillet, melt the butter over medium heat. Add the onions and toss to coat with the butter. Cover and slowly cook, stirring occasionally, until softened, 5 to 6 minutes. Increase the heat to medium-high and brown the onions, stirring constantly, for 6 to 8 minutes longer. When caramelized, season the onions with salt and set aside.
  5. Prepare a charcoal or gas grill for indirect, medium-high heat, or heat a grill pan over high heat.
  6. In a large bowl, use your hands to mix together the ground brisket, ground chuck, ground short ribs, and fat until thoroughly incorporated. Shape into eight 1-inch-thick patties.
  7. Cut 1 slice of American cheese into 4 squares and stack them on top of each other. Put the cheese stack between 2 patties and press the edges of the patties to seal them; don’t leave any cracks. This is very important because you do not want the cheese to ooze out during cooking. Repeat with the remaining patties and cheese so you have 4 Juicy Lucys.
  8. Season the patties on both sides with salt and pepper. Grill the patties over direct heat for 2 to 3 minutes on each side. Move the patties over indirect heat on the grill and cook for 2 to 3 minutes more. If using a grill pan, reduce the heat slightly for the final 2 to 3 minutes of cooking.
  9. Serve the patties on brioche buns topped with the onions and pickles. Serve with ketchup and mustard, if desired.

Notes:

  • If your butcher does not carry ground short rib meat, make up the difference with equal amounts of chuck and brisket.
  • Aged fat is the fat found on aged beef. You may have to special-order it from the butcher. If you can’t find it, use any beef fat. (If you can’t find it or if you just can’t do it, leave it out. I won’t tell … although the burger is best when the fat is included.)

Makes 4 servings.

Source: So Good

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