yes, it's spelled "jucy"

This is complete blasphemy. The Jucy Lucy is Minneapolis' revered burger (Matt's Bar, holla!), and my god, it is good.
My version, while good, is (gasp) vegetarian*. Not because I have the audacity to claim that mine is better, but because I'd already eaten all the beef in my house and am too lazy to go to the grocery to pick up some ground chuck. Also, I had slices of sharp cheddar, not american cheese, so yeah, this is going into seriously yuppie territory.

Black Bean Jucy Lucy
1 onion, minced
olive oil
2 cans of black beans, drained (or a couple ladelfulls of cooked black beans, which is what I used)
1 cup of bread crumbs (approximately. I used panko crumbs b/c that's what I had in the cupboard)
a healthy dash of chili powder, or whatever seasonings sound good
cheese of your choice: about 2 oz per burger
burger stuff, duh: buns, mustard, etc.

Sauté the minced onion in a glug of olive oil. While you're doing that, smoosh up the black beans into a chunky paste: I used a pastry mixer for this, but you could use a fork or a food processor. Whatever works! Mix the sautéed the onion, chili powder, and bread crumbs into the black beans. Form into smallish patties and flatten.

Take a chunk of cheese and place it in the center of one flattened patty: I find this works best with a cube-like chunk of cheese, rather than a flat slice. Place another flattened patty on top and form into one cohesive, thick patty of goodness.

If you have a grill, grill it. The black bean patty really does hold together well.
Otherwise, you can bake the black bean burger in the oven (400 degrees) for about 10-15 minutes, and finish it under the broiler or in a lightly oiled pan to get a really good outside crust going on.

If you're a fan of overkill, as I am, top the burger with a slice of cheese. What? A Jucy Lucy is no exercise in moderation.

Makes about 6 burgers, depending on how large you form the patties

*Hell, you could make this vegan if you used nondairy cheese, but let's not go nuts here.

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