"It's not the will to win but the will to prepare to win that makes the difference." ~ Bear Bryant
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Our grandson loves any sport with a ball, but his first love is basketball... the Michael Jordan statue was our first stop in Chicago. He and Papa John went to Wrigley Field for a Cubs game... now in Allstars baseball season back home.
RECIPE OF THE WEEK
My husband requested Juicy Lucy burgers last week... stuffed with American cheese is standard, but his favorite is with blue cheese, probably Blue Door Pub's version preferred. This recipe from CHOW.com was a good one... be sure to make the patties thin.
JUICY LUCY BURGERS
-
4 slices American cheese (about 3 ounces)... or any favorite cheese
- 1 1/2 pounds ground beef (80-85% lean), chilled
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for oiling the grill
- 4 soft hamburger buns, split and toasted
Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside.
Mix together meat and spices in a large bowl. Divide the meat into 8 equal portions, press two into 1/4 inch patties about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of one of the patties; top with the second patty and pinch the edges to form a tight seal. Press on the top to form into a single thick patty. Refrigerate until ready to grill.
Heat a grill pan or outdoor grill to medium high. When grill is ready, use tongs to rub the grate with several layers of papers towels dipped in vegetable oil.
Place patties on the grill, close the grill, and cook undistrubed (do not press on the patties) until dark marks appear on the bottom, about 3-4 minutes. Use a spatula to flip the patties, close the grill again and cook again until cooked through, about 3-4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes so that the juices redistribute. Serve on buns.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooksRELATED POSTS
- Wednesdays Unplugged - Marinated Steaks with Ruth's Chris Blue Cheese Crust
- Wednesdays Unplugged - Cheddar BLT Burgers with Tarragon Russian Dressing
- Antiques, beer and Juicy Blucys in St. Paul's Merriam Park
"It's not the will to win but the will to prepare to win that makes the difference." ~ Bear Bryant
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Our grandson loves any sport with a ball, but his first love is basketball... the Michael Jordan statue was our first stop in Chicago. He and Papa John went to Wrigley Field for a Cubs game... now in Allstars baseball season back home.
RECIPE OF THE WEEK
My husband requested Juicy Lucy burgers last week... stuffed with American cheese is standard, but his favorite is with blue cheese, probably Blue Door Pub's version preferred. This recipe from CHOW.com was a good one... be sure to make the patties thin.
JUICY LUCY BURGERS
-
4 slices American cheese (about 3 ounces)... or any favorite cheese
- 1 1/2 pounds ground beef (80-85% lean), chilled
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for oiling the grill
- 4 soft hamburger buns, split and toasted
Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside.
Mix together meat and spices in a large bowl. Divide the meat into 8 equal portions, press two into 1/4 inch patties about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of one of the patties; top with the second patty and pinch the edges to form a tight seal. Press on the top to form into a single thick patty. Refrigerate until ready to grill.
Heat a grill pan or outdoor grill to medium high. When grill is ready, use tongs to rub the grate with several layers of papers towels dipped in vegetable oil.
Place patties on the grill, close the grill, and cook undistrubed (do not press on the patties) until dark marks appear on the bottom, about 3-4 minutes. Use a spatula to flip the patties, close the grill again and cook again until cooked through, about 3-4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes so that the juices redistribute. Serve on buns.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooksRELATED POSTS
- Wednesdays Unplugged - Marinated Steaks with Ruth's Chris Blue Cheese Crust
- Wednesdays Unplugged - Cheddar BLT Burgers with Tarragon Russian Dressing
- Antiques, beer and Juicy Blucys in St. Paul's Merriam Park
"It's not the will to win but the will to prepare to win that makes the difference." ~ Bear Bryant
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Our grandson loves any sport with a ball, but his first love is basketball... the Michael Jordan statue was our first stop in Chicago. He and Papa John went to Wrigley Field for a Cubs game... now in Allstars baseball season back home.
RECIPE OF THE WEEK
My husband requested Juicy Lucy burgers last week... stuffed with American cheese is standard, but his favorite is with blue cheese, probably Blue Door Pub's version preferred. This recipe from CHOW.com was a good one... be sure to make the patties thin.
JUICY LUCY BURGERS
-
4 slices American cheese (about 3 ounces)... or any favorite cheese
- 1 1/2 pounds ground beef (80-85% lean), chilled
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for oiling the grill
- 4 soft hamburger buns, split and toasted
Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside.
Mix together meat and spices in a large bowl. Divide the meat into 8 equal portions, press two into 1/4 inch patties about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of one of the patties; top with the second patty and pinch the edges to form a tight seal. Press on the top to form into a single thick patty. Refrigerate until ready to grill.
Heat a grill pan or outdoor grill to medium high. When grill is ready, use tongs to rub the grate with several layers of papers towels dipped in vegetable oil.
Place patties on the grill, close the grill, and cook undistrubed (do not press on the patties) until dark marks appear on the bottom, about 3-4 minutes. Use a spatula to flip the patties, close the grill again and cook again until cooked through, about 3-4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes so that the juices redistribute. Serve on buns.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooksRELATED POSTS
- Wednesdays Unplugged - Marinated Steaks with Ruth's Chris Blue Cheese Crust
- Wednesdays Unplugged - Cheddar BLT Burgers with Tarragon Russian Dressing
- Antiques, beer and Juicy Blucys in St. Paul's Merriam Park
"It's not the will to win but the will to prepare to win that makes the difference." ~ Bear Bryant
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Our grandson loves any sport with a ball, but his first love is basketball... the Michael Jordan statue was our first stop in Chicago. He and Papa John went to Wrigley Field for a Cubs game... now in Allstars baseball season back home.
RECIPE OF THE WEEK
My husband requested Juicy Lucy burgers last week... stuffed with American cheese is standard, but his favorite is with blue cheese, probably Blue Door Pub's version preferred. This recipe from CHOW.com was a good one... be sure to make the patties thin.
JUICY LUCY BURGERS
-
4 slices American cheese (about 3 ounces)... or any favorite cheese
- 1 1/2 pounds ground beef (80-85% lean), chilled
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for oiling the grill
- 4 soft hamburger buns, split and toasted
Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside.
Mix together meat and spices in a large bowl. Divide the meat into 8 equal portions, press two into 1/4 inch patties about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of one of the patties; top with the second patty and pinch the edges to form a tight seal. Press on the top to form into a single thick patty. Refrigerate until ready to grill.
Heat a grill pan or outdoor grill to medium high. When grill is ready, use tongs to rub the grate with several layers of papers towels dipped in vegetable oil.
Place patties on the grill, close the grill, and cook undistrubed (do not press on the patties) until dark marks appear on the bottom, about 3-4 minutes. Use a spatula to flip the patties, close the grill again and cook again until cooked through, about 3-4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes so that the juices redistribute. Serve on buns.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooksRELATED POSTS
- Wednesdays Unplugged - Marinated Steaks with Ruth's Chris Blue Cheese Crust
- Wednesdays Unplugged - Cheddar BLT Burgers with Tarragon Russian Dressing
- Antiques, beer and Juicy Blucys in St. Paul's Merriam Park
