For Better or Worse…or Football
My husband is a Patriots fan. Sigh. A real one, not part of the bandwagon folks who jumped on at the beginning of what has been there dynastic dominance. Born in Rhode Island, he has been a fan since birth. And, he prefers the old minuteman logo to the current slick modern version. To be fair, he’s pretty low-key in his fandom. Living in an area heavily populated with Raiders fans will do that. But still…the Patriots? Anyone but those guys.

My husband is not low key at home. The Patriots could be down 21 points but I get the constant update as to when Tom Brady will kick it in gear and start the comeback.

As you may have guessed, I am not a fan of the Patriots. In the beginning of our relationship, I was, frankly, indifferent. I even wore the Patriots shirt my beloved gave me as a show of support. (We were newly married then.) As the Patriots’ continued, I got tired of seeing the same faces and jerseys every year. Give someone else a chance, right? This year is no different. I was Jacksonville’s biggest fan in the conference championship. (They had it! The game was in the palm of their hands!) Alas, it was not to be. So now I am the world’s biggest Eagles fan. Fly Eagles Fly!

Usually, I try to do appropriate regional foods for the Super Bowl depending on who is playing, ‘cause I’m just weird that way. Not gonna lie though, as much as I love New England Clam Chowder, this year I just can’t seem to muster the energy and make myself do it. While I am not entirely opposed to making cheesesteaks (because who doesn’t like cheesesteaks?) there is a good chance that we will be at a volleyball tournament and have to DVR the Super Bowl. This means whatever we have will need to be quick or made ahead. And, we won’t be able to look at our phones ‘cause we don’t want to ruin it.

So what’s a girl to do? The answer is a family favorite that happens to be hugely popular in Minnesota, which satisfies my weird regional Super Bowl food requirement. (Also, it’s meat and cheese so it’s kinda like a cheesesteak, maybe?).

I give you Amy’s Juicy Lucy Burgers. I love these as do my boys. There are really easy to slap together ahead of time. Use whatever cheese you prefer but I will say that good old American “cheese” really is the best choice for authentic flavor. You could also do them as sliders if you are looking for more of a bite-sized snack.

Happy Super Bowl watching and eating! May you enjoy the wacky commercials and not have the urge to strangle your favorite Patriots fan even though he is the love of your life….

Amy’s Juicy Lucy Burger
Serves 4

Ingredients
1 1/2 pounds ground beef (80/20…not lean!)
1 teaspoon kosher salt
1 teaspoon black pepper
4 slices American cheese (thick cut if possible)
4 hamburger buns, split

Directions
Combine ground beef, salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.

Cut each slice of American cheese into 4 equal pieces, and make a stack of the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese within the meat. Repeat with the remaining cheese and patties.

Preheat a cast-iron or other heavy-bottomed skillet over medium heat. Cook burgers on the first side until well browned (about 4 minutes). It is common for burgers to puff up due to steam from the melting cheese.

Turn the burgers and prick the top of each to allow steam to escape. Cook until browned on the outside and no longer pink on the inside (about 4 minutes).

Serve the Juicy Lucy Burgers on hamburger buns.