Juicy Lucy Burgers
with Tomato Onion Jam & Roasted Broccoli
The Juicy Lucy burger is not just any old burger. It’ll take 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 ooze out. No need to get out your napkins—we’re pretty sure you’ll want to lick all your (tomato onion) jammy fingers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
1 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, Soy)
2 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Ketchup
Not included in your delivery
1 tablespoon
Cooking 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 if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Peel garlic and place clove in the center of a small piece of foil; cinch into a packet and place on same sheet. • Roast on top rack 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, half the vinegar (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 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 into two ½-inchthick 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.
• 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. • GRILLING ALTERNATIVE: Heat a well- oiled grill or grill pan over medium-high heat. Add patties and cook to desired doneness (we suggest 3-5 minutes per side, but grills can vary).
• 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 buns with patties and top with tomato onion jam. • Divide burgers and broccoli between plates. Serve with any remaining sauce on the side for dipping.
