Juicy Lucille Burgers

Emily Farris
Emily Farris
November 9, 2021
We’re big fans of the Juicy Lucy — a Minneapolis-born burger with cheese inside instead of on top — but every time we’ve tried to make it on the grill, the cheese gets too hot and the whole thing kind of explodes into a cheesy, meaty, melty mess. The Anova Precision Oven solves that problem with a controlled high temperature. We changed up the traditional recipe and replaced the traditional American cheese with pimento cheese spread, which is why we call this one the Juicy Lucille. 
Serves
2
Prep Time
00:15
Cook Time
00:14
Juicy Lucille Burgers
5 (1)
231
Ingredients
1 lb
80% lean ground beef
Kosher salt and freshly ground black pepper
2 Tbsp
pimento cheese spread
Melted unsalted butter, for brushing
Brioche buns and pickles, for serving
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 60%
Temp: 455°F
Heat: Rear, Top

2. Prepare Patties

Divide the beef into four 1/4-pound portions and form into patties. Season both sides with salt and pepper. 
Prepare Patties

3. Add Cheese

Place 1 tablespoon pimento cheese into the center of two of the patties.
Add Cheese

4. Seal

Cover the cheese with the other two patties for form two large burgers. Seal the burgers closed, then brush all sides with the melted butter.
Seal

5. Cook

Transfer to the the oven and cook for 7 minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 455°F
Heat: Top, Rear
00:07 Timer

6. Baste and Flip

Carefully remove the burgers, flip, and baste with the pan juices.

7. Cook

Return to the oven and cook for 7 more minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 455°F
Heat: Top, Rear
00:07 Timer

8. Rest and Serve

Let the burgers rest at least 5 to 10 minutes. (The longer they rest, the less mess they’ll make when you bite into them.) Serve on brioche buns with lots of pickles. 
Rest and Serve
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