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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Brioche Buns(ContainsMilk, Eggs, Wheat)
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: 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: 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: 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: 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!