The grill is officially out of hibernation. I know the weather is supposed to turn colder again next week. I don't care. Spring is trying to push its way in and I'm going to help give it a gentle shove. There is a restaurant in Chicago, called Hackney's, that make these little gems. They call it the Inside Out Burger. I still scratch my head over that name though. I mean, we are technically putting the toppings (that normally go outside the burger) on the inside. So shouldn't it be called the Outside In burger?? I'll let smarter folks argue that one. It's also referred to as "The Juicy Lucy." I figure as long as you call it good, it doesn't really matter what it's called. Anyhow, I decided to make my own version at home and I gotta tell ya, it's hard to go back to just a regular ole burger now...
1 pound of ground beef (80/20 works good)
1 ½ teaspoons Montreal steak seasoning
2 tablespoons water (or beef broth)
A few dashes of hot sauce
½ block of cheddar cheese, shredded (or your favorite cheese)
½ pound of bacon, cooked and crumbled
Preheat grill to medium-high heat. Once grill is heated, make sure the grates have been scraped clean. I usually use a wad of aluminum foil to wipe the heated grate surfaces. Clean grates will ensure less sticking as you cook the burgers.
Combine ground beef, seasoning, water and hot sauce together in a medium bowl. What does the added water do? Well, believe it or not, it will actually make your burger more juicy!
Form bottom half of patty (using about 1/3 cup of meat). Add a pinch of shredded cheese onto bottom half of patty. Next add a pinch of crumbled bacon. Form top half of patty (using about another 1/3 cup of meat). Press the two patties together and seal around the edges to ensure the patty is completely sealed. Continue this until you have made all the burgers. This recipe should make about 3-4 burgers (depending on how large you want your burger).
Place on heated grill and cook for about 5-7 minutes on each side for medium-well doneness. Serve on toasted buns with some Virginia Baked Beans and you got a meal!
Cook’s Note: Shredding your cheese will ensure better melting. Also, you can really go crazy with the fillings on these burgers: sauteed onions, mushrooms, jalapeños, different types of cheese– the combinations are endless. This would be a great burger to surprise your guests with. Wait until they see that cheese oozing out from the middle!
Printable Recipe Here