A burger without cheese is pretty boring, in our opinion. One of our favorite ways to eat a cheesy burger is actually the Minnesota way, as a "Juicy Lucy".
According to a New York Times article, "this Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while the inside stays moist thanks to its molten core."
Ragged Point is our year-round bloomy rind triple créme made with cow's milk. It's creamy, lactic flavors melt similarly to a brie-style cheese, making it the perfect addition to a Juicy Lucy burger. Below is a recipe for a Juicy Lucy burger from our head cheesemaker, Robin. Give it a try and let us know how mouth-wateringly delicious it is this summer!
- 1 lb 80/20 Ground Beef, Divided into 1oz Balls
- 1 Ragged Point, cut into 4 rounds
- 4 tsp Dijon Mustard
- 1 Sweet Onion, diced
- A toothpick
- 4 White Hamburger Buns
- Melted Butter
- 12 Bread and Butter Pickle Chips
- Garlic Salt
- Fresh Cracked Black Pepper
- Using a burger press or a heavy pot bottom, press the 2oz balls of ground beef between two pieces of wax paper into ⅛” thick patties. Do not season the beef yet.
- Once you have all your patties pressed out, brush both sides of each Ragged Point round with about a ½ tsp of Dijon mustard.
- Place a medallion of Ragged Point in the middle of a burger patty and top with another patty. Then seal the two patties together, not by pitching them, but instead smearing them together from the center to the outside edge.
- Preheat a griddle or cast iron pan over medium high heat. While it is heating go ahead and butter your buns. Once fully heated, place your buns on the griddle to toast them for 1-2 minutes or until golden brown. Set aside for the moment.
- Then place the burgers on the griddle, sprinkling about a quarter of the diced onion around each burger. Now season each burger with plenty of garlic salt and fresh cracked black pepper. Do not move the burgers around, let them sit in one place to allow a nice crust to form, until they’re ready to flip and you see some juices forming on the top half, about 3-4 minutes. Take a toothpick and poke a small hole in the top of the burger down to the cheese, to allow steam to vent out, otherwise you might get a blowout. Stir the onions occasionally.
- Flip the burger, season the other side with more garlic salt and pepper. Now take the toothpick again and poke another small hole in the top of the burger down to the cheese, to allow steam to vent out, otherwise you might get a blowout. Cook the burgers for another 3-4 minutes.
- On the plate begin dressing your bun with the grilled onion on the bottom bun, along with three Bread and Butter Pickle Chips. Place the cooked burger on top of the pickles and lid. Allow to rest for 2-3 minutes before eating so as to not burn your mouth with the molten goodness.
Ragged Point is available year-round online and at farmer's markets in California. It's also one of the cheeses featured in the August 2022 Cheese Club shipment along with Moonstone, Spicy Fromage Blanc and Ventana, an all-goat version of Cabrillo.