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lost squirrel Apr 9, 2008 08:01 PM

Juicy Lucy ideas

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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›4 Replies . Latest Apr 10, 2008 by lost squirrel
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     Erika L Apr 10, 2008 09:33 AM

    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
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    1. re: Erika L
      The Dairy Queen Apr 10, 2008 10:00 AM

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

      ~TDQ
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      1. re: The Dairy Queen
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         rockycat Apr 10, 2008 11:48 AM

        The recipe is in this thread:

        http://americastestkitchen.com/ibb/po...
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        1. re: rockycat
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           lost squirrel Apr 10, 2008 08:33 PM

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

          Cheers
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