Olive and Brie Stuffed Burgers

[DRAG69]

So the wife and I were looking at houses out in the Lago Vista area where we would like to move someday, even though it will add about 20 minutes to my already 1 hour commute (yeah I know I am crazy but I love it out there) and we stopped at a place on Lohman's called Bam's Roadhouse Grill. Famous for their stuffed burgers according to the menu.

I had heard their food was great and I was not disappointed.
The wife got a fried catfish plate that was really tasty and I
tried one of their "stuffed" burgers of which they have about 5 different ones.
The one I had was a half pound of smoked beef stuffed with bacon, cheddar cheese and hatch green chiles.
It was allsome.

So it got me to thinking what I would like to stuff a burger with so......

I decided to wing it.
The wife suggested olives.
I thought brie would go well with olives.

So I got some very lean 95/5 beef and made 4 patties.
I sliced some brie cheese and covered one of the patties with it about 1/2" from the edge.
I then sliced some black and green olives up using more black than green (about 2 to 1) and placed them on the brie.
I had some green onions already chopped (both the white and green part) and added them to the mixture.


I put the plain patty over the stuffed one and sealed the edges. Salt and pepper both sides. I then cooked them over a charcoal and hickory fire.
I added a thick slice of baby swiss at the end and served them on a nice whole wheat bun with mayo and cilantro.

Wow.

They were fabulous and I will definitely be making those again.

 

[Beamwalker]

I do the same thing, but use feta instead of brie. I love feta cheese.

 

[UTEE]

I also do the same thing, but without the olives, and I use cheddar instead of feta or brie, and I wouldn't really say it's stuffed so much as "laid on top of."

But, it's pretty close...

Just kidding, it actually sounds great. The absolute best restaurant-bought hamburger I've ever eaten was at Matt's Bar in Minneapolis. It's called "Jucy Lucy" (mis-spelling and all), and it's two patties as you described above, stuffed with cheese, probably a mix of cheddar and American cheese. It was fabulous, and I can only imagine that the ones you had in Lago were pretty similar.

 

[Stove Top]

Holy snikes, UTEE! You know about Matt's. That place awesome! My Aunt Louise and my cousin Mary live right down the street from Matt's...about 3 blocks. I have not been to Minneapolis in a few years, but when I go to visit that is the first place we go. Nothing like a jucy lucy (w/ grilled onions)and a pitcher of grain belt. The worst part is waiting to tear into the burger. They tell you to wait a few minutes or the hot cheese will burn the hell out of your mouth. Good place....first ate there as a child in 1972.

 

[TexasHooch]

There are several joints here in the twin cities that sell Lucy's. Matt's is my favorite, they use american cheese. The 5-8 Club does it with several cheeses.

I do my Lucy's with either chedder crumbles or blue cheese. I have done blue cheese and olives but I prefer that only the cheese be stuffed, with the olives/grilled onions/etc. on top.

The secret to eating Lucy's is to NOT eat them right away. It will be very hot and the cheese outside should be allowed to cool and thicken.

 

[UTEE]

Amen brother, I was lucky that I went with a local who taught me wisely in the art of waiting for my Lucy to cool. A couple of tourists at a table nearby ordered, and one of them bit right in and I'm sure he absolutely destroyed the roof of his mouth.

I knew 5-8 did them too, but my friend and tour guide swore up and down that Matt's was the best, so that's the only place I ever tried them. I think folks from the Twin Cities probably fight about "the best Jucy Lucy" the same way we here in Texas fight about "the best BBQ" or "the best Tex-Mex."

Regardless, the ones at Matt's were amazing, so I didn't feel cheated that my buddy never allowed me to try the ones over at 5-8.

I've tried to make them myself at home, but they never turn out quite right. Any tricks you know of to reproduce it?