Call it an Easter miracle but I actually was able to get two recipes in to RWOP this week. I do have to admit though, the second submission was SUPER easy and took all of 5 minutes. A five minute video still takes about an hour to edit and convert though so you can understand why I try to keep them short - 10 minute time rule not withstanding! LOL!
For this recipe I took my inspiration from a mid-western regional specialty burger - The Jucy (or Juicy) Lucy. I was actually watching a Food Network show with my husband one night and this particular item was being showcased, which gave me the idea to give it a Philly twist for the contest. Then when I was in the store and saw a gadget for making stuffed cheeseburgers - well let's just say it was like a sign from the heavens that this was the time to do this. So here you have it - my southwestern adaptation of the Jucy Lucy using Philly Santa Fe blend cooking creme that I affectionately call the "Juicy Lupe"!
1 pound(s) of lean ground beef
4 tbsp. of Philadelphia Cooking Creme, Santa Fe Blend
1/2 cup(s) of Masa Harina
4 slices pepper jack cheese
2 slices red onion
2 slices tomato
2 large lettuce leaves
2 tbsp. of salsa or taco sauce
2 burger buns
1.If you do not have the luxury of using a stuffed burger press gadget, divide beef into four equal portions
2.Place each portioned beef between two sheets of plastic wrap and roll into a thin patty
3.Place 2 Tbs of cooking creme in the center of one patty and place second patty on top. Pinch edges to seal.
4.Repeat with remaining patties
5.dredge burgers in masa harina
6.Place burgers in a non stick skillet and cook over LOW HEAT, turning once, until done. Use a lid to ensure thorough cooking
7.Place pepper jack cheese on burgers and cook with lid until melted
8.remove burgers from skillet and place on buns. Top with lettuce, tomato, onion and salsa/taco sauce
9.Let sit before biting into burgers as filling will be hot. Enjoy!