Spicy Juicy Lucy Mini Burgers
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 760, total fat 37 G., saturated fats 13 G., proteins 40 G., carbohydrates 68 G., fiber 9 G., cholesterol 97 mg, sodium 997 mg, sugar 18 G.
Calories 760, total fat 37 G., saturated fats 13 G., proteins 40 G., carbohydrates 68 G., fiber 9 G., cholesterol 97 mg, sodium 997 mg, sugar 18 G.
Juicy Lucy burgers are burgers with a patty stuffed with melted cheese. This mini version not only offers the delight of melting cheese inside a juicy beef patty, but also a stunning savory flavor and a comforting spiciness from pepperjack cheese and chipotle peppers. The patties are grilled in the oven, and to ensure they get a nice crispy crust, place the baking sheet in the oven when the heating element is on (meaning the red light is on and switches off periodically).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 large onion, thinly sliced (about 3 cups)
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cloves garlic, crushed
- 700 g of ground beef
- 110 g pepper jack cheese, divided into 12 equal parts
- 1/4 cup ketchup
- 1 tbsp balsamic vinegar
- 12 mini potato buns, halved and toasted
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Recipes with similar ingredients: ground beef, hamburger buns, pepper jack cheese, chipotle peppers in adobo sauce, balsamic vinegar, ketchup
Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium heat and add the onion, spreading it out evenly. Cook, undisturbed, until the edges of the onion begin to brown, 5 minutes. Stir the onion and continue cooking, stirring occasionally, until golden brown and caramelized, another 20 minutes. Add the chipotle pepper, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until fragrant, stir thoroughly, 1-2 minutes, and remove from heat.
- Preheat the oven to broil. Divide the ground meat into 12 portions, each weighing 55-60 grams (1.9-2.3 oz). Insert a piece of cheese into each portion and form patties 6-8 cm (2.5-3.5 in) in diameter. Place the cheese-filled patties on a foil-lined baking sheet and sprinkle each patty with 3/4 teaspoon of salt.
- Grill in the oven until the cheese is melted and the patties are still slightly pink on the inside, about 6 minutes. The patties should be cooked to at least medium-rare so the cheese is melted but still juicy.
- In a small bowl, combine the ketchup, balsamic vinegar, and 1/4 teaspoon of black pepper. Brush the patties with the sauce. Spread the remaining sauce on the bottom bun halves. Place a patty on each bottom bun, top with some hot onions, and cover with the top bun halves. Serve the burgers warm.
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