Juicy Lucy Burger
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Juicy Lucy Burger

Juicy Lucy Burger

with Tomato-Red Onion Jam and Charred Romaine

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.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson


quantité par portion

1 pièce(s)


2 gousse(s)


1 pièce(s)

Laitue little gem

1 pièce(s)

Oignon rouge

1 pièce(s)

Vinaigre balsamique

(Contient Sulfites)

½ tasse(s)

Fromage cheddar, râpé

(Contient Lait)

340 g

Bœuf haché

1 cs


(Contient Oeuf, Moutarde)

2 pièce(s)

Pains briochés

(Contient Gluten, Oeuf, Lait)

Pas inclus dans votre livraison










Informations nutritionnelles

/ par portion
Énergie (kJ)0 kJ
Énergie (kcal)0 kcal
Graisses0 g
dont saturés0 g
Glucides0 g
dont sucres0 g
Fibres0 g
Protéines0 g
Cholestérol0 mg
Sel0 mg



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.

Char the baby gem lettuce

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.

Make the tomato-onion jam

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.

Assemble the burgers

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.

Cook the burgers

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!


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.


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.