Ingredients

The following ingredients have 4 Servings
  • 2 cucumbers
  • cut crosswise into ⅛-inch-thick rounds
  • Kosher salt
  • 3 cups apple cider vinegar
  • ½ cup sugar
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon ground tumeric
  • 1 ½ tablespoons unsalted butter
  • 1 yellow onion
  • thinly sliced (about 1 cup)
  • 1 pound ground brisket
  • 8 ounces ground chuck
  • 8 ounces ground short rib
  • ½ cup dry-aged beef fat
  • 4 slices American cheese
  • Freshly ground black pepper
  • 4 brioche buns
  • split and lightly toasted
  • Ketchup and mustard
  • for serving (optional)

Instruction

  • Put the cucumbers in a glass or ceramic bowl and season generously with salt
  • Let the cucumbers sit for at least 30 minutes, until the salt draws the moisture from the cukes
  • Rinse well and transfer the cucumbers to another large glass or ceramic bowl
  • Meanwhile, in a large nonreactive saucepan, combine the vinegar with the sugar, mustard seeds, and turmeric
  • Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar dissolves
  • Pour 1 cup of the hot pickling liquid over the cucumbers and set aside to steep
  • Reserve the remaining pickling liquid for another time
  • It will keep in the refrigerator for 2 weeks, stored in a lidded glass container
  • In a large skillet, melt the butter over medium heat
  • Add the onions and toss to coat with the butter
  • Cover and slowly cook, stirring occasionally, until softened, 5 to 6 minutes
  • Increase the heat to medium-high and brown the onions, stirring constantly, for 6 to 8 minutes longer
  • When caramelized, season the onions with salt and set aside
  • Prepare a charcoal or gas grill for indirect medium-high heat, or heat a grill pan over high heat
  • In a large bowl, use your hands to mix together the ground brisket, ground chuck, ground short ribs, and fat until thoroughly incorporated
  • Shape into eight 1-inch-thick patties
  • Cut 1 slice of American cheese into 4 squares and stack them on top of each other
  • Put the cheese stack between 2 patties and press the edges of the patties to seal them; don’t leave any cracks
  • This is very important because you do not want the cheese to ooze out during cooking
  • Repeat with the remaining patties and cheese so you have 4 Juicy Lucys
  • Season the patties on both sides with salt and pepper
  • Grill the patties over direct heat for 2 to 3 minutes on each side
  • Move the patties over indirect heat on the grill and cook for 2 to 3 minutes more
  • If you’re using a grill pan, reduce the heat slightly for the final 2 to 3 minutes of cooking
  • Serve the patties on brioche buns topped with onions and pickles
  • Serve with ketchup and mustard, if desired