HelloFresh
Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Red Onion Jam and Charred Romaine

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 4104 ratings
Read more

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.

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 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Ground Beef

½ cup

Cheddar Cheese

(ContainsMilk)

1 unit

Tomato

1 unit

Red Onion

2 tablespoon

Balsamic Vinegar

1 unit

Romaine Lettuce

1 unit

Mayonnaise

(ContainsEggs)

unit

Ketchup

2 clove

Brioche Buns

(ContainsMilk, Eggs, Wheat)

Garlic

Not included in your delivery

1 teaspoon

Sugar

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4389.0160000000005 kJ
Calories1049 kcal
Fat62 g
Carbohydrate60 g
Dietary Fiber5 g
Protein58 g
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
Pan
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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
2

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
3

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
4

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
5

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.

6

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

7

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.

8

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!