Juicy Lucy Burgers
with Tomato Onion Jam and Roasted Broccoli
The Juicy Lucy burger is one that takes you by surprise. It looks unassuming from the outside, but hidden deep within its stuffed patty is a core of molten cheese just waiting to gush out. Get some napkins and the roasted broccoli ready for refreshing yourself between bites of cheddar-filled, beefy decadence.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
2 clove
Garlic
1 unit
Red Onion
1 unit
Roma Tomato
5 teaspoon
Balsamic Vinegar
10 ounce
Ground Beef
1 tablespoon
Fry Seasoning
½ cup
Cheddar Cheese
(Contains Milk)
2 unit
Brioche Buns
(Contains Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Ketchup
Not included in your delivery
1 tablespoon
Vegetable Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Place garlic in the center of a small piece of foil; cinch into a packet and place on same sheet. Roast until broccoli is tender and garlic is softened, 15-20 minutes.
Meanwhile, halve, peel, and thinly slice onion. Dice tomato. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar (2 tsp for 4 servings), and half the vinegar (all the vinegar for 4). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Turn off heat; remove jam from pan and set aside. Wipe out pan.
In a medium bowl, combine beef, half the Fry Seasoning (all for 4 servings), ½ tsp salt (1 tsp for 4), and pepper. Form mixture into two wide, roughly ½-inch-thick rounds (four rounds for 4). Divide cheddar between the centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties.
Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
While patties cook, halve buns; toast until golden brown. Once garlic is roasted, remove from foil and mash with a fork until smooth. In a small bowl, combine mayonnaise, sour cream, and mashed garlic. Season with salt and pepper.
Spread buns with ketchup and a thin layer of sauce. Fill with patties and top with tomato onion jam. Divide burgers and broccoli between plates. Serve with any remaining sauce on the side for dipping.
