Juicy Lucy Burger
with Tomato Onion Jam and Arugula Salad
The Juicy Lucy burger is one that takes you by surprise. It looks unassuming from the outside, but hidden deep in its patty is a core of molten cheese just waiting to gush out. Get your napkins ready, and make sure to have the side spring salad at the ready for cleansing your palate in between bites of cheddar-filled, beefy decadence.
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
1 unit
Roma Tomato
1 unit
Red Onion
2 clove
Garlic
2 tablespoon
Balsamic Vinegar
10 ounce
Ground Beef
½ cup
Cheddar Cheese
(Contains Milk)
2 unit
Brioche Buns
(Contains Wheat)
1 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Ketchup
2 ounce
Arugula
Not included in your delivery
4 teaspoon
Vegetable Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Core, seed, and dice tomato. Peel, halve, and thinly slice onion. Wrap garlic in foil, sealing to make a pouch, then roast in oven until very soft, about 20 minutes.
Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar, and 1 TBSP balsamic vinegar (we’ll be using the rest later). Cook until soft and jammy, 4-5 minutes. Season with salt and pepper. Remove mixture from pan and set aside.
Divide beef in half and flatten each piece into a wide, roughly ½-inch-thick circle. Divide cheddar between the centers of each circle. Fold edges of meat around cheddar, shaping and sealing to create a cheese-stuffed patty. Season all over with salt and pepper.
Carefully wipe out pan used for onion jam with a paper towel. Add a drizzle of oil to it and heat over mediumhigh heat. Place burgers in pan and cook to desired doneness, 3-6 minutes per side.
While burgers cook, halve buns and place on a baking sheet. Toast in oven until golden brown, 2-3 minutes. Once garlic is done roasting, mash with a fork until smooth. In a small bowl, combine ½ TBSP mayonnaise (we sent more), remaining balsamic vinegar, a large drizzle of oil, and as much garlic as you like. Season with salt and pepper.
Spread buns with ketchup and ½ TBSP mayo (you’ll have some left over). Divide burgers between buns and top with onion jam and a small handful of arugula. Toss remaining arugula with dressing and serve on the side.
