Molly Yeh’s Spicy Cheddar Juicy Lucies | Girl Meets Farm | Food Network

Molly stuffs this iconic Minnesota burger with sriracha and cheddar for a scrumptious bite!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Spicy Cheddar Juicy Lucies
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

1 1/2 pounds 80/20 ground beef
1 tablespoon sriracha, plus more if desired and for serving
Kosher salt and freshly ground black pepper
4 ounces sharp Cheddar, chopped into small pieces (or shredded)
Flavorless oil, such as canola or vegetable, for the grill
2 tablespoons unsalted butter, plus more for the buns
4 brioche or potato buns
1/2 yellow onion, finely diced
Mayonnaise, such as Kewpie, for serving
4 leaves butter or iceberg lettuce, for serving
4 thick slices tomato, for serving

Directions

Combine the beef, 1 tablespoon sriracha (or more if you’re feeling spicy), 1 teaspoon salt and a few good turns of pepper in a large bowl. Mix with your hands to combine, being careful not to overmix. Divide into 4 parts, roll into balls and create a large divot in the center of each. Fill each divot with an equal amount of cheese. Seal in the cheese and press into patties. Season with salt and pepper on both sides.

Lightly oil a cast-iron pan or grill and heat over medium-high heat. Grill the burgers to desired doneness, 4 to 5 minutes on each side. Lightly butter the buns. Grill the buns until golden brown, 1 to 2 minutes.

Meanwhile, heat a medium cast-iron pan over medium-high heat. Add the butter and melt. Add the onions and season with salt. Cook, stirring occasionally, until golden brown, 5 to 10 minutes.

To serve: I like this order: bun, large squiggle of mayo, lettuce, tomato, meat, smiley face of sriracha, onions, bun. Enjoy!

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Molly Yeh’s Spicy Cheddar Juicy Lucies | Girl Meets Farm | Food Network


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