The typical American cheese-stuffed Juicy Lucy burger gets us extremely worked up. But what if you made a Juicy Lucy stuffed with not one, but four different types of cheese?
This curd-ducken burger is inspired by our favorite over-the-top holiday roast, the turducken, which consists of a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey. Being the culinary free thinkers that we are, we took blue cheese crumbles and wrapped them mozz, then wrapped that whole situation in provolone and cheddar and stuffed it into a beef burger patty. Next, we cooked the patty in duck fat, then topped it with a piece of crispy duck skin. You’re welcome.
Watch the full clip to get the curd-ducken burger recipe and witness mash-up history being made.
Juicy Lucy Rico-Mozza-Chedda-Provo Burger
Makes 2 burgers
- About 2 teaspoons of crumbled blue cheese
- 1 bocconcini (or 1-inch cube of fresh mozzarella)
- 2 thin slices cheddar
- 2 thin slices provolone
- 10 ounces ground beef
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grated Parmesan cheese
- 1 burger bun
- 2 slices red onion
- Sliced pickles
- Softened butter
- About 2 tablespoons duck fat (from prepared duck confit)
- 1 piece of cooked duck skin (from prepared duck confit), cut in half
- Roasted, marinated tomatoes
Step 1: Turducken the cheese
Fill a ball of mozzarella with crumbles of blue cheese, then wrap cheddar around that and provolone around that. Place the ball on a plate, seam-side down so it doesn’t unravel.
Step 2: Make the burger
Combine the meat with parm, Worcestershire, salt, pepper. Without overworking, mix together. Gather up some meat, flatten slightly, and shape around the bottom of the cheese ball. Gather up more meat, flatten, and sandwich on top. Press the sides together to seal and shape into a patty that’s a little large than the bun.
Step 3: Toast the bread
Place a skillet over medium-low heat and let it warm up. Butter the cut sides of the bun. Toast, cut sides down, until golden, about 2 minutes. Set on plate. Spread with mayo.
Step 4: Crisp the duck skin
Place skin in pan and cook til it’s crispy and the fat has rendered. Leave the fat in the pan and add the rest of the duck fat.
Step 5: Cook and assemble the burger
Turn the heat to high and heat until the fat smokes. Add the burger and sear until the bottom forms a crust, 2 minutes. Flip, and sear the second side, about 2 minutes. Place directly on bun. Top the burger with slices of onion, the roasted tomatoes, pickle, and duck skin. Put on top half. Eat.