Juicy Lucy Burger
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Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Red Onion Jam and Charred Romaine

Minnesota’s infamous Juicy Lucy burger is not for the faint of heart. Stuffed on the inside with oozing cheddar cheese, this burger does not mess around. Did we mention we’re using our custom HelloFresh burger blend? Paired with our favorite Sir Kensington’s ketchup and mayo, your 4th of July BBQ just got awesome.


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

Total Time45 minutes
Prep Time


/ serving 2 people

12 ounce

Ground Beef

½ cup

Cheddar Cheese

(Contains Milk)

1 unit


1 unit

Red Onion

2 tablespoon

Balsamic Vinegar

1 unit

Romaine Lettuce



(Contains Eggs)



1 unit

Brioche Buns

(Contains Wheat)

2 clove


Not included in your delivery

1 teaspoon



Olive Oil


Nutrition Values

/ per serving
Calories1049 kcal
Energy (kJ)4389 kJ
Fat62 g
Saturated Fat0 g
Carbohydrate60 g
Sugar0 g
Dietary Fiber5 g
Protein58 g
Sodium0 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.





Preheat oven to 400 degrees. Core, seed and dice the tomato. Thinly slice the red onion. Remove two outer leaves from the romaine heart and set aside, then quarter the romaine lengthwise. Mince or grate the garlic.

Char the romaine

Char the romaine: heat a large pan over high heat. Add the romaine quarters to the dry pan, cut-side down, and cook for 1-2 minutes, until charred. Turn to char on the other side for 1-2 more minutes, then remove from pan and sprinkle with salt and pepper.

Make the tomato-onion jam

Make the tomato-onion jam: in the same pan, heat 1 teaspoon olive oil over medium heat. Add the red onion to the pan and cook for 4-5 minutes, until softened. Season with salt and pepper. Add 1 teaspoon sugar, 1 tablespoon balsamic, and the chopped tomato to the pan. Cook for another 4-5 minutes, until tomato breaks down and sauce is jammy. Season with salt and pepper and set aside. Clean out this pan—we’ll be using it again!

Assemble the burgers

Assemble the burgers: divide the ground beef in half and flatten each half into large 1⁄2-inch thick circles. Place half the cheese into the center of each patty and fold up the edges around the cheese. Seal the meat around the cheese and lightly press into a patty shape. Season liberally with salt and pepper on both sides.

Cook the burgers

Cook the burgers: in the same pan you cooked the tomato-onion jam in, heat 1 teaspoon olive oil over medium-high heat. Add the burgers to the pan and cook 3-6 minutes per side, until cooked to desired doneness.


While the burgers cook, halve the buns and place in the oven to toast for 5 minutes, until golden brown.


Make the garlic-balsamic dressing: in a small bowl, whisk together 1⁄2 tablespoon Sir Kensington’s mayonnaise, remaining balsamic vinegar, 2 tablespoons olive oil, and as much minced garlic as you like. Season with salt and pepper.


Build the burgers: place the burgers on the buns and top with the tomato-onion jam and a reserved leaf of romaine lettuce. Spread bun with Sir Kensington’s ketchup and mayonnaise to taste. Drizzle the charred romaine with the garlic-balsamic dressing and enjoy!