Full recipe w/images found here: http://www.beatsyourmeat.com/2019/07/09/recipe-beyond-meat-juicy-lucy-burger/
As Jon and I are fairly new Minneapolis transplants, I felt like this Juicy Lucy Burger had to be one of the first recipes we put up on our “fancy”new website. Beats Your Meat is all about divulging in the greasy bar foods and butter soaked Sunday dinners we grew up eating. For better or worse, Juicy Lucy Burgers are a heart attack waiting to happen.
Juicy Lucy Burgers originated in Minneapolis. As far as I can tell, the exact origin is disputed, but I can assure you this originated somewhere around here because is the most Midwestern food I’ve ever eaten. This burger has been bastardized to death since its inception, so I figured why not add to the chaos?
So I guess you’re wondering how we made this vegetarian. I think you would be hard pressed to make this meal without Beyond Meat. The Beyond Burger’s similarities to actual raw ground beef gave us the ability to mold the “beef” around the cheese just like the meat eaters make these monstrosities. The result is pretty astounding…
We paired our Juicy Lucy Burger with a super simple red cabbage slaw and a garlic aioli (just to add some more calories on there). I usually like my burgers super basic – lettuce, tomato, ketchup, etc. This time I wanted to try something that would resemble like… an overpriced burger you’d buy at a fancy pub. Guys… I REALLY nailed it. It tastes even better though, knowing I didn’t pay $20 for it.
Now, let’s get started! —Beats Your Meat
Beyond Meat Burger Patty
Sharp Cheddar Cheese
Apple Cider Vinegar
- Place 1 Beyond Meat burger patty into a small mixing bowl.
- Add 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp pepper, a dash of cayenne, and 2 tsp cornstarch into the mixing bowl and mix until combined.
- Once mixture is full combined, split the “beef” in half and form 2 thin burger patties.
- Slice 1oz of sharp cheddar cheese into 2 equal cubes and place next to each other on one of the burger patties.
Carefully place the second patty on top of the patty with cheese. Mold with your hands until a large patty is formed and the cheese is fully sealed in.
*the patty may get a bit crumbly and messy, but just keep molding the patty with your hands until there are no cracks left
Refrigerate the formed burger patty while you make the slaw and aioli.
*This will help keep the burger from falling apart while frying
- Finely chop 1/4 cup of purple cabbage
Add to a small bowl 1 tsp minced garlic, 1 tsp apple cider vinegar, 1 tsp olive oil, and 1 tsp pepper and stir until combined.
- Microwave the slaw mixture for 30 seconds to slightly soften the cabbage
- While making the aioli, you can start toasting your hamburger bun. Place 1 hamburger bun (split into 2 halves) in a small frying pan on medium/low heat. Toast for ~2 minutes on each side.
- In a small bowl, add 1 Tbsp mayo, 1/4 tsp pepper, 1/4 tsp lemon juice, and 2 tsp minced garlic. Stir until combined.
Take your burger out of the fridge, and place in a small frying pan. Heat on medium/low for 5 minutes per side.
*You don’t need to oil your pan
**This is significantly longer than the recommended cooking time for a Beyond Burger. This is because we need a lower heat for longer to ensure that the cheese blocks inside fully melt, but at the same time the outside doesn’t burn.
- While the burger patty is frying, spread the aioli on your toasted buns, and place the cabbage slaw on top.
Once you’ve heated the burger patty for five minutes on each side, place the burger patty on the buns, and complete assembly.
Now chow down while it’s still hot and gooey!