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Jucy Lucy

Serves four


  • 2 slices New Seasons Market Organic Classic White sandwich bread torn into small pieces
  • 1/4 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 1/2 lbs 85 percent lean ground beef I like Oregon Country Beef from the meat department
  • 1 ounces blue cheese portioned into four pieces (I like Organic Oregon Blue from Rogue Creamery)
  • 4 New Seasons Market Organic Burger Buns
  • Caramelized onions recipe follows
  • One jar pickled jalapenos found in the aisle that sells salsa and condiments
  • 4-8 slices of thick peppered bacon from the deli cooked and drained on paper towels


  • In a large bowl and using a potato masher, mash bread, milk, garlic powder, salt and pepper into a smooth paste. Add beef and lightly knead mixture until well combined. Do not overwork meat.
  • Divide meat into four equal portions. Using half of one portion of meat, encase one cube of cheese to form a mini burger patty.
  • Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball. The goal of "double sealing" the cheese is to keep the cheese inside the patty while grilling. Flatten ball with hand, forming a 3/4" thick patty. Repeat with remaining three portions of meat and cheese. Cover and refrigerate for 30 minutes or up to 24 hours.
  • Light gas grill. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn burners to medium. Clean and oil cooking grate. Place burgers on grill and cook without pressing down on them, until well browned on first side, 6 to 8 minutes. Flip burgers and cook until well browned and cooked through, 6 to 8 minutes.
  • Transfer burgers to a platter, tent with foil and allow to rest 5 minutes. Place patties on buns and top with onions, pickled peppers, and bacon. Serve and enjoy.


Recipe for caramelized onions follows below in blog post.