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Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Red Onion Jam and Charred Romaine

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The decadent Juicy Lucy burger is not for the faint of heart. Stuffed on the inside with oozing cheddar cheese, this burger does not mess around. Charring the baby gem lettuce is the secret technique to making this summery salad.

Allergens:Sulphites/SulfiteMilk/LaitEgg/OeufSoy/SojaWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

2 clove

Garlic

1 unit

Baby Gem Lettuce

1 unit

Red Onion

1 unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

340 g

Ground Beef

1 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

2 unit

Brioche Bun

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

Not included in your delivery

unit

Sugar*

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon
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1

Prep: Preheat oven to 400°F. Wash and dry all produce. Core, seed and dice the tomato. Remove 2 outer leaves from the gem lettuce(s) and set aside. Quarter the lettuce lengthwise. Mince or grate the garlic.

2

Char the baby gem lettuce: Heat a large pan over high heat. Add the lettuce quarters to the dry pan, cut-side down, and cook for 1-2 minute, until charred. Turn to char on other cut-side, then remove from the pan.

3

Make the tomato-onion jam: Heat a drizzle of oil in the same pan over medium heat. Add the red onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the diced tomato, sugar and half the balsamic vinegar to the pan. Cook for another 4-5 minutes, until the tomato breaks down and the sauce is thick and jammy. Season with salt and pepper and transfer to a small bowl. Wipe the pan clean.

4

Assemble the burgers: Divide the ground beef into 2 portions (or 4 for 4 people) flatten each portion into a large, 1⁄2-inch thick circle. Divide the cheddar cheese between centres of each circle and fold up the edges around the cheese. Seal the meat around the cheese and lightly press into a 4-in wide patty shape. Season with salt and pepper on both sides.

5

Cook the burgers: In the same pan, heat a drizzle of oil over medium- high heat. Add the burgers and cook for 3-6 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.) Don’t worry if some of the cheese leaks out, it’ll still taste delicious!

6

Make the balsamic dressing: Meanwhile, halve the buns and toast them in the oven for 2-3 minutes, until golden brown. In a small bowl, whisk together half the mayo, remaining balsamic, a large drizzle of oil and as much minced garlic as you like. Season with salt and pepper.

7

Assemble and serve: Place the burgers in the buns and top with the tomato-onion jam and a leaf of lettuce. Spread each bun with ketchup or mayo to taste. Drizzle the charred romaine with the balsamic dressing and serve to the side. Enjoy! GRILLING TIP: Instead of pan-frying, BBQ burgers on medium heat, with lid closed, 4 to 6 min per side, until cooked to temperature above.