The trick is to smoke the meat and not make the meat smoke

JUICY LUCY BURGERS

  Date: September 27, 2011
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Info
This is a classic burger recipe originating in Minnesota. The Cook's Country folks tweaked the recipe to improve on the consistency of the burger and to help keep the cheese in. The first thing they did was use a single thick slice of cheese in the middle of the burger. The second thing was to use a panade of milk and bread to allow the burger to be cooked to medium well using medium heat. This extended the cooking time, but the panade kept the burger from drying out. The next tweak was to make a double walled patty to help contain the cheese. The final step was to let the burgers rest for 5 minutes before serving. These burgers were excellent, certainly in the top 5 I've ever made. They had a great beefy flavor and were moist and tender on the inside. Best of all, the prep was under 30 minutes before the burgers were on the grill.
Recipe Source:
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Cooks Country

Cook's Country TV:

Here is the recipe from the Cook's Country TV show - JUCY LUCY BURGERS

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Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zero Tare Kitchen Scale
  • 19" Grill Spatula
  • SR 19" Locking Tongs