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

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.