Juicy Lucy Burger

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 vinegar (we’ll use the rest later). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Remove mixture from pan and set aside.

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

Carefully wipe out pan used for onion jam with a paper towel, then add a drizzle of oil to it and heat over mediumhigh heat. Place beef patties in pan and cook to desired doneness, 3-6 minutes per side.

While burgers cook, halve buns and place on a baking sheet. Toast in oven or toaster 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 (we’ll use more in the last step), remaining vinegar, a large drizzle of oil, and as much garlic as you like. Season with salt and pepper.