When I was growing up, my mom always made us cheeseburgers with cheese stuffed inside of the burger rather than slicing it on top. It wasn't until much later that I discovered this wasn't just a Chevriere family thing but an actual style of cheeseburger, called a Juicy Lucy.
- 1 small yellow onion, cut in half and thinly sliced
- 2 tablespoon olive oil
- 2 tablespoon red wine
- salt and pepper
- 1 pound ground beef
- 1 1/2 teaspoon horseradish
- 2 teaspoon red wine vinegar
- 3 tablespoon grated Kerrygold Aged or other medium-sharp Cheddar
- 3 potato buns
- In a small skillet over medium-low heat, combine the onions, olive oil, red wine, and pinch of salt. Cook for about 45 minutes to caramelize, stirring constantly.
- While the onions are cooking, you can prepare the burgers. In a large mixing bowl, combine the ground beef, horseradish, red wine vinegar, and salt and pepper. Mix well to make sure all the seasonings are fully integrated with the meat.
- To form the patties, take about a fist-size ball of the ground beef and in the middle create a divet. Repeat for the other two patties, reserving a small amount for each to cover the hole.
- Fill the divet in each of the patties with the grated cheese, then cover with a thin layer of meat, making sure the sides are well sealed.
- Cook the patties in a cast iron skillet or medium-sized pan over medium-high heat for about 5 minutes on each side, or until they reach desired doneness.
- To compose, place the patties on the buns and top with some of the caramelized onions.