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Time
40 min
Level
Medium
Author
hellofresh

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

milk
wheat
eggs
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
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!
2
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.
3
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!
4
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.
5
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.
6
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!
Micro nutrients
Total weight
427.71g
Carbs
59.89g
Dietary fiber
2.36g
Sugar
16.57g
Fats
64.8g
Saturated
24.07g
Poly
3.6g
Mono
23.85g
Trans
2.06g
Proteins
46.52g
Calcium
40.72%
Iron
22.49%
Magnesium
18.56%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
283.5%
Vitamin C
26.08%
Vitamin A
71.07%
Cholesterol
117.95%
Sodium
71.89%
Potassium
30.85%
Percentages are based on a diet of 2000 calories a day.
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