Juicy Lucy Meatballs 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 broiler.
• Mix the meatball mix, parsley, Parmesan, fennel, 2 of the garlic cloves, 2 teaspoons salt and a generous amount of pepper in a large bowl. Divide the mixture into 4 equal balls. Working with one ball at a time, divide it in half and flatten to make 2 patties about 5 inches in diameter. Fold 2 slices of mozzarella into quarters and place into the center of the patty. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. Repeat with the remaining balls and 6 of the cheese slices. (At this point, you can freeze the burgers. Thaw in the refrigerator before cooking.)
• Cook the pancetta in a large cast-iron skillet over medium-high heat, flipping once, until the fat has released and it's crispy, 3 to 4 minutes. Remove to a paper-towel-lined plate. Add the burgers to the pan and cook, flipping once and topping each patty with 1 slice of the remaining cheese with 1 minute of cooking time left. Cook until nicely golden brown and an instant-read thermometer registers 150 degrees F for medium, 4 to 5 minutes per side.
• Meanwhile, melt the butter in a small saucepan or microwave-safe bowl and stir in the remaining garlic. Place the hamburger buns onto a baking sheet and brush both sides with the garlic butter. Broil until toasted, 1 to 2 minutes. Spread 1 to 2 tablespoons marinara sauce on each bottom half of the buns. Place a burger patty on top of the bottom half of the bun. Then top each burger with a spoonful of marinara, 2 pieces of pancetta, a sprinkle of Parmesan and the top half of the bun.