Mozzarella Juicy Lucys + Sweet Potato Fries

Today was such a long day, this week will be an even longer week. It will all be worth it when I finish my last final next Tuesday.

I’m also getting up an hour earlier everyday this week (5:00 am) to help take care of the babies while their dad is out of town. Today they were deliciously sweet to me; they ate and got dressed without a battle and I’ll never take it for granted. I even rewarded them with 10 minutes of Peppa Pig.

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Although my recipes don’t really show it, I usually do eat healthy most of the time but find the pictures not as exciting. I found a link on healthy recipe substitutions that I will consider adding while I’m cooking. (Ironically, #66 is what our recipe is focused on today!) Check it out!

The first time I had a Juicy Lucy was a year ago when my boyfriend made them at home. I never realized they were a thing but wasn’t surprised at how fat, juicy and American they were. There are ways to healthily this recipe, by switching the ground beef with ground turkey. I went to Whole Foods for ground turkey but came out with beef because they had a really good deal. I also messed up with the sweet potatoes and bought the yellow ones instead of the orange ones. They both taste awesome, but orange sweet potatoes look a lot better in pictures! 🙂

Mozzarella Juicy Lucys and Sweet Potato Fries (and a side salad!)

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 2 People

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Ingredients:

  • 1 Lb Ground Chuck
  • 5 Fresh Mozzarella Balls (or any cheese of your choice. JL traditionally made with yellow American cheese)
  • 1-2 Sweet Potatoes
  • 6 Mushrooms
  • 1/3 Medium Onion
  • 1 Roma Tomato
  • 1 Avocado
  • 1 Egg
  • 1 Jalapeño (optional)
  • 3 Tbs Cooking Oil
  • Seasoning (your choice, I used herbs de provence, oregano, garlic salt)
  • Salt and Pepper, to taste

FOR THE MEAT

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1. Separate the ground beef and place in a large bowl. Add in 1/3 diced onion, 1/2 jalapeño and crack an egg. Season with your preference of seasonings (I used herbs de provence, oregano and salt and pepper). Mix well.

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2. Separate the meat into four patties. Cut 2.5 mozzarella balls (for each burger, so use 5 moz balls total) into thirds and layer them on one patty. Repeat with the other patty. In total you should have two patties with mozzarella and two patties without.

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3. Grab the patty without the mozzarella and place it on top of the patty with mozzarella. Make sure to seal all the sides so the cheese doesn’t ooze out when cooking. At the end you should have two huge patties.

4. Cook on the grill for 5 minutes each side. When flipping the patty over, use a toothpick and poke the middle to allow the steam to come out, or else it will have to much pressure from the cheese. (This isn’t a big problem with the mozzarella, but with other cheeses I think this step is mandatory).

FOR THE SWEET POTATOES

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1. Skin the sweet potatoes and cut them to an equal size.

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2. Bring those knife skills to the kitchen and chop them to fry-sized pieces. (Unfortunately, my good knife is yet to be found and my cutting came out a little sad. Now my sweet potatoes have character!)

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3. Heat up your pan to medium heat and pour in your cooking oil. Add in the SP fries and season with salt, seasoning and the smallest pinch of sugar. They burn easily so make sure to move them around. It will also be a good idea to be generous with the oil so they get soft in the middle but crunchy on the outside.

FOR THE SALAD

1. Wash your favorite type of greens in your salad tosser.

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2. Slice the mushrooms and cook in oil with garlic, the remaining jalapeño and salt and pepper.

3. Toss the salad with a little olive oil and vinaigrette. Black pepper never hurt anybody either, just saying!

4. Top the greens with the mushrooms and add a little cheese on top if you have any spare.

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Final step, slice a little tomato and avocado on top of the burger. Chi is getting his body ready for Vegas so we opted for a bun free dinner last night.

I sadly ignored the sweet potato fries by blurring them out in all my pictures by accident! I didn’t realize until after I was editing in Lightroom. t promise they tasted so sweet and good (especially knowing they were healthier then regular fries!).

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Meet Lucy. She’s juicy.

Vegetarians, how would you substitute this to make it veggie friendly? Is anyone else wrapping up school next week?

14 thoughts on “Mozzarella Juicy Lucys + Sweet Potato Fries

  1. I once saw a Juicy Lucy on some food network show…like Diner’s Drive Ins and Dives. Looks amazing! And your presentation looks straight out of a restaurant! Love it!

    • Thank you Nikki, I really appreciate your comment! I’m continuously trying to get better and better at this photography thing. 🙂

  2. I’ve been cooking a lot with TVP lately (textured vegetable protein, aka soy crumbles) and my boyfriend commented last night how much it tasted like ground beef, with the right spices. I’d probably try that here!

  3. Thanks for the comment! So glad you did because your blog looks amazing. I’m always looking for new recipes that are simple and tasty! Can’t wait to read more!

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