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Composition of Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers:

1. Require for ● For The Meat & Seasonings
2. Need 16 oz - Hamburger Chuck [80/20 mixture - room temp]
3. Provide 2 Dashes Worshestershire Sauce
4. Prepare 1 tsp of Granulated Garlic Powder
5. Get 1/2 tsp for Granulated Onion Powder
6. Take 1/2 tsp Fresh Ground Black Pepper
7. Make ready 2 tbsp - Dehydrated Onions
8. Provide of ● For The Patty Fillers [cheeses at room temp]
9. Make ready 2 tbsp Fresh Minced Garlic [divided]
10. Need 2 Slices - Garlic & Herb Pepper Jack Cheese [room temperature]
11. Prepare - ● For The Burger Toppings [all chilled except for cheese]
12. You need as needed - Thin Sliced White Onions
13. Require as needed for Thin Sliced Red Onions
14. Require as needed for Firm Tomato Slices
15. Prepare as needed Fresh Crisp Lettuce
16. Make ready as needed of Sliced Sliced Pickles
17. Give 4 Garlic Herb Cheese Slices [room temp]
18. Make ready ● For The Bread [to be pan toasted]
19. Require 2 LG Fresh Hamburger Buns
20. Make ready as needed of Melted Herb Garlic Butter
21. Prepare - ● For The Corn On The Cob
22. Take 4 Ears of Fresh Corn [shucked - threaded & halved]
23. Take 1 Cup Whole Milk [for added sweetness]
24. Require 1 Cube of Herbed Butter
25. Prepare 2 tbsp for Sea Salt
26. Give as needed - Water
27. Require - ● For The Side Options [see my recipes for these options below]
28. Require as needed of Imitation KFC Cole Slaw
29. Take as needed - Potato Salad
30. You need as needed for Tangy Chilled Greek Salad
31. Get as needed for Macaroni Salad
32. Require as needed - Fried Onions
33. Need as needed for Halved LG Dill Pickles

Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers instructions:

1. Except for the cheese, mix everything in the ● Meat & Seasonings section well by hand.
2. Tightly divided out 4 equally large, thin patties. Add a slight dash Worcestershire Sauce to the center of each patty.
3. Begin your corn side dish.▪Except for the corn itself, add everything in the ● For The Corn On The Cob section. Start your corn boil and bring to a steady boil. Then add your halved cobs.
4. Add everything in the ● For The Patty Fillers. Fold your center cheeses into quartes. Seal both patties edges together tightly. Season patties with dashes of all of your dry seasonings.
5. Watch your corn closely as she will over flow. If so, reduce heat and stir. Boil corn anywhere from 8 to 15 minutes covered.
6. Fry stuffed patties covered for 12 to 15 minutes. Gently flipping every 5 minutes.
7. In the meantime, slice your vegetables and chill.
8. These are the best pickles I've ever tasted. You'll find them in your refrigerated section of your local market.
9. Place 2 slices cheese on each of your fully cooked patties. Seal pan tightly and and steam one 1 minute longe. Or until cheeses are fully melted.
10. Remove from pan and drain on thick paper towels.
11. In your same heated pan - add your garlic butter until melted. Then, place buns in mixture. Fry until bottoms are crispy.
12. Construct your burger any way you choose. As pictured, serve with hot buttery corn on the cob and chilled dill pickle halves. Or, anything else you prefer. Stab a knife thru the top center of your hamburger bun upon serving to keep burgers from slipping. Enjoy!

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