Juicy Lucy Burgers
with Tomato Onion Jam & Potato Wedges
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
1 clove
Garlic
1 unit
Yellow Onion
1 unit
Roma Tomato
5 teaspoon
Balsamic Vinegar
10 ounce
Ground Beef
½ cup
Cheddar Cheese
(Contains Milk)
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Ketchup
1 tablespoon
Vegetable 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 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.
