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Juicy Lucille Burgers

Name: Juicy Lucille Burgers
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 1 lb of 80% lean ground beef; 0 of Kosher salt and freshly ground black pepper; 2 Tbsp of pimento cheese spread; 0 of Melted unsalted butter, for brushing; 0 of Brioche buns and pickles, for serving

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

Prep Time

00:15

Cook Time

00:14

4.33 (3)

3906

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

Rack

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.

3. Add Cheese

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

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.

5. Cook

Rack

Transfer to the the oven and cook for 7 minutes.

Sous Vide Mode: Off

Steam: 60%

Temp: 455°F

Heat: Rear, Top

00:07 Timer

6. Baste and Flip

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

7. Cook

Rack

Return to the oven and cook for 7 more minutes.

Sous Vide Mode: Off

Steam: 60%

Temp: 455°F

Heat: Rear, Top

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.