Smoked Gouda Juicy Lucy Burgers with Marinated Cucumbers & Creamy Mustard
Craft

Smoked Gouda Juicy Lucy Burgers

with Marinated Cucumbers & Creamy Mustard

40 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Though its origin is claimed by many, the Juicy Lucy is undoubtedly a favorite of burger lovers everywhere. You'll make these rich burgers by stuffing cheese between two thin patties before searing them to melty, juicy perfection—living up to its signature claim to fame. Crisp, marinated cucumber gives just the right amount of fresh contrast to it all.
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  • Nutrition
    PER SERVING
  • Calories
    1280 Cals (est.)
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fresh
ingredients
Smoked Gouda Juicy Lucy Burgers with Marinated Cucumbers & Creamy Mustard
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 1 lb Sweet Potatoes
  • 1 Persian Cucumber
  • 1 bunch Chives
  • 2 oz Smoked Gouda Cheese
  • 1 Tbsp Sugar
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Dijonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Labneh Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Smoked Gouda Juicy Lucy Burgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Grate the gouda on the large side of a box grater. Thinly slice the cucumber into rounds. In a bowl, combine the sugar and vinegar; season with salt and pepper. Whisk until the sugar has dissolved. Add the sliced cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the buns. Roughly chop the peppers. Thinly slice the chives. In a bowl, combine the labneh, chopped peppers, and half the sliced chives; stir to combine. Taste, then season with salt and pepper if desired.

2 Roast the sweet potatoes

Line a sheet pan with foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Form & stuff the patties
3 Form & stuff the patties

Meanwhile, place the beef, spice blend, and half the parmesan in a bowl. Season with salt and pepper. Gently mix to combine. Using your hands, divide the ground beef mixture into 4 equal-sized balls; flatten each ball into a 1/4-inch-thick patty. Evenly top the center of 2 patties with the grated gouda, then cover each with the remaining patties. Firmly pinch the edges to completely seal the meat around the cheese; cup the sides and gently squeeze to shape into ½-inch-thick burgers.

4 Cook the patties

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter). Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Cook the patties
Toast the buns
5 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.  

6 Assemble the burgers & serve your dish

Assemble the burgers using the toasted buns, dijonnaise, cooked patties, and marinated cucumber (discarding the liquid). Serve the burgers with the roasted sweet potatoes and pepper labneh on the side. Garnish the sweet potatoes with the remaining sliced chives and remaining parmesan. Enjoy!

Assemble the burgers & serve your dish
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