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Juicy Lucy Burger

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.

Allergens:
Milk
Wheat
Eggs

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

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate57 g
Sugar18 g
Dietary Fiber5 g
Protein42 g
Cholesterol140 mg
Sodium690 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.

Utensils

Aluminum Foil
Large Pan
Paper Towel
Baking Sheet
Small Bowl

Instructions

Preheat and Prep
1

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.

Make Onion Jam
2

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.

Shape Burgers
3

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.

Cook Burgers
4

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.

Toast Buns and Make Dressing
5

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.

Assemble and Serve
6

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.