Juicy Lucy Chicken Burger with Camembert: Try this Twist

According to the Chicago Tribune, the Juicy Lucy is the best burger in America. Those might be fighting words, especially since it is still a hotly debated subject on the cold (blooded) Minneapolis streets as to who invented it. I’m not sure about any of the above, but I am sure that I made a damn good version of my own juicy Lucy with camembert and fig jelly.

If you’re not familiar with a juicy Lucy, it is a smart and simple cheeseburger, but the cheese is nestled cozy between the patties. The result is a cheese explosion with your first bite and deliciousness with subsequent chews. It originated in the early 1950’s on Cedar Ave in Minneapolis. None of the above is contested.

However, the hotly debated subject is just who invented it and is it “Jucy” or “Juicy” Lucy. You see, two restaurants, on the same street in Minneapolis, both stake claims to it’s origin in the 1950’s; Matt’s Bar and the 5-8 Club. It’s caused quite the feud and while Matt’s Bar seems to have a version of the story of it’s origination with much more detail, (down to the typo on the sign, lending it’s namesake as the Jucy Lucy), I’m not here to take a side.

Instead, I will regale you with a new version of this cheesy tasty treat, but you know me, I gotta make some changes and make it different. Always the contractarian; I’m going to make my version with chicken and camembert cheese. I’m also going to use sautéed spinach and a fig jam to elevate this tasty treat to the next level.

Serves 2 but you can easily figure out how to make more!

Suggested Wine Pairing:

This burger deserves a wine pairing like a light red wine. Try a Pinot Noir.

Tools:

A grill would be ideal. Any grill will work – indoor, outdoor, or a grill pan!

Ingredients:

4 chicken patties, or ground chicken formed into 4 patties

1/2 teaspoon dried thyme

2 buns of your choice

4 ounces of camembert cheese

8 ounces of baby spinach

1 clove of garlic, minced

1/2 red onion, diced

2 tablespoons of fig jam

Instructions:

1. Preheat your grill of choice to medium high heat.
2. Season your chicken patties with salt, pepper, and sprinkle some thyme on each side.
3. Cut the camembert into small cubes and put them between 2 chicken patties. Press the edges to seal that cheese in there. Toss those suckers on the grill, flipping once. The burger should take about 10 minutes.
4. Meanwhile, sauté your spinach in olive oil with the garlic and most of the onion. Reserve about 1 tablespoon to top the burgers.
5. I always toast my buns for burgers, but that is completely optional. I like to throw them on the top rack of the grill, but a toaster works too.
6. Now it is time to construct the Juicy Lucy with camembert. Slather your bun up with some of the fig jam. Add your burger, top with the spinach, and lastly some raw red onions for some extra crunch.

Try these with my smashed potatoes as pictured for a perfect meal!