Welcome back to QCK!
I recently got on kind of a burger kick, clearly, I’m posting two burger recipes in the span of a week. But no regrets. Quarnatine was hard and cheese burgers are like my ultimate weakness. I mean… what’s honestly more satisfying than a really good burger? Honestly, nothing. Okay, maybe a few things. But it’s hard to beat!
The trend of over-the-top burgers started a few years ago and honestly, things got out of hand. But one burger that I have stood behind for a couple years now is the PB&J Juicy Lucy. These things are effing good. I think when this burger first came out a lot of people were shocked, but when you look at food from most South-East Asian and North African countries, the use of peanut butter in savory foods is pretty much a staple. They’re the perfect combination of sweet and salty and the molten peanut butter/cheese core is nothing short of perfection. The strawberry jam ties everything together in the same way that ketchup on a normal burger does… but better.
In the recipe directions, I’ll share all the steps I use to make a high-quality, restaurant style burger at home. If you’re confused about anything or want more in-depth details on that process, click on this hyperlink. It goes to my smash burger post where I share all the secrets to a restaurant style burger.
- A fried egg
|Prep: 10 Min||Cook: 10-15 Min||Category: 30 Min Meal||Servings: 4|
- 1 lb 80/20 Ground Beef
- 2 Tbsp Unsalted Butter, room temp
- 4 Sliced of Cheddar Cheese
- 4 Tbsp Creamy Peanut Butter
- Strawberry Jam or Jelly, for serving
- Salt, to taste
- Buns, for serving
- In a medium mixing bowl with a wooden spoon or clean hands, combine ground beef and butter until the meat turns to a pink color with white streaks, this means the lean meat and the fat are combined.
- Split the burger meat into 8 equal sized balls and press them into thin, flat patties, two per burger.
- Fold the slices of cheddar cheese into a small square.
- In the center of four of the patties, place a folded slice of cheese and one Tbsp of peanutbutter.
- Place the plain burger patties on top of the ones with cheese and peanutbutter and firmly press the edges together.
- In a large cast-iron skillet or sauté pan over medium-high heat, cook the burgers.
- Once the burgers are placed in the pan, salt each one.
- Cook 5-7 minutes on each side, the cheese will likely ooze out a bit.
- Place the cooked patties on a toasted bun and add about a tablespoon of strawberry jam to each.
- Cool slightly before serving, the middle will be really hot!
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!