Mexican Juicy Lucy Burger with Cerveza-Lime Slaw and Chipotle Crema Sauce

The Juicy Lucy Burger, how many recipes for these decadent pieces of beefy love have we seen. Do we really need another? YES, we do! Let’s put a Mexican twist on the original recipe with adobo sauce, Cerveza-Lime Slaw and Chipotle Crema Sauce instead of the traditional burger condiments. The cerveza (Mexican lager) is Pacifico.. But, why Pacifico? Because my other option was Corona, and that would be just hacky. and I just plain prefer Pacifico to Corona with no real reason. The burgers were grilled on the Big Green Egg, “is that the only thing you cook on? yes.), and served on ciabatta rolls.

The Sordid Tale of Juicy Lucy Burger

Two bars about three miles  from each other in Minneapolis both claim to have invented the burger, Matt’s Bar called the burger the “Jucy Lucy” and the 5-8 Club naming their version the “Juicy Lucy”. Matt’s Bar claims the bar’s namesake, Matt (duh), originally grilled up this ground beef masterpiece. A customer once remarked “Oooh, that’s one juicy lucy!” after biting into it, and there you go the Juicy Lucy. The 5-8 Club seems to just make the claim without an origin story. (Leaning towards Matt’s Bar), although t-shirts worn by staff claim “if it’s spelled right, it’s done right” while Matt’s Bar provocatively proclaims “Remember, if it is spelled correctly, you are eating a shameless rip-off!”

There also differences with options, the 5-8 Club offers different cheeses, while Matt’s comes with only American cheese, f’ing deal with it.

Mexican Juicy Lucy Burger with Cerveza-Lime Slaw and Chipotle Crema Sauce

Mexican Juicy Lucy Burger with Cerveza-Lime Slaw and Chipotle Crema Sauce

Mexican Juicy Lucy Burger and the cerveza

Ingredients

    For the Mexican Juicy Lucy Burger
  • 1½ lbs ground beef
  • 3 TBSP adobo sauce from canned chipotle peppers
  • 1 tsp hot chili powder
  • 1 tsp onion powder
  • Several slices Oaxacan cheese
  • ½ avocado, sliced
  • 2 ciabatta buns, split
  • Kosher salt
  • Black pepper
    For Chipotle Crema
  • 2 large chipotle peppers in adobo sauce
  • 2 TBSP adobo sauce
  • ½ cup Mexican crema (can substitute creme fraiche or sour cream)
  • ½ cup mayonnaise
  • ½ avocado
  • 2 TBSP lime juice
  • ½ tsp garlic powder
  • Kosher salt
    For Cerveza-Lime Slaw
  • ½ cup olive oil
  • 4 TBSP fresh lime juice
  • 1 TBSP adobo sauce
  • ½ tsp ground cumin
  • 2 cloves garlic, chopped
  • Hot sauce, to taste
  • 1 carrots, shredded
  • 2 cups green cabbage, shredded
  • 1 poblano pepper, chopped
  • 1 tomato, chopped
  • ½ cucumber, chopped
  • Kosher salt
  • Black pepper

Instructions

    For the Mexican Juicy Lucy Burger
  1. Combine the beef, adobo sauce, chili powder, onion powder, salt, and pepper in a large bowl
  2. Mix well
  3. Divide the mixture into 4 equal portions and form into patties
  4. Layer cheese and sliced avocados on two of the patties
  5. Top with the other two patties and seal
  6. Heat the Big Green Egg or other grill to high heat
  7. Add burgers
  8. Cook until the burgers are cooked medium-rare
    For Chipotle Crema
  1. In a blender combine the chipotle, adobo sauce, avocado, garlic, Mexican crema, lime juice, and mayonnaise
  2. Blend until well combined and set aside
    For Cerveza-Lime Slaw
  1. Place the cerveza, oil, lime juice, adobo sauce, cumin, garlic and hot sauce in a blender and blend until smooth
  2. Combine the carrots, cabbage, poblano pepper, cucumber and tomato in a large bowl
  3. Toss with the dressing and season with salt and pepper, to taste
    Final Assembly
  1. Spread some Chipotle Crema on the cut sides of the buns
  2. On each bun bottom, add a burger
  3. Top with Cerveza-Lime Slaw
  4. Cover with the bun tops and serve

Form and stuffed Patties
Form and stuffed Patties
Grilling up to perfection
Grilling up to perfection
Mexican Juicy Lucy Burger stacked high
Mexican Juicy Lucy Burger stacked high
Mexican Juicy Lucy Burger and the cerveza
Mexican Juicy Lucy Burger and the cerveza

Thoughts?