Juicy Lucy Burgers

Juicy Lucy Burgers

with Tomato Onion Jam & Potato Wedges

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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 sweet potato wedges ready for refreshing yourself between bites of cheddar-filled, beefy decadence.

Tags:Family friendly

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 clove


1 unit

Yellow Onion

1 unit

Roma Tomato

5 teaspoon

Balsamic Vinegar

10 ounce

Ground Beef

½ cup

Cheddar Cheese


2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

2 tablespoon



2 tablespoon

Sour Cream


Not included in your delivery

2 tablespoon


1 tablespoon

Vegetable Oil

1 teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4310 kJ
Calories1030 kcal
Fat56 g
Saturated Fat21 g
Carbohydrate89 g
Sugar18 g
Dietary Fiber7 g
Protein43 g
Cholesterol155 mg
Sodium900 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Peel garlic and wrap clove in a small piece of foil; place on same sheet. Roast on top rack, flipping potatoes halfway through, until tender and garlic is softened, 20-25 minutes. TIP: If garlic is done before potatoes, remove from sheet and continue roasting potatoes.


Meanwhile, halve, peel, and thinly slice onion. Dice tomato. Heat a drizzle of oil in a large pan over medium heat. Add onion; cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, half the vinegar (use all for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook, stirring, until softened and jammy, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.


In a medium bowl, combine beef and remaining Fry Seasoning. Form into two wide, roughly ½-inch-thick rounds (four rounds for 4 servings). 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. Season all over with salt and pepper.


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. Turn off heat.


While patties cook, halve buns; toast until golden brown. Once garlic is done, carefully open foil and mash clove with a fork until smooth. In a small bowl, combine mayonnaise, sour cream, and mashed garlic. Season with salt and pepper.


Spread buns with 2 TBSP ketchup (4 TBSP for 4 servings) and a thin layer of sauce. Fill buns with patties and tomato onion jam. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side for dipping.