Sunday, October 17, 2010

Mexi Turkey Juicy Lucy

If you don't live in the Twin Cities you may not be familiar with a Juicy Lucy. It's one of those regional things that sprouted up many years ago in the bars of South Minneapolis - at the 5-8 Club and Matt's (where it's inexplicably spelled Jucy Lucy). It was even the topic of an episode of Food Wars on the Food Network. Other restaurants have gotten in on the fun and many bars In Minneapolis and St. Paul now have some version of a Juicy Lucy on their menu.

What is a Juicy Lucy? It's basically just an inside-out cheeseburger. Simple right? But people go nuts over these things! I've never had one but I thought I could make one at home with lean ground turkey. It was a super flavorful burger with the addition of some kicky mexican ingredients like pickled jalapenos, cilantro, and roasted red peppers.

The cheese I stuffed inside was the queso quesadilla left over from my enchiladas verdes. On top of the sizzling hot burgers I added sliced avocado, tomato, lettuce, and grilled tomatillo salsa (also left over from the enchiladas).

The flavorful ingredients and cheese ensure these burgers aren't dry and boring (a typical outcome with turkey burgers!

Mexi Turkey Juicy Lucys, serves 4
1 package ground turkey (1.25 lbs)
1/4 onion, grated on microplane
2 cloves garlic, grated on microplane
2 Tbsp chopped pickled jalapenos
2 Tbsp chopped roasted red peppers
handful chopped cilantro
1/2 tsp salt
1/4 tsp black pepper
pinch cayenne pepper
1 Tbsp olive oil

Several slices good melting cheese
Hamburger buns
Toppings such as lettuce, tomato, avocado, salsa

Mix turkey and all the rest of the ingredients through the olive oil together with your hands. Make 8 flat patties out of the meat mixture. Add a few slices cheese between 2 of the patties and pinch the edges together all around.

Add to lightly oiled grill pan (or frying pan or outdoor grill) over medium-high heat. Cook 6-7 minutes on one side without moving. Flip and cook 5 more minutes on the other side or until cooked through.

Serve on toasted buns with optional toppings. Cut it open and watch the cheese ooze out! Careful, it's HOT! But delicious!


  1. hmmmm! this comment has nothing to do w/ the recipie and everything to do with the blog. Here I sit - in a hotel room over looking downtown LA.. computer on my lap checking what you made in good ol MPLS. I find my thoughts drifting to the rather intangible aspects of a meal or rather there ability to draw us together even if it is over a virtual dinner table. Thank you for the many meals shared near or far and the many more to come. XO!

  2. I always go for lean turkey when going for a ground meat dish, so when I found this recipe I was thoroughly pleased. I went ahead and made these last night and they turned out absolutely perfectly. Mpls represent!