Juicy Lucy Slider

PREP TIME: 10 minutes
COOK TIME: 68 minutes
YIELD: 12 servings

Juicy Lucys are a Minneapolis staple, and for good reason. They consist of a slice of cheese sandwiched between two burgers, in a bun. They're genius, and just the kind of recipe that was begging to be made plant-based.

Juicy Lucys make every bite feel exciting, and are a guaranteed hit. After all, who could refuse a burger with a cheese-filled center? 

INGREDIENTS

DIRECTIONS

  1. Cut Very Good Cheese Co. Cheddah into 12 squares and place on a plate. Freeze for at least 2 hours, or until solid.
  2.  In a mid-sized pan over medium heat-high, add oil and onions. Sauté for 5-10 minutes or until translucent and starting to brown.
  3. Lower heat to medium-low and continue to cook, stirring occasionally for 10 minutes. Add 1 tbsp apple cider vinegar to deglaze bottom of pan. Repeat steps 3-4 times or until onions are deep brown in colour. Season with salt and pepper. Set aside.
  4. To prepare Juicy Lucys, open up each meatball and place in a frozen cheese square. Carefully form the meatball around the cheese and flatten into a slider. Repeat with all meatballs.
  5. In a nonstick pan over medium heat, add 1 tbsp of oil and cook sliders for 3-4 minutes on each side, or until browned and crisp.
  6. Prepare buns with mayo and mustard. Layer on lettuce, tomato, slider, and caramelized onions. 

Be sure to share your Caramelized Onion Juicy Lucy Slider with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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