Jalapeno Pepper Juicy Lucy Recipes

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

Steps:

• For the caramelized onions: Melt bacon fat in a large heavy-bottomed pot over medium heat. Add onions and cook slowly, stirring often, until they turn brown, about 20 minutes.
• Add salt, pepper and vinegar. Spread out on a cookie sheet and allow to cool.
• For the tarragon aioli: Combine the mayonnaise, tarragon, lemon juice and salt in a mixing bowl. Whisk thoroughly until evenly mixed.
• For the cheese stuffing: Melt American cheese and Taleggio together in a double boiler. Remove from heat and fold in lemon juice, herbs and lobster meat. Season to taste with salt and pepper. Spread on a cookie sheet to cool and thicken. (Cheese layer should be 1/2-inch thick.)
• For the lobster Lucy: Weigh beef out into 3.5-ounce balls. Flatten meatballs into circular patties using wax paper and a 6-inch pizza pan. (Patties should be no more than 1/2-inch thick.) Cut out circles of cheese stuffing using a 1-inch ring mold. (Cheese should be 1.5-ounce pieces.) Place cheese stuffing in center of a beef patty. Place a second beef patty on top of cheese stuffing. Using thumb and forefinger, crimp the two patties all the way around to mold them together, leaving no air inside and no seams in the beef. Repeat with remaining beef and cheese stuffing.
• Sprinkle lobster Lucy patty generously with salt and pepper. Heat a frying pan over medium-high heat, add oil and lay patties in pan. Cook for 4 minutes on each side, uncovered and unpressed. Poke a hole in top of each patty after flipping it to allow air pressure out. Allow to rest off heat 2 minutes before serving.
• Toast hamburger buns. Place lobster Lucy patties on bottom burger bun. Top each with 1.5 ounces caramelized onions and 1 ounce lobster claw. Spread 1 ounce tarragon aioli on top bun and place over lobster Lucy to finish. Garnish with chopped chives.

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper. Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls. Create a large divot in the center of each ball and fill each with 1 slice of the cheese that's been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper.
• Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside.
• Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper.
• Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes.
• Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy!

Steps:

• Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
• Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.