Port Wine Jucy Lucy Burger

The cheese stuffed Jucy Lucy burger is an incredible creation with Matt’s bar in Minneapolis serving up the best of the best!  Making this delicious cheese stuffed burger at home is easier than you think and the variations are endless, which brings us to our fantastic Port Wine Jucy Lucy.  Influenced by our travels to Portugal this burger is stuffed with Manchego (or Iberico) cheese and topped with a savory and slightly sweet port wine reduction.  Sounds complex, but I assure you with a little patience this will turn out to be an amazing homemade meal.  The Manchego or Iberico cheese can be found at Trader Joe’s if you do not have a specialty cheese store near you and the wine can really be any full bodied red, such as from Rioja Spain (Temprenillo grape) or Douro Portugal (Touriga Nacional).  If unable to find these Portuguese or Spanish wines a California Cabernet Sauvignon will work too.  The final combination of all the ingredients creates a mouth watering unforgettable burger!

Print Recipe

Port Wine Jucy Lucy Burger Yum

Course

Burgers, Main Dish, Sandwich

Cuisine

American, Portuguese

Servings

Ingredients

• 1 lb ground beef
• 4 oz of diced prosciutto
• 1 tbsp of paprika
• salt
• pepper
• 1 tsp parsley
• 2 shallots thinly siced
• olive oil
• paprika a couple of shakes
• 1/4 lb of Iberico or manchego cheese thinly shaved (you can use a vegetable peeler, or knife)
• 4 buns of your choice
• For the sauce
• 3 cups of red wine
• 3 cups of beef stock
• 1 bay leaf
• 1 shallot diced
• 2 cloves garlic diced
• 4-5 dried birds eye/piri piri chilis or red pepper flakes
• 2 tbsp of butter

Course Burgers, Main Dish, Sandwich Cuisine American, Portuguese Servings Ingredients 1 lb ground beef 4 oz of diced prosciutto 1 tbsp of paprika salt pepper 1 tsp parsley 2 shallots thinly siced olive oil paprika a couple of shakes 1/4 lb of Iberico or manchego cheese thinly shaved (you can use a vegetable peeler, or knife) 4 buns of your choice For the sauce 3 cups of red wine 3 cups of beef stock 1 bay leaf 1 shallot diced 2 cloves garlic diced 4-5 dried birds eye/piri piri chilis or red pepper flakes 2 tbsp of butter

Instructions

1. Sauce
2. Start with the sauce as it will take time to reduce to a syrup like consistency
3. Heat pan on medium high heat
4. Once hot, add butter and let melt
5. Add garlic, shallots and cook until slightly soft/browned edges (4-5 minutes)
6. Add 2 cups of wine and 2 cups of beef broth
7. Add bay leaf and piri piri chilis
8. Let cook for 20 minutes on medium high stirring with a spatula every few minutes. The liquid will reduce to a smaller amount and will thicken. It may take longer than 20 minutes.
9. Once it reduce to a syrup like sauce, add the remaining wine and broth and let cook down for 10 minutes until it is a thicker sauce.
10. Once it has thickened, turn heat to lowest setting to keep warm while you cook the burgers
11. After the burgers are cooked, take the sauce and pour it through a small sieve or strainer into a bowl. This will catch and remove the garlic, shallots, and chilis.
12. Burger
13. Mix all burger ingredients in a bowl
14. Create 8 thin patties
15. Place a couple of shavings of iberico cheese on top of 4 patties
16. Cover the cheese topped patties with the remaining 4 patties so that the cheese is in the middle of the two patties (like a sandwich)
17. Preheat grill
18. Place the sliced shallots in tin foil boat with some olive oil and paprika
19. Once grill is hot, 350+,
20. 1) put the patties on and cook for 4 minutes on each side for medium
21. 2) put shallots on for 8-10 minutes
22. 3) after you flip the burgers put the buns on the grill for a couple of minutes to toast
23. After everything has cooked, assemble burger in the following order:
24. Bottom bun
25. Shallots
26. Burger
27. Wine sauce
28. Top bun

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