These Juicy Lucy fillings recipes were shared with Chop & Brew by Chef Zander Dixon. You can see two of them (The Popper and Garlic Fiend) being made in our video Chop & Brew – Episode 47. The other two recipes are bonus that Zander hooked us up with. You can also see Zander’s basic instructions for choosing specific types of meat and building the patties for Juicy Lucy Stuffed Hamburgers.

JALAPENO POPPER JUICY LUCY FILLING

¾ Cup Sharp Cheddar Cheese, grated (smoked if available)
2 Tblsp. Cream Cheese, softened at room temp. (not in microwave)
2 cloves Garlic, passed through garlic press
2 each Jalapeno Peppers, de-seeded, very finely diced
2 each Red Fresno Peppers, de-seeded, very finely diced
1 Tblsp. Cilantro, very finely chopped
1 Tblsp. Cumin Seed, whole ground in mortar & pestle or electric mill
1 tsp. Olive oil

Combine the peppers, garlic, and cumin seed. Sauté them in the olive oil very lightly just to soften them. Do not cook them until the jalapenos are discolored.
Place the cream cheese in a bowl and add the warm sautéed peppers to the cream cheese and stir until well mixed. Stir in the cheddar cheese and cilantro until homogeneous.

Note: If you prefer the filling to be spicier add in some or all of the seeds from the jalapenos depending on your preference.

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GARLIC FIEND JUICY LUCY FILLING

¼ Lb. Butter, salted, softened at room temp. (not in microwave)
12 cloves Garlic, passed through garlic press (equals 1 oz. by weight)
2 T. Fresh Garlic Chive (best) or regular Chives, minced
1 Tblsp. Italian Parsley, very finely chopped
1 T. Fennel Seed, whole ground in mortar & pestle or electric mill
1 tsp. Aleppo Pepper Flake, (available at Penzey’s Spices)
¼ tsp. Sea Salt

Combine all ingredients in a bowl and mash with the back of a fork until well combined. If using a food processor omit the green herbs and stir them in by hand at the end.

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ZEUSY LUCY FETA CHEESE JUICY LUCY FILLING

2 oz. Feta Cheese, crumbled
1 oz. Cream Cheese, softened at room temp. (not in microwave)
2 cloves Garlic, passed through garlic press
4 Tblsp. Fresh Oregano, leaves only, finely chopped
3 Tblsp. Kalamata Olives, coarsely chopped
2 Tblsp. Pepperoncini Peppers, finely diced
1 tsp. Lemon Zest, freshly grated

Combine all ingredients in a bowl and mash together using the back side of a spoon until combined. Do not mix to the point when the olives begin to become mashed and discolor the cheese.

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CHIVE BUTTER JUICY LUCY FILLING

1 Lb. Butter, unsalted
4T. Italian Parsley, finely minced
1 C. Chives, finely minced, BY HAND
2 tsp. Kosher Salt
1 tsp. White Pepper
zest of 1 lemon grated

Soften the butter at room temperature. Place in a bowl and add all the other ingredients and combine until very smooth with a fork, spoon or other utensil until evenly combined and thoroughly mixed. Do not use the food processor.