Jucy Blucys

[Brad Olson]

My wife and I recently came across this cheese at a local winery. Blue cheese flavor with the texture of a jack, cheddar or Colby? Sign me up!


The thread title should be a dead giveaway. I split a pound of ground beef into 4 patties.


I used a strip of bacon to help seal the seam between the 2 patties. Because nobody likes Leaky Lucy, whether it's a burger or that girl your buddy's trying to set you up with.


They were grilled indirect from start to finish, but I made sure to get the iron grate good and hot first. Hmmm...looks like the bacon might've suffered a slight breach.


Winner winner burger dinner! The cheese worked perfectly and added a nice tangy flavor that other Jucy Lucy cheeses just don't have (and it's also great with crackers and sausage). Hopefully my local cheese store can order some for me so that I can find it a little closer to home.

Given the appearance of the cheese I thought about maybe calling them "phlegmburgers"...

 

[Tony R]

Cool looking chesse!!! Hey you forgot the action shots

 

[Chris Lynch]

never mind what I said before...this is proof that you sir...are a genius.

 

[Brad Olson]

I take absolutely no credit for this. I was just lucky enough to find the cheese and the Jucy Lucy concept has been around for years.

Now the guy who came up with a smooth, meltable blue cheese...he's a genius!

 

[Eric Aarseth]

A Minnesota concept no less! I like the self-deprecating "phlegmburger". Great execution. Have you tried other cheese? I've only done the standard kraft american. This inspires me to branch out. Pepper Jack? Smoked Gouda (does it melt well?)?

 

[Brad Olson]

I think any of the Jack or Jack-blend cheeses would be good; I've used Colby-Jack before. Muenster's another one that melts well inside.

The first time I made them with blue cheese I combined the cheese and some butter in a pan until they melted into a smooth mixture, and then I chilled it until it was firm enough to work with. It worked, but it was definitely more labor-intensive.

I just pretend that it's not a Minnesota thing and that helps.

 

[Mike Coffman]

Delicious looking burgers Brad!

 

[Mike Cosgrove]

You dont have to be ashamed, I proudly cooked up some Wisconsin cheese over the weekend.

 

[Paul Kastner]

I did not think of phlegm until you posted it. But without that thought in my head I liked the burgers.

 

[Brad Olson]

Cool looking chesse!!! Hey you forgot the action shots

I generally don't like to take a camera outdoors for short periods of time during the winter months because of the big temperature swings, which you might not be familiar with. Although even when it's warmer I'm usually running around pulling the rest of the meal together so the on-the-grate shots suffer.

You dont have to be ashamed, I proudly cooked up some Wisconsin cheese over the weekend.

Naturally, you had the proper permits to use Wisconsin cheese in an out-of-state location.

 

[Bob Mann]

Wow, very nice Brad, it looks great!

 

[Wolgast]

A burger that i would love to down! Quality!

 

[Andy Beers]

Looks cheezey

 

[S Riddell]

Nice burgers. I don't like blue cheese myself, but I'd give that a try

 

[Gary H. NJ]

Nice Jucy Lucy Brad. Just the way I like them. I recommend some onion jam as a condiment if you're interested. Goes well with the blue.

 

[Phil Perrin]

Looks good!
And I prefer my JLs with blue cheese!

 

[Joe InJersey]

cool cheese... you're right though, that looks like a burger best eaten and not looked at.

 

[Brian Dahl]

cool cheese... you're right though, that looks like a burger best eaten and not looked at.

Yeah, I'm gonna second Joe on this one. But I'll bet they tasted just fine!

 

[Jabe G]

That looks awesome!