Chef James’ Juicy Lucy Meatball Burger
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Ingredients:
1 1/2 pounds meatball mix (beef, veal, and pork)
1/2 cup flat-leaf parsley, chopped
1/3 cup grated Parmesan, plus more for the topping
2 tablespoons ground fennel
3 cloves minced garlic
Kosher salt and freshly ground black pepper
12 slices mozzarella
8 thin slices pancetta (about 3 1/2 ounces)
4 tablespoons unsalted butter
4 sesame seed hamburger buns
1 cup marinara sauce, warmed
Instructions:
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 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 hasreleased 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 minute 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.