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.
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.