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Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Onion Jam and Baby Gem Lettuce Salad

Minnesota’s decadent Juicy Lucy burger is not for the faint of heart. Stuffed with oozing cheddar cheese, this burger does not mess around. Roasted garlic is the secret ingredient in this delicious vinaigrette served over tender baby gem lettuce.


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

Total Time40 minutes
Prep Time


serving amount

12 ounce

Ground Beef

½ cup

Cheddar Cheese

(Contains Milk)

1 unit

Roma Tomato

1 unit

Red Onion

2 tablespoon

Balsamic Vinegar

2 unit

Baby Gem Lettuce

1 tablespoon


2 unit

Brioche Buns

(Contains Wheat)

2 clove


1 tablespoon


(Contains Eggs)

Not included in your delivery





4 teaspoon

Olive Oil

1 teaspoon



Nutrition Values

/ per serving
Calories825 kcal
Energy (kJ)3452 kJ
Fat46 g
Saturated Fat14 g
Carbohydrate52 g
Sugar14 g
Dietary Fiber7 g
Protein49 g
Sodium598 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
Large Pan
Small Bowl



Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed, and dice the tomato. Peel, halve, and thinly slice the red onion. Separate the gem lettuce into individual leaves. Wrap the garlic cloves in foil and place them in the oven until very soft, approximately 20 minutes.

Make the jam

Make the tomato-onion jam: Heat a drizzle of oil in a large pan over medium heat. Add the red onion to the pan and cook, tossing for 4-5 minutes, until softened. Season with salt and pepper. Add the diced tomato, 1 teaspoon sugar, and 1 Tablespoon balsamic to the pan. Cook for another 4-5 minutes, until the tomato breaks down and the sauce is jammy. Season with salt and pepper and set aside. Wash out this pan—we’ll be using it again!

Assemble the patties

Assemble the burgers: Divide the ground beef in half and flatten each half into a large, 1⁄2-inch thick circle. Place half the cheddar cheese on the center of each circle 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: In the same pan you used for the tomato-onion jam, heat a drizzle of oil over medium-high heat. Add the patties to the pan and cook for 3-5 minutes per side, until cooked to desired doneness. HINT: Don’t worry if some of the cheese leaks out, it’ll still taste delicious!

Make the balsamic dressing

Make the balsamic dressing: While the burgers cook, halve the buns and place them in the oven to toast for 2-3 minutes, until golden brown. Remove the garlic cloves from the oven and mash with a fork until very smooth. In a small bowl, whisk together 1⁄2 Tablespoon mayonnaise, 1 Tablespoon balsamic vinegar, a large drizzle of olive oil, and as much roasted garlic paste as you like. Season with salt and pepper.


Assemble and plate: Place the burgers in the buns and top with the tomato-onion jam and a leaf or two of gem lettuce. Spread each bun with ketchup or mayonnaise to taste. Drizzle the remaining gem lettuce with the balsamic dressing and serve to the side. Enjoy!