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I first came across a recipe for a Jucy Lucy Burger (yes, that's the proper spelling) at Allrecipes and was intrigued that they said it is a Minnesota favorite so decided to research it further. As it turns out it was created at Matt's Bar in South Minneapolis and many variations have evolved across the area.
Here's my spiced up variation of the original. I tried grilling them but that didn't fair well because couldn't control as well as in a skillet and the cheese oozed out ;-)
Be sure to allow the burger patties to slightly cool before biting into them because super hot cheese doesn't feel very good burning the mouth LOL! Oh, and napkins might be in order.
Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl and mix well. Form four very thin patties from the beef. Each patty should be just slightly larger than a slice of cheese.
Cut each slice of American cheese in to 4 equal pieces and stack the pieces. Place one stack of cheese on two of the ground beef patties, sprinkle 1 teaspoon of the poblano chilies on each, cover with the remaining beef patties and then "tightly" pinch the outer edges together to securely seal the cheese within the meat. (If you don't secure, you might end up with a cheesy volcano)
Heat a heavy bottomed skillet over medium heat and cook burgers on one side until browned, about 4 minutes. (The burgers will puff up due to steam from the melting cheese so don't worry). Turn burgers and gently prick the top of each patty to allow the steam to escape and cook until browned on the outside and no longer pink on the inside, about 4 minutes.
Spread the mayonnaise and Cajun mustard on the toasted buns, add the burger patties and serve.
Stir ingredients together well in a small bowl. Serve immediately or cover and chill until ready to serve. The mustard will stay fresh in the refrigerator for about three days. Makes 1/4 cup
By Deeli from Richland, WA