Juicy Lucy Burger

Juicy Lucy Potato Burger

Recipe created by Whitney Miller

8 Baked Potato Cakes
Pimento Cheese (recipe follows)
2 teaspoons butter
4 Burger buns, split
4 tomato slices
4 slices cooked bacon, halved*
Mayonnaise, optional

Heat a large ungreased non-stick skillet over medium heat. Cook 4 potato cakes at a time. Cook for 8 minutes, flipping halfway through. Transfer the potato cakes to a plate. Repeat the process with the additional cakes. Spread 2 tablespoons of the pimento cheese on four of the cooked potato cakes. Place each of the additional potato cakes on top of the cheese covered ones. Increase the heat in the non-stick skillet to medium-high. Place the cheese filled potato cakes in the skillet. Cook for 2 minutes, flip, and then cover with a lid. Cook for an additional 3 to 4 minutes or until the cheese melts. Transfer the potato cakes to a plate.

Wipe the skillet clean. Melt 1 teaspoon butter in the skillet over medium-high heat. Add 2 buns split side down in the skillet. Cook for a minute or until slightly toasted. Flip and heat on the other side for 30 seconds. Transfer to a plate. Repeat the process with the additional buns.

To serve, place a Juicy Lucy Potato (cheese filled potato cake) on the bottom toasted bun. Top with a tomato slice, 2 pieces of bacon, and the top bun (optionally spread with mayonnaise). Repeat the process to make 4 Juicy Lucy Potato Burgers.

Serves 4

*For a vegetarian version, do not add the bacon.

Pimento Cheese
1/4 cup cream cheese, at room temperature
3 tablespoons mayonnaise
1/2 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 tablespoon chopped pimentos
1/4 teaspoon cracked black pepper
1/8 teaspoon fine sea salt
pinch cayenne pepper

Combine the cream cheese and mayonnaise in a medium bowl. Using a rubber spatula, mix to combine. Gently stir in both cheeses. Fold in the pimentos, pepper, salt, and cayenne pepper until combined. Use immediately or refrigerate until ready to use.