inside out cheeseburgers

Today was a good day.  I did some studying and a little cleaning – but I mostly enjoyed being lazy.  I took Cameron to preschool after taking the big kids and when we got there, he was anxious to get in and he tripped and fell out of the car.  got a nasty owie on his elbow.  He didn’t want me to take a picture of it to show you guys because, according to him, “it’s not handsome.”   These days, being handsome is very important to him.   =)

Blake was off work today and since Josh is at track practice these days until 6 o’clock in the afternoon, we were in no real hurry to make dinner.  I went to the tanning bed and picked up the little man from school and then came home to start preparing the dinner I’ve been totally looking forward to making for Blake and Josh. 

Blake and I were having lunch at a sweet little restaurant called “Juicy Lucy’s” in Glenwood last week and it’s always been one of our favorite spots – since we first met almost ten years ago.  While we were eating, he was saying that a juicy lucy is actually a stuffed hamburger, usually stuffed with bleu or some other sort of cheese and that he had never actually had one but bet it was super yummy.  He was saying that he thought it was odd that the restaurant is named after this particular thing called a Juicy Lucy but they didn’t actually have it on the menu. 

So – I stumbled across this recipe in my new cookbook – Hungry Girl 1-2-3  Let me tell you – I Love this cookbook! 

So here is the recipe – I hope you’ll try it out, it was a total hit at my house, with everyone!

outside-in cheeseburger patty

ingredients:  (per patty)

4-ounces extra-lean ground beef (i used laura’s lean, all natural – no hormones, etc)

1/8 tsp garlic powder  &  1/8 tsp onion powder 

1/8 tsp worcestershire sauce

dash salt (or more to taste)

dash black pepper (or more to taste)

1 wedge, ‘The Laughing Cow’ Light original Swiss Cheese

Directions:

Combine all the ingredients except cheese in a bowl.  Add as much salt and pepper as you like.  Knead mixture by hand until integrated.

Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through).  Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed.  Flatten slightly into a thick patty.

Bring a skillet or grill pan sprayed with nonstick spray (we used the grill outside, but got the coals just right so that they could cook slowly and not burn on the outside – a George forman grill would probably be perfect for this) at med to med-hi heat.   Place patty in the skillet/grill, cover and cook for 4 to 7 minutes per side, depending on how well done you like your burger.  TIP: don’t press on the patty with your spatula ’cause your burger will totally ooze cheese!

Serve.. however you like your burger.  Low carb option – use big leaves of lettuce instead of a bun.  I opted for the bun and also sauteed some baby portobello mushrooms  to top mine off with.  It was DELICIOUS!

per serving:(entire recipe) 179 calories, 6.5 grams fat, 502mg sodium, 1.5 g carbs, 0g fiber, 1g sugars, 26.5g protein

 

Advertisement

• Posted in: recipes ♦ Uncategorized