A twist on the famous Jucy Lucy burger and tater tot hotdish, Lucy’s Juicy Hotdish includes gooey, American cheese sandwiched in between two layers of ground beef blended with carmelized onions, ketchup, mustard and a beer-infused binder and topped with a layer of pickles and tater tots.
This is what you get when you combine a Juicy Lucy Cheeseburger and Tater Tot Hotdish: Lucy’s Juicy Hotdish.
We love our hotdish in Minnesota, especially when topped with crispy tater tots! But this is not your ordinary Tater Tot Hotdish. This is a twist on a Jucy Lucy—a burger made famous by a bar in Minneapolis that includes hot, molten cheese injected into the middle of the burger instead of on top. It’s so legendary that I thought it deserved to be a hotdish!
I had the chance to turn my vision into reality when the Minnesota State Fair announced a hotdish contest this past year as part of its annual blue ribbon competitions. I got right to work to create a recipe for this fine dish and had several family and friends taste test along the way—including my daughter Lucy who is this creation’s namesake for all of her help and input.
Here I am donning my tater tot face mask at the Minnesota State Fair standing in front of the display case where the winning hotdishes are displayed (bottom right). Lucy’s Juicy Hotdish came in third!
A Juicy Twist on Tater Tot Hotdish
Lucy’s Juicy Hotdish includes two layers of ground beef blended with caramelized onions, ketchup, mustard and a beer-infused binder. In between these beefy layers is a layer of gooey, American cheese and all of this is topped with a row of burger dill pickle chips and, of course, tater tots!
To me, the “secret sauce” is the beer-infused binder. While most hotdishes include a can of condensed soup, I made my own binder and added some Grainbelt Premium Lager which gives it a great flavor—and who doesn’t enjoy a Jucy Lucy with a pint of beer anyway?!
I hope you will make this hotdish and let me know what you think. I think it would be a great dish to bring to a potluck or tailgate party or whenever you are craving a big, juicy cheeseburger topped with pickles and a side of tots!
Lucy accompanied me to the State Fair to drop off our hotdish for judging!
A twist on the famous Jucy Lucy burger and tater tot hotdish, Lucy's Juicy Hotdish includes gooey, American cheese sandwiched in between two layers of ground beef blended with carmelized onions, ketchup, mustard and a beer-infused binder and topped with a layer of pickles and tater tots.
Ingredients
1 1/2 pound ground beef
1 large yellow onion, chopped
2 tablespoons butter
sprinkle of sugar
salt/pepper
12 slices American cheese singles, (I like Bongards Premium cheese)
1 23-ounce package Tater Tots
1 1/2 cups dill pickle chips
2/3 cup ketchup
2 tablespoons mustard
Beer-Infused Binder
2 tablespoons butter
2 tablespoons all-purpose flour, (you can also use gluten-free, all-purpose flour)
1/2 cup milk
1/2 cup beer, (Grainbelt Premium Lager or another lager)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method
Carmelize Onions
1)
In a skillet, melt butter over medium heat.
2)
Add onion and 1 tsp of sugar, 1 tsp of salt and 1/4 teaspoon of pepper.
3)
Cook for about 20 minutes, adding some water throughout (couple tablespoons at a time )to keep the onions from burning.
4)
Remove from pan and set aside.
Make the Binder
1)
Melt butter and slowly whisk in the flour until smooth and continue cooking for a couple of minutes.
2)
Slowly whisk in the milk and beer and keep whisking until the sauce is thick and bubbling; about 5 minutes.
3)
Stir in salt and pepper and set aside.
Prepare the Filling
1)
Brown the hamburger with some salt and pepper until no longer pink; drain off the fat.
2)
Mix in ketchup, mustard and the binder.
3)
Add onions back in.
Assemble the Hotdish
1)
Lightly butter a 9 x 11 casserole dish.
2)
Lay a base of 1/2 of the hamburger mixture.
3)
Next add a layer of cheese singles. If you like it really cheesy, add two layers!
4)
Add the remaining hamburger on top.
5)
Add a layer of pickles.
6)
Top with Tater tots.
7)
Bake for appx 50 minutes at 350 degrees until tots are golden brown. Let stand for 15 minutes before serving. Garnish with ketchup and extra pickles!
