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American Recipes
Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Onion Jam and Arugula Salad

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Rated 3.6 / 4out of 10105 ratings
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The Juicy Lucy burger is one that takes you by surprise. It looks unassuming from the outside, but hidden deep in its patty is a core of molten cheese just waiting to gush out. Get your napkins ready, and make sure to have the side spring salad at the ready for cleansing your palate in between bites of cheddar-filled, beefy decadence.

Allergens:MilkEggsWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

½ cup

Cheddar Cheese

(ContainsMilk)

1 unit

Roma Tomato

1 unit

Red Onion

2 tablespoon

Balsamic Vinegar

2 ounce

Arugula

1 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Ketchup

2 unit

Brioche Buns

(ContainsMilk, Eggs, Wheat)

2 clove

Garlic

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate57 g
Sugar18 g
Dietary Fiber5 g
Protein43 g
Cholesterol140 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Large Pan
Paper Towel
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 400 degrees. Core, seed, and dice tomato. Peel, halve, and thinly slice onion. Wrap garlic cloves in foil, sealing to make a pouch, and roast in oven until very soft, about 20 minutes.

Make Onion Jam
Make Onion Jam
2

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar, and 1 TBSP balsamic vinegar (we’ll be using the rest later). Cook until everything is soft and jammy, 4-5 minutes. Season with salt and pepper. Remove mixture from pan and set aside

Shape Burgers
Shape Burgers
3

Divide ground beef in half and flatten each piece into a wide, roughly ½-inch-thick circle. Place half the cheddar in the center of each circle. Fold edges of meat around cheese, shaping and sealing to create a cheese-stuffed patty. Season all over with salt and pepper.

Cook Burgers
Cook Burgers
4

Carefully wipe out pan used for onions with a paper towel. Add a drizzle of oil and heat over medium-high heat. Place burgers in pan and cook to desired doneness, 3-5 minutes per side. TIP: Don’t worry if some of the cheese leaks out. It’ll still be delicious!

Make Dressing
Make Dressing
5

While burgers cook, halve buns and place on a baking sheet. Toast in oven until golden brown, 2-3 minutes. Once garlic is done roasting, mash with a fork until smooth. In a small bowl, combine ½ TBSP mayonnaise (you’ll be using more later), remaining balsamic vinegar, a large drizzle of oil, and as much garlic as you like. Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Spread buns with ketchup and ½ TBSP mayo (you’ll have some left over). Divide burgers between buns and top with onion jam and a small handful of arugula. Toss remaining arugula with dressing and serve on the side.