Emmental Juicy Lucy Burger

Chef Adam Harvey
A&E Supply Co.
Brooklyn, N.Y.

A&E Supply Co. is a burger destination in Brooklyn known for its butcher shop vibe. Chef Adam Harvey brings in whole animals and grinds the beef in-house. The Juicy Lucy, a cheeseburger with the cheese placed inside the meat patty instead of on top, is made here with French emmental cheese. Chef Harvey recommends starting with well-chilled meat to enclose the cheese; as the burger cooks, the cheese melts and creates a gooey core.

Steps

1. For tomato jam: Bring a large pot of heavily salted water to a rolling boil. Lightly score tomatoes with an X. Submerge the tomatoes for 10 seconds then quickly plunge them into ice water.
2. Peel tomatoes, cut them into quarters and remove the seeds, then coarsely chop them. Add to a pot with the remaining jam ingredients. Simmer over low heat about 40 minutes until mixture is the consistency of a thick jam. Remove the bay leaf and let cool.
3. For shallots: In a medium-sized saucepan over low heat, combine butter and olive oil until melted. Add shallots; saute over medium-low heat until golden brown. With slotted spoon, transfer shallots onto a paper towel; season with salt while still warm. For extra flavor, reserve 2 tablespoons oil and use to toast buns.
4. For burger: Divide ground beef into 8 very thin patties and put Emmental cheese slices on top of 4 of them. Top each with the remaining 4 burger patties and pinch around edges to seal. Season with salt and pepper.
5. In large skillet over medium-high heat, cook patties for 2 to 3 minutes per side or until desired temperature.
6. To serve, spread some tomato jam on top of burger patties; top with crispy shallots and sandwich on potato buns.

Photo courtesy of Cheeses of France