This article was written by Breweries In PA Contributor Paired Pints.
This pairing is a Juicy Lucy paired with Spring House’s Mosaic Must Be Destroyed DIPA. I must admit, I purchased this beer solely based on the can art and it did not disappoint. This DIPA comes in at 7.8% abv and is brewed with Citra, Simcoe, Mosaic, Lactose and Oats then double dry hopped with Mosaic hops. One of the main reasons I enjoyed this pairing is because of how refreshing the DIPA was.
The Juicy Lucy is a semi-famous cheeseburger invented in Minneapolis. What makes this burger special is that it has cheese on the inside of the patty. Since my version is a tad unhinged, I decided to name it the Juicy Busey. Like most famous dishes, there is an argument as to who created it. Two Minneapolis bars (The 5-8 Club and Matt’s bar) claim to be the inventors of the burger; apparently a similar rivalry akin to Pat’s and Geno’s. That’s enough history, let’s learn how to make this caloric beast.
Serves: 2
Difficulty: Medium
Side note: If you’re a vegan or vegetarian, fear not. My next pairing will be vegan friendly.
Ingredients:
• 1lb Grass-fed Ground Beef
• Smoked Gouda
• 2 Eggs
• Olive Oil
• Thin Asparagus
• Challah Bread
• Butter
• Garlic (1-2 cloves)
• Salt and Pepper
Steps:
- Clean and cut produce. Set aside.
- Cut two thick, rectangular slices of smoked gouda.
- Place a long sheet of plastic wrap across your counter.
- Make and place two 1/2 lbs meatballs spaced apart on the plastic wrap.
- Tear another piece of plastic wrap (equal in size to the previous) and place it on top of the meatballs. With a pan, press down on the meatballs until they are in patties (about 1/2″ thick.)
- Place a piece of gouda in the center of one patty and place the other patty directly on top. Tightly pinch edges together sealing the cheese within the meat. (Repeat the process for the second burger.)
- Take three pans out (one small, one cast iron, one medium). Add garlic and butter to the medium pan over medium heat. After the butter melts, add asparagus and continue to cook for 8-10 minutes, until bright green.
- While your cooking the asparagus, preheat the second pan (cast iron) over medium heat. Once the cast iron is preheated, cook burgers for about 4-5 minutes then flip. Continue to cook for 4 minutes. Allow burgers to rest.
- While your burger rests, it is time to cook the egg .In the small pan, coat with oil, gently crack the eggs into the pan, cover the pan and turn the heat on to medium low. Cook for about 6 minutes. You can cook for an extra minute or two if you prefer them well done or if you forgot about them while you were cooking the burger like I did.
- Top with asparagus and the egg, season to taste and serve burgers on bun.
