The Very Juicy Lucy #RSC

Recipe by Mr. JPTyson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the bacon in a pan and put cooked strips on a plate and cover with a paper towel.
  • Dice the red bell pepper into thumbnail sized chunks.
  • Empty the 2lb ground beef into a large mixing bowl. Add 1tsp of salt and 1tsp of pepper. Add the diced red bell pepper. Mix.
  • Make a fist sized ball out of the beef mix and put onto the small salad plate. Press another small salad plate on top of the beef and press down to get a patty.Remove carefully and set aside on a large cutting board. Repeat to get 8-12 patties depending on the size of the patties.
  • Preheat your grill to high heat.
  • On half of your patties put on 2-3 half pieces of bacon, one slice of american, one slice of monterrey jack cheese, and one spoonful(size depending on how much you want) of pepper relish.
  • Place one of the "empty" patties on top of the filling and pinch the bottom and top patty together and seal the cheese, bacon, and relish inches.
  • Preheat your oven to 425.
  • Place your burgers on the grill for about a minute on each side depending on how much char you like then remove.
  • Wrap each of the burgers in Reynolds Wrap® Foil and place in a large casserole dish. Place in the oven for about 10 minutes to finish cooking the beef and melt the cheese inside.
  • Remove from the oven and serve.
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