Pimento Juicy Lucy Burger
Executive Chef Lamar Moore
Chef Lamar Moore conducts demos and workshops with Prostart for Chicago Public School students aspiring to culinary careers. His Juicy Lucy recipe is his take on the iconic burger by that name. It features a grilled ground beef patty stuffed with pimento cheese and topped with jalapeno jam on a Hawaiian bun, for a balance of sweet, salty and spicy flavors. Moore uses a beef blend that’s 80% lean.
4 lb. jalapeno peppers, halved and seeded
2 cups honey
1 cup brown sugar
1 tsp. pectin
4 (4-oz.) ground beef patties (80/20 blend)
3 oz. pimento cheese
Salt and pepper, to taste
4 Hawaiian rolls, split
3 oz. unsalted butter
1 oz. jalapeno jam (recipe above)
- For jalapeno jam, in large, oval saucepan, bring jalapenos, honey and brown sugar to a boil, stirring often. Reduce heat to simmer; cook 20 minutes until liquid coats the back of a spoon. Stir in pectin.
- Transfer mixture to blender and blend until smooth. Cool completely over ice bath and refrigerate until ready to use.
- For burgers, preheat grill to 375 F. Stuff equal portions of pimento cheese inside burger patties, making sure to seal sides. Season with salt and pepper.
- Sear stuffed burgers on hot grill for 4 minutes on each side or until patties reach 160 F.
- Meanwhile, melt butter and brush on split rolls. Toast until golden brown. To build, add a burger patty to bottom roll half; top with jalapeno jam. Close with top of roll.
Photo courtesy of National Cattlemen’s Beef Association