The Big Juicy” Smoked Gouda Cheeseburger

WELCoME to MY tAKE oN A FAMoUS Minneapolis signature cheeseburger you might’ve heard of—the Juicy Lucy. “The Big Juicy” is a nod to this iconic burger, but my version gives you something to write home about! I start with garlic powder, onion powder, and smoked paprika to give the patties a flavor boost, then I call upon the goodness of smoked Gouda and provolone to take this burger to gooey new heights. But it doesn’t stop there. To finish this stacked behemoth, I “turn up the Southern” by smothering it with onions sautéed in butter, Worcester- shire sauce, and brown sugar. This is what you want!

Ingredients

Chef Jernard Butter Melts BBQ Whiskey Butter

Griddled onions

2 sweet yellow onions, sliced

1⁄4 cup Worcestershire sauce

1 teaspoon light brown sugar

Burgers

2 pounds 80% lean ground sirloin

2 tablespoons smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder
Kosher salt

Cracked black pepper

8 slices smoked Gouda Cheese

4 slices provolone cheese

3–4 tablespoons olive oil (optional)

4 brioche buns, split

1 large red onion, thinly sliced Bread and butter pickles, for assembling

Cooking Instructions

01

To make the griddled onions, melt the butter in a medium sauté pan over medium-high heat. Add the yellow onions and sauté until they are soft and translucent, about 5 minutes. Add the Worcestershire sauce and brown sugar and sauté until the onions are very soft and browned, another 5–10 minutes. (You can make the onions up to an hour ahead of time and let them sit in the pan until ready to serve.)

02

Meanwhile, in a large chilled bowl, season the meat with the smoked paprika, garlic powder, onion powder, and salt and pepper as desired. Gently mix to combine.

03

Form the meat into eight equal patties. Create an indentation in the center of four of the patties using your fingers. Fill each indentation with 1 slice of Gouda and 1 slice of provolone. Place the remaining burger patties on top and pinch the outer edges to seal in the cheese between the patties.

04

Heat a griddle, cast iron skillet, or large nonstick skillet over high heat. (I normally sear the burgers directly on the griddle or skillet, but you can cook the burgers in olive oil if you like.) Add the burgers and cook until the underside is golden brown, about 5 minutes. The burgers may begin to swell up once the cheese starts to melt. Some of the ooey-gooey cheese may ooze out, and that is fine! Flip the burgers and top with the remaining slices of Gouda. Cook until the burgers are browned on the other side and the cheese has melted, about 5 minutes more.

05

To assemble the burgers, place pickles on the bottom bun, add the burger and top with some red onion and a forkful of the caramelized onions. Feel free to add any other toppings and condiments you like (sliced tomato, ketchup, mustard, mayo, barbecue sauce . . .). Serve the burgers right away.