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 romaine lettuce.

cholesterol

sodium

potassium

calcium

iron

magnesium

Ground Beef

default

Brioche Buns

Red Onion

medium

ounce

Roma Tomato

tomato

Cheddar Cheese

slice

cubic inch

cup, shredded

cup, diced

cup, melted

tbsp

Balsamic Vinegar

fluid ounce

Romaine Lettuce

head

leaf, inner

leaf, outer

Olive Oil

Custom

tablespoon

Ketchup

custom

packet

Mayonnaise

Garlic

clove

teaspoon

bunch

Sugar

dash

pinch

serving 1 cube

serving packet

Salt

Pepper

Juicy Lucy Burger | with Tomato-Onion Jam and Romaine Lettuce Salad

serving

HelloFresh is the leading global provider of fresh food at home

hellofresh

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.

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 romaine lettuce into individual leaves. Wrap the garlic cloves in foil and place them in the oven until very soft, approximately 20 minutes.

Assemble and plate: Place the burgers in the buns and top with the tomato-onion jam and a leaf or two of romaine lettuce. Spread each bun with ketchup or mayonnaise to taste. Drizzle the remaining romaine lettuce with the balsamic dressing and serve to the side. Enjoy!

The Begainer Day 1 (lunch)

The Begainer Day 2 (lunch)

Yamfit

Juicy Lucy Burger | with Tomato-Onion Jam and Romaine Lettuce Salad

1

Groceries

Yamfit