I have a confession. It's considered a somewhat shameful one for a Minnesotan. When I tell people, I usually get looked at like I have 3 heads. Well, here it is. I don't like Juicy Lucys. For those of you who aren't from Minnesota and don't know what those are, it's a cheeseburger that is stuffed with cheese instead of melted on the top. They're sort of a Minnesota institution. I love the concept, but I have tried many, and the execution is always poor. What should be a delicious, juicy, molten-hot cheese filled burger usually ends up being a dried out, over-cooked molten-hot cheese filled burger. I've even asked if they could please not cook the crap out of my burger, but I always get the same result. So I've given up ordering them in restaurants.
Now, lest I get a bunch of angry comments from people saying I've blasphemed their favorite places, let me make one thing clear. I love the 5-8 Club. I think they have, hands down, the best burgers in the twin cities area. Matt's Bar is great and I also enjoy the Blue Door Pub (I'm purposely leaving The Nook off this list. I understand it's a St. Paul institution. I do not understand why). I just do not like Juicy Lucys.
I remained convinced that a Juicy Lucy doesn't have to be dry. So I tried making one at home with ground chicken. I'm happy to report that my Juicy Lucy remained juicy and delicious. I'm anxious to try making one with ground beef now.
Chicken Juicy Lucy
Prep Time - 10 minutes
Cook Time - 10ish minutes
1/2 lb ground chicken
10-12 slices pepperoni, chopped into little pieces
salt & pepper, to taste
2 cloves garlic, minced
2 TBSP finely chopped onion
1/4 cup freshly grated Parmesan cheese
1/4 cup bread crumbs
Heat a medium skillet over medium-high heat. Add a couple of TBSP of olive oil to the pan.
Mix together the ground chicken, pepperoni, salt & pepper, garlic, onion, Parmesan cheese, and bread crumbs. If it's really wet, add more bread crumbs. Divide into two equal parts. Take off about 1/3 of each one and put to the side. Form the large part into a patty and make it a little thinner in the middle than the edges. Put a mound of shredded cheese (probably 1-2 TBSP) on top of the patty and then take the small part (the 1/3 you took off) and put that on top and completely enclose the cheese. Basically, at this point, it should look like a regular burger patty.
Add the patties to the pan and let cook for about 5 minutes per side, or until cooked through. Serve on toasted buns with your favorite condiments. We used garlic mayonnaise, which was really delicious.