MEMORIAL DAY SPECIAL

Ingredients

• 1 Red Onion
• 1 Tomato
• 1 tsp. Seasoning Salt
• 12 oz Ground Beef
• 1 tsp. Worcestershire Sauce
• 3 American Cheese Slices
• 2 Brioche Buns
• ¼ oz Baby Arugula
• 6 Pickle Slices
• Olive Oil
• Salt Pepper
• Peel onion and slice into ¼” rounds. Slice tomato
• thick wedges.

Instructions

1. 1

   Cook Within: Prevent cheese “leakage” during cooking by forming a crater in lower patty half for cheese to rest in. This allows space around the edges for second patty to form a Two bars in south Minneapolis claim to be the inventors of the Juicy Lucy, or Jucy Lucy, depending on whose version you buy. President Obama even (unwittingly, perhaps) took sides on the matter when he stopped into one of the establishments for the signature burger, prompting the other bar to tweet him a personal invitation.

2. 2

   Peel onion and slice into ¼” rounds. Slice tomato: into ¼” rounds. Cut potatoes lengthwise into

3. 3

   Cook the Burgers: Warm a grill pan or outdoor grill to medium-high ers on one side 5-6 minutes, flip, and cook another 5-6 minutes, or until burgers reach a minimum inter- nal temperature of 160 degrees. Cheese may leak from burgers. Don’t worry, they’re still delicious!

4. 4

   Bake the Fries: 2 tsp. olive oil, seasoning salt, and a pinch of salt and pepper. Bake 28-30 minutes, flipping halfway through, until golden brown and fork tender. Remove from oven, let cool for 5 minutes on pan so they get crispy, and transfer to a plate.

5. 5

   Toast the Buns: bake until warm, about 3-4 minutes. Alternatively, you can place buns directly on grill pan or outdoor grill to save dirtying another dish.

6. 6

   Make Burger Patties: While fries are baking, combine beef, Worcester- shire sauce, and ¼ tsp. each of salt and pepper in a patties (about ½” thick and 4” in diameter). Quarter cheese slices and divide between the middle of two burger patties. Place remaining patties on cheese- topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in burger while cooking.

7. 7

   Plate the Dish: Place toasted bun on a plate. Top bottom bun with arugula, red onion, and tomato slices. Place burger on top and crown with top bun. Arrange a pile of potato wedges and pickles on the side. A note of caution: Before biting into burger, be aware that cheese inside is very hot! We like to slice ours in half to cool it down. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • For extra-crispy fries, place potatoes in a bowl and cover with cold water, rinse, and thoroughly pat dry to remove excess starch before baking. • When making patties, be sure to form a tight seal around cheese so it stays inside burger the recipe before you start–we promise it will be time