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Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Onion Jam and Arugula Salad

Rated 3.5 / 4
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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 the 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 the bites of over-the-top, cheddar-filled, beefy decadence.

Tags:Nut free
Allergens:MilkEggsWheat
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

10

Ground Beef

½

Cheddar Cheese

(ContainsMilk)

1

Roma Tomato

1

Red Onion

2

Balsamic Vinegar

2

Arugula

1

Mayonnaise

(ContainsEggs)

2

Ketchup

2

Brioche Buns

(ContainsMilk, Eggs, Wheat)

2

Garlic

Not included in your delivery

4

Vegetable Oil

1

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat50 g
Saturated Fat16 g
Carbohydrate57 g
Sugar18 g
Dietary Fiber5 g
Protein42 g
Cholesterol140 mg
Sodium690 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
Utensils
Aluminum Foil
Large Pan
Paper Towel
Baking Sheet
Small Bowl
InstructionsPDF
Instructions
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.

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

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.

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!

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.

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.