Minneapolis Juicy Lucy Burgers

Directions

In a large bowl, mash together the milk, bread, salt and garlic powder until a smooth paste forms. This paste forms a “panade” which keeps the burgers juicy and moist when grilled.

Add the ground beef and mix together thoroughly.

Divide the meat mixture into 4 equal portions. Then use about ⅓ of each portion to cover and seal each chunk of cheese within the beef. Use the remaining ⅔ to double seal the cheese by forming a ball around the meat covered cheese, then flatten to about ¾ of an inch to form a thick patty.

I first saw this double-sealing technique on the Food Network and it really works to help keep the cheese inside the burger.

Refrigerate for at least 30 minutes (or up to 24 hours) on a plate covered with plastic wrap.

When ready to cook, preheat your grill and reduce to medium heat. Grill for about 6 to 7 minutes per side, remove and allow to rest for 5 minutes (tented with foil) before serving adorned with your favorite toppings.

To cook on the stovetop, heat 1 teaspoon of oil in a non-stick skillet over medium until until very hot and the oil is just beginning to smoke.

Cook until well browned, about 5 to 7 minutes and then turn over, cover and continue cooking until done, another 5 to 7 minutes. Allow to rest, tented with foil for 5 minutes before serving.