Melt-in-the-middle bacon cheeseburger recipe
A Juicy Lucy – the classic American burger featuring a thick beef patty stuffed with cheese, and sometimes spelled 'Jucy Lucy' – might just be the ultimate in fast food indulgence. This born-in-Minnesota burger is renowned for its moist, juicy patty and oozy cheese core (as well as adding a whole new layer of deliciousness, the cheese helps seal in the meat juices).
While nothing beats the taste of an inside-out burger dripping molten cheese from the middle, it’s fair to say that this isn’t the healthiest meal around. Enter Pinch of Nom, the hugely successful website and cookbook series known for creating lower-calorie versions of comfort food dishes.
In this variation on the Juicy Lucy, the Pinch of Nom team reduced the overall fat content of the burger without losing the all-important cheese pull, replacing the traditional American cheese filling with Babybel Light. In a further nod to healthier eating, they’ve also swapped the usual burger bun for a wholemeal bread roll, and suggest using lean beef mince to make the patties.
Things to note:
You will need a food processor for this recipe.
The uncooked patties can be frozen for up to 3 months. Wrap individually in baking paper (parchment) and keep in a freezer bag in the freezer. Defrost overnight in the fridge.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 0.5 red onion
- 400 g lean beef mince (5% fat)
- 1 large pinch coarse sea salt
- 1 large pinch freshly ground black pepper
- 1 tsp garlic powder
- 1 pinch mustard powder
- 1 tbsp Worcestershire sauce
- 0.5 beef stock cube
- 1 tsp soy sauce
- 1 medium egg
- 4 Babybel Light, wax cover removed
- 30 ml low-calorie cooking spray
- 4 slices bacon
- 4 wholemeal bread rolls, halved
Details
- Cuisine: American
- Recipe Type: Burgers
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Put the red onion in a food processor and pulse until finely minced.
- Add the beef mince (ground beef), salt, pepper, garlic powder, mustard powder, Worcestershire sauce, beef stock cube, soy sauce and egg. Pulse until all the ingredients are well mixed, using a spatula to scrape down the sides as needed. Transfer to a medium bowl.
- Take 1/4 of the beef mince mix and shape it around a Babybel Light, to form a thick patty. Ensure the cheese is fully covered and that there are no cracks or gaps, otherwise the cheese will leak out when cooked. Repeat with the remaining Babybel and mince.
- Set a large non-stick frying pan (skillet) over a medium heat and spray liberally with low-calorie cooking spray. Add the cheese-stuffed patties and cook gently for 5-6 minutes on each side, adjusting the heat if needed, so the burgers cook through without burning on the outside.
- In the meantime, remove the visible fat from the bacon slices and cook in a separate pan (skillet) or under the grill until crispy.
- Lightly toast the wholemeal rolls in the pan (skillet) used to cook the bacon. Leave the patties to rest for a few minutes before assembling the burgers and serving with your choice of toppings and condiments.
Adapted from a recipe supplied by Pinch of Nom. Image courtesy: Pinch of Nom.
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