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Juicy Lucia Burger with Baked Fries

14 INGREDIENTS • 16 STEPS • 1HR 10MINS

Juicy Lucia Burger with Baked Fries

Recipe

4.0

2 ratings
"In the Twin Cities, the Juicy Lucy is unparalleled in the burger universe. This cheese-filled masterpiece has reached iconic status and is deserving of the title. Here is a variation with an Italian twist that pays tribute to its predecessor. " - Adam Richman
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"In the Twin Cities, the Juicy Lucy is unparalleled in the burger universe. This cheese-filled masterpiece has reached iconic status and is deserving of the title. Here is a variation with an Italian twist that pays tribute to its predecessor. " - Adam Richman
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

1HR 10MINS

Total Time

$3.69

Cost Per Serving

Ingredients

Servings
2
us / metric
Fresh Basil
9 g
Fresh Basil
Russet Potato
2
Russet Potatoes
Ketchup
4 Tbsp
Ketchup
85/15 Lean Ground Beef
225 g
85/15 Lean Ground Beef
Fresh Mozzarella Cheese Ball
115 g
Fresh Mozzarella Cheese Ball
Potato Bun
2
Potato Buns
Parmesan Cheese
2 Tbsp
Parmesan Cheese
Garlic
6 cloves
Garlic
Spicy Italian Sausage Link
170 g
Spicy Italian Sausage Links
Mayonnaise
2 Tbsp
Mayonnaise
Roasted Red Pepper Strips
85 g
Roasted Red Pepper Strips
Salt
1 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Extra-Virgin Olive Oil
2 1/2 Tbsp
Extra-Virgin Olive Oil
plus more for the tray

Nutrition Per Serving

VIEW ALL
Calories
923
Fat
75.1 g
Protein
48.9 g
Carbs
12.8 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat grill to high. Preheat oven to 350 degrees F (180 degrees C).
step 2
Finely chop two of the Garlic (2 cloves).
step 3
Remove the Fresh Basil (9 g) leaves from the stems. Chiffonade the basil by stacking the leaves into a neat pile. Roll the leaves lengthwise and slice very thinly across, then set aside.
step 4
Peel and quarter Russet Potatoes (2) lengthwise, and cut each quarter in half lengthwise. You should end up with 8 wedges per potato. Place into a medium bowl with water to release some of their starch.
step 4 Peel and quarter Russet Potatoes (2) lengthwise, and cut each quarter in half lengthwise. You should end up with 8 wedges per potato. Place into a medium bowl with water to release some of their starch.
step 5
Drain the potatoes into a colander. Pat dry and return to the bowl. Drizzle with Extra-Virgin Olive Oil (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).
step 6
Place the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes.
step 6 Place the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes.
step 7
Toss the remaining Garlic (4 cloves) with Extra-Virgin Olive Oil and spread onto a second baking tray lined with parchment paper. Place in the oven while the potatoes bake, and bake for 10 minutes.
step 8
Remove potatoes from oven and toss with Parmesan Cheese (2 Tbsp).
step 9
Meanwhile, remove casings from Spicy Italian Sausage Links (170 g) and place into a large bowl. Add 85/15 Lean Ground Beef (225 g), chopped garlic, 1⁄2 teaspoon of Salt (1/2 tsp) and 1⁄4 teaspoon of Ground Black Pepper (1/4 tsp) and mix well. Form the mixture into 4 equal sized thin patties, about three and a half ounces each.
step 10
Top two patties with a quarter of the Fresh Mozzarella Cheese Ball (115 g), each. Top with basil and Roasted Red Pepper Strips (85 g). Then add a second patty. Crimp the edges to enclose the stuffing.
step 10 Top two patties with a quarter of the Fresh Mozzarella Cheese Ball (115 g), each. Top with basil and Roasted Red Pepper Strips (85 g). Then add a second patty. Crimp the edges to enclose the stuffing.
step 11
Refrigerate for 15 minutes.
step 12
Using a spoon, smash roasted garlic and place into a small bowl. In the same bowl, add the Mayonnaise (2 Tbsp) and Extra-Virgin Olive Oil (1 tsp) Mix well and set aside.
step 12 Using a spoon, smash roasted garlic and place into a small bowl. In the same bowl, add the Mayonnaise (2 Tbsp) and Extra-Virgin Olive Oil (1 tsp) Mix well and set aside.
step 13
Place the patties on the grill and cook on each side for about 7 minutes, or until desired temperature.
step 13 Place the patties on the grill and cook on each side for about 7 minutes, or until desired temperature.
step 14
Slice the Potato Buns (2) in half, and brush with Extra-Virgin Olive Oil (1 Tbsp). Place the rolls face side down, directly on the grill for the final minute of the burger cooking time.
step 15
Spread the garlic mayonnaise on the bottom halves of the buns, and place on two plates. Place burgers, and serve with baked fries and Ketchup (4 Tbsp) on the side.
step 15 Spread the garlic mayonnaise on the bottom halves of the buns, and place on two plates. Place burgers, and serve with baked fries and Ketchup (4 Tbsp) on the side.
step 16
Serve and enjoy!
step 16 Serve and enjoy!

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