Lobster Juicy Lucy Recipes

JUICY LUCY

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.

CHEF JOHN'S JUICY LUCY

Steps:

• Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
• Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
• Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

JUICY LUCY BURGERS

Steps:

• Combine ground beef, Worcestershire sauce, garlic 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; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly 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 until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn 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 on hamburger buns.

LOBSTER JUICY LUCY

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.

CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°F.
• Combine all ingredients in a large bowl and mix just until combined.
• Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
• Bake for 20-22 minutes or just until cooked. (Do not overbake)

JUICY LUCY BURGER

Steps:

• Combine ground beef, Worcestershire sauce, garlic 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.
• Divide the cheese and put on top of 4 of the patties. Top them with the remaining 4 patties, pinching the edges to form a tight seal.
• Preheat grill, a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn 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 on toasted hamburger buns.