Recipe: Sundried Juicy Lucy
What’s better than a burger? A stuffed and stacked one. Meet the Sundried Juicy Lucy. This is packed with melty Feta and topped with delicious sundried tomatoes and grated Parmesan cheese. We even toast the burger buns for a buttery bite. Serve these up at your next cookout, and these bite-size beauties are sure to go quickly.
Watch Pitmaster Shannon Snell show you how to make the Sundried Juicy Lucy in the video above, or use the recipe below. If you make these, be sure to show them off on social media using the #SonnysBBQ. Find more recipes on our blog like BBQ Chicken Lollipops, or watch our BBQ Bites playlist on YouTube.
You Will Need:
- 2 pounds of 80/20 ground chuck
- 1 tablespoon of salt
- 1/4 cup of Worcestershire sauce
- 1 tablespoon of smoked paprika
- 2 teaspoons of black pepper
- 1 cup of sundried tomatoes
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 1 cup of Feta cheese
- 1 cup of Parmesan cheese, shaved
- 8 hamburger buns
- 8 ounces of melted butter
- Plastic wrap
- Heat your grill to 450°F surface temperature.
- Combine ground chuck, salt, Worcestershire sauce, paprika and pepper in a bowl.
- Roll meat into 4-ounce balls, you should end up with 8 in total.
- Cover in plastic wrap, refrigerate 30-60 mins.
- Chop sun-dried tomatoes and garlic, set aside for later.
- Flatten balls of meat into patties.
- Place 1/4 cup of Feta onto each of the 4 patties, and leave room to seal them up.
- Cover the patties with another patty, and seal.
- Grill for 4 mins on each side, and cook to 150°F internal temperature.
- Take patties off grill, cool for 10 mins.
- Brush buns with butter, and toast on the grill for 1-2 minutes.
- In separate pan, add olive oil, and sauté sundried tomatoes and garlic for 3-4 mins.
- Assemble burgers by stacking bun, patty, and tomato mixture.
- Top with grated Parmesan and bun.