Juicy Lucy Crunch Burger
Get the best of every texture with these juicy cheese-stuffed patties topped with freshly fried and crunchy potato chips.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- For the chips:
- 2 pounds fingerling potatoes, washed and chilled
- 1 tablespoon white vinegar
- 4 cups canola oil or vegetable oil for deep-frying
- 1 teaspoon seasoning salt
- For the sauce:
- ¼ cup mayonnaise
- 1 teaspoon dill pickle juice
- 1 teaspoon diced mini dill pickles
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon minced parsley leaves
- For the burger:
- 2 slices mild cheddar cheese, quartered
- 2 slices American cheese, quartered
- 1½ pounds ground chuck, chilled
- 1 teaspoon seasoning salt
- ½ teaspoon onion powder
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon black pepper
- Brioche buns, green leaf lettuce and tomato for serving
Instructions
- For the chips:
- Using a mandoline, cut each potato into paper-thin slices; transfer the slices to a bowl of ice water. Add vinegar to the sliced potatoes.
- Drain the slices on paper towels and allow to dry for at least 30 minutes.
- In a 3-quart shallow saucepan, heat oil until a deep-fat thermometer registers 380 degrees. Working in batches of 10 or 12 slices, fry potatoes until golden, about 2 minutes. Transfer chips to a baking sheet lined with paper towels or a cooling rack and sprinkle with seasoning salt.
- For the sauce:
- In a small bowl, whisk together the mayo, pickle juice, minced pickles, ketchup, mustard, paprika, onion powder, garlic powder and chopped parsley. Set aside.
- For the burger:
- Stack 2 quarters of American cheese on top on 2 quarters of cheddar cheese and set aside. Repeat with remaining cheese slices.
- Place the ground chuck in a large bowl and add the seasoning salt, onion powder, Worcestershire and black pepper. Mix with your hands until just combined. Do not overwork the meat mixture.
- Divide the meat into 8 equal portions. Using your fingers, press 2 portions of the meat into 2¼-inch-thick patties that are each about 1 inch wider than the hamburger buns.
- Place a stack of cheese into the center of one patty and place the second patty on top, making sure to pinch and round off the edges carefully. Repeat with remaining portions.
- Preheat a grill pan or outdoor grill to medium-high heat. Cook each stuffed patty for about 4 minutes on each side and allow to rest before serving.
- To assemble the burger, place the bottom of a brioche bun on a clean plate. Spread about 1 tablespoon of sauce on both sides of the bun. On the bottom bun, layer the lettuce, then the burger, followed by a tomato slice and a small handful of chips. Top with the coated top bun. Serve with extra chips and a side of sauce.
Watch the recipe video here:
Last name Hungry, first name Always? Then Juicy Lucy is for YOU.Save this recipe: https://taste.md/2vJi4nJMore recipes on our app ? https://taste.md/2sltyPt
Posted by Tastemade on Monday, September 11, 2017
