Juicy Lucy Burger with Tomato-Red Onion Jam and Charred Romaine

Get ready for the ultimate burger experience: the Juicy Lucy. Originating from Minnesota, this legendary burger hides a molten core of cheddar cheese inside a perfectly seasoned beef patty. We’ve elevated it with a sweet and tangy tomato-red onion jam, charred romaine lettuce and a garlic-balsamic dressing that ties everything together.

This recipe is all about bold flavors and juicy textures. The jam adds a smoky-sweet note, while the charred romaine brings a delightful crunch. Perfect for your next cookout or a special dinner at home, these burgers are sure to impress.

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Ingredients

12 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

unit MayonnaiseView ingredient guideLike ingredientDislike ingredient

unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Core, seed and dice the tomato. Thinly slice the red onion. Remove two outer leaves from the romaine heart and set aside, then quarter the romaine lengthwise. Mince or grate the garlic.
2. Char the romaine: heat a large pan over high heat. Add the romaine quarters to the dry pan, cut-side down and cook for 1-2 minutes until charred. Turn to char the other side for 1-2 more minutes, then remove from pan and season with salt and pepper.
3. Make the tomato-onion jam: in the same pan, heat 1 teaspoon olive oil over medium heat. Add the red onion and cook for 4-5 minutes until softened. Season with salt and pepper. Add 1 teaspoon sugar, 1 tablespoon balsamic vinegar and the chopped tomato. Cook for another 4-5 minutes until the tomato breaks down and the mixture is jammy. Season with salt and pepper and set aside. Clean the pan.
4. Assemble the burgers: divide the ground beef in half and flatten each half into large 1/2-inch thick circles. Place half the cheese in the center of each patty, then fold the edges up around the cheese. Seal the meat around the cheese and gently press into a patty shape. Season generously with salt and pepper on both sides.
5. Cook the burgers: in the same pan, heat 1 teaspoon olive oil over medium-high heat. Add the burgers and cook for 3-6 minutes per side, until cooked to your desired doneness.
6. While the burgers cook, halve the buns and toast in the oven for 5 minutes until golden brown.
7. Make the garlic-balsamic dressing: in a small bowl, whisk together 1/2 tablespoon mayonnaise, the remaining balsamic vinegar, 2 tablespoons olive oil and as much minced garlic as you like. Season with salt and pepper.
8. Build the burgers: place the burgers on the buns and top with the tomato-onion jam and a reserved romaine leaf. Spread the bun with ketchup and mayonnaise to taste. Drizzle the charred romaine with the garlic-balsamic dressing and serve.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes, any good melting cheese like mozzarella, pepper jack or American cheese works well. Just make sure it’s shredded or thinly sliced for even melting.

How do I prevent the cheese from leaking out?

Press the patty edges firmly to seal the cheese inside. Also, avoid overstuffing; about 1/4 cup per patty is ideal.

Can I grill these burgers instead of pan-frying?

Absolutely! Grill over medium-high heat for about 4-5 minutes per side. The charred romaine can also be grilled directly on the grates.