Minneapolis Juicy Lucy Burgers

• 1/4 cup milk
• 2 slices bread, white sandwich style, torn into pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds ground beef, lean
• 4 ounces american cheese cut into 4 squares about 1/2 inch thick

1. In a large bowl, mash together the milk, bread, salt and garlic powder until a smooth paste forms.
2. This paste forms a "panade" which keeps the burgers juicy and moist when grilled.
3. Add the ground beef and mix together thoroughly.
4. Divide the meat mixture into 4 equal portions.
5. Then use about 13 of each portion to cover and seal each chunk of cheese within the beef.
6. Use the remaining 23 to double seal the cheese by forming a ball around the meat covered cheese, then flatten to about 3/4 of an inch to form a thick patty.
7. I first saw this double-sealing technique on the Food Network and it really works to help keep the cheese inside the burger.
8. Refrigerate for at least 30 minutes (or up to 24 hours) on a plate covered with plastic wrap.
9. When ready to cook, preheat your grill and reduce to medium heat.
10. Grill for about 6 to 7 minutes per side, remove and allow to rest for 5 minutes (tented with foil) before serving adorned with your favorite toppings.
11. To cook on the stovetop, heat 1 teaspoon of oil in a non-stick skillet over medium until until very hot and the oil is just beginning to smoke.
12. Cook until well browned, about 5 to 7 minutes and then turn over, cover and continue cooking until done, another 5 to 7 minutes.
13. Allow to rest, tented with foil for 5 minutes before serving.

milk, bread, garlic, salt, black pepper, ground beef, american cheese

Taken from recipeland.com/recipe/v/minneapolis-juicy-lucy-burgers-53992 (may not work)