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Juicy Lucy Burgers
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Juicy Lucy Burgers

Juicy Lucy Burgers

with Tomato Onion Jam & 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.

Family Friendly

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

Total Time40 minutes


serving amount

8 ounce

Broccoli Florets

2 clove


1 unit

Red Onion

1 unit

Roma Tomato

5 teaspoon

Balsamic Vinegar

10 ounce

Ground Beef

1 tablespoon

Fry Seasoning

½ cube

Cheddar Cheese

(Contains Milk)

2 unit

Brioche Buns

(Contains Milk, Eggs, Soy, Wheat)

2 tablespoon


(Contains Eggs)

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon


Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon





Nutrition Values

/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat61 g
Saturated Fat22 g
Carbohydrate70 g
Sugar21 g
Dietary Fiber5 g
Protein44 g
Cholesterol185 mg
Sodium1490 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.


Aluminum Foil
Baking Sheet
Large Pan
Medium Bowl
Small Bowl


Roast Broccoli

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli florets into 1-inch pieces, if necessary. 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.

Make Tomato Onion Jam

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, half the vinegar (all the vinegar for 4), and 1 tsp sugar (2 tsp for 4 servings). 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.

Form Patties

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 centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

Cook 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.

Toast Buns and Make Sauce

While patties cook, halve buns; toast until golden brown. Once garlic is done, 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.