Jucy Lucys

• 2 1/2 pounds 80% lean ground beef (such as chuck)
• 6 slices American cheese
• 1 tablespoon vegetable oil
• 1 onion, diced
• Kosher salt and freshly ground pepper
• Dill pickle slices, for serving
• 6 soft hamburger buns, split

1. Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties.
2. Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese.
3. Top with another patty.
4. Crimp the edges of the 2 patties together, sealing the cheese inside.
5. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.
6. Warm the vegetable oil in a cast-iron skillet over medium-high heat.
7. Add the onion and cook, stirring, until browned, about 10 minutes.
8. Transfer the onion to a bowl and wipe out the skillet.
9. Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes.
10. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well.
11. Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun.
12. Wait a few minutes before biting into the burger-the cheese is hot!
13. Photograph by Tina Rupp

ground beef, american cheese, vegetable oil, onion, kosher salt, pickle, buns

Taken from www.foodnetwork.com/recipes/food-network-kitchens/jucy-lucy-recipe.html (may not work)