Juicy Lucy Cheese-Stuffed Burgers

What you need

• 680 g (1 1/2 lb) ground beef, 80/20, cold
• 8 slice American cheese, about 2 slices per burger
• 4 hamburger buns
• 1 tbsp neutral oil
• 20 g (1 1/2 tbsp) butter, for the buns
• yellow mustard, for serving
• 8 slice dill pickle slices
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Divide the beef into 8 equal portions of about 85 g (3 oz). Keep it cold and handle it as little as possible.

2. 2

   Pat each portion into a thin round about 12 cm (4 3/4 in) wide.

3. 3

   Stack 2 slices of cheese, fold the stack into a small square and set it in the middle of 4 of the rounds, leaving a 2 cm (3/4 in) border.

4. 4

   Cover each with a second round. Pinch the edges together all the way around, since any gap lets the cheese leak out.

5. 5

   Press a shallow dimple into the top of each patty so it stays flat. Season both sides with salt and pepper.

6. 6

   Heat the oil in a heavy skillet over medium heat. Cook the patties, in batches if needed, for 4-5 min without pressing, until the underside is well browned.

7. 7

   Flip once and cook another 4-5 min, until the patties are firm and 71 °C (160 °F) in the center. Rest them for 2 min.

8. 8

   Meanwhile, melt the butter in a second pan and toast the buns cut side down for 1-2 min, until golden.

9. 9

   Spread mustard on the buns, add the patties and top with pickle slices. The cheese inside is molten, so let each burger cool a minute before the first bite.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.