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.
Ingredients
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
Ketchup
2 unit
Brioche Buns
(Contains Wheat)
2 clove
Garlic
1 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
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 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 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: 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: 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!
