May is ‘Hamburger Month’

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ST. LOUIS (KTVI) – With May being Hamburger Month, we invited Carol Hurst from the Old Town Spice Shop down to Fox 2 studios to share a recipe for the ‘Juicy Lucy.’

Juicy Lucy Recipe
•2 pounds Ground Beef (80%), chilled (yes, very chilled)
•3 oz Frozen Spinach, frozen and crumbled (yes, keep frozen)
•1 tbsp. Worcestershire Sauce
•3 tsp. Garlic Powder
•4 oz. American Cheese cut to 1″ squares.
•Salt (I prefer Black Truffle Sea Salt)
•Ground Black Pepper
•1 bottle Bourbon Glaze Sauce
•1 small red or yellow onion, sliced thin
•Hamburger buns

Preheat the grill to high.

Assemble your burger ingredients, mixing the meat, Worcestershire sauce, garlic powder, salt /pepper and spinach together. You want to keep the meat mixture very chilled, so keeping the ground beef as cold as possible and using the spinach in a frozen form helps. You can omit the spinach, but it does help to keep the meat moist, plus tastes great.

Divide the mixture in to 4 portions. Take the four portions, divide each in two and roll each in to a ball. Take each ball and flatten on wax paper until each is about 5 inches wide. Add 1 ounce of the cheese atop two of the patties. Flip the two remaining patties on top of the cheese-topped ones. Pinch around the edges. Yes, the burgers will be a mound shape.

Cover the assembled burgers with plastic wrap or waxed paper and refrigerate for 10 minutes.

Place the burgers on the grill, cooking for 5 minutes on one side, then flip and cook for 2 minutes on the final side.

Place on bun and top with Bourbon Glazed sautéed onions and enjoy! Your burgers should be medium-well done, with melted cheese oozing out.