Juicy Lucy Bacon Cheeseburger with Smashed Tricolored Potatoes
In honor of National Cheeseburger Day, Chef Zach prepared his version of a Minneapolis masterpiece. The Juicy Lucy or Jucy Lucy, depending on who you talk to, is claimed to have originated in one of two restaurants, but instead of maintaining a beef, they encourage other restaurants to throw their hats into the ring and do their own take on this modern classic. Chef Zach’s version tonight is fairly simple with American cheese, bacon, and a “special sauce,” and while cooking he came up with lots of other ideas: top it with sauteed mushrooms, an egg, onion rings, or caramelized onions, or fill the patty with blue cheese or pepper jack. The possibilities are endless with a burger like this one!
• For the cheeseburgers:
1 lb. of ground beef
2 brioche buns
8 slices of bacon
4 slices of American cheese
2-4 leafs of red leaf lettuce per burger, to taste
1 1/2 tbs. of barbecue sauce
1 1/2 tbs. of mayonnaise
Kosher salt and black pepper for seasoning to taste
Preheat oven to 350 degrees F. Divide the beef in 4 equal portions. Form a base patty, and onto this add two slices of cheese that have been folded twice over. With a second portion of beef, make another patty and gently form it on top of the cheese, pressing into the lower patty. Try to reshape the Juicy Lucy patty so that the two halves are blended and there is no seam.
Lay out the bacon on a wire rack sitting in a sheet pan. Bake for 18-22 minutes, depending on thickness. Cut in half so that they fit the burger. Butter the insides of the buns. Mix the barbecue sauce and mayonnaise to make the special sauce.
In a large frying pan or on a flat top griddle, turn the heat to medium and grill the burgers for 6-7 minutes on each side. Grill the buns butter side down until golden brown.
Layer as such: bottom bun, special sauce, red leaf lettuce, Juicy Lucy patty, 8 half strips of bacon, top bun (optional is more sauce on the top bun).
• For the potatoes:
20 marble-sized tricolored potatoes
2 tbs. of duck fat
1 tbs. of garlic, crushed and smashed
1 tsp. of hickory smoked sea salt
Black pepper to taste
Steam the potatoes until tender, but not overcooked. In a large cast iron pan or skillet, melt the duck fat over medium heat. Smash the potatoes in the pan with a spatula. Cook the first side until crispy, then add the garlic right before flipping. Crisp the other side, sprinkle with salt (and optional pepper), and stir just before serving to make sure that the potatoes have all had contact with garlic.