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Juicy Lucy ideas

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I need to prepare in advance 10 or so delicious burgers and I thought Juicy Lucys would be a good idea. The burgers will be prepped and kept chilled until brought to the barbecue.

I just began experimenting with these and so far have done a pretty decent Fourme D'ambert version.

What cheeses would everyone recommend? I was thinking getting some crumbly blue and a mild melting cheese (torokeru) mixed together.

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  1. Cook's Country mag ran an article on Juicy Lucy burgers within the last year--sorry, can't find the issue off hand (this is what I get for not keeping back issues in chron order) but if you go to the website and put "lucy" into the search engine, I'm sure you can get it.

    3 Replies
    1. re: Erika L

      Ah, bummer. It looks like you have to be a subscriber to access the recipes. http://www.cookscountry.com/pwlogin.a...

      ~TDQ

      1. re: The Dairy Queen

        The recipe is in this thread:

        http://americastestkitchen.com/ibb/po...

        1. re: rockycat

          Thanks guys. Maybe it's time to try the origial version.

          Cheers