Juicy Lucy Burger

🥘 Ingredients

• baby gem lettuce
  4 unit
• balsamic vinegar
  4 tbsp
• black pepper
• brioche buns
  4 unit
• cheddar cheese
  1 c
• garlic
  4 clove
• ground beef
  24 oz
• ketchup
  2 tbsp
• mayonnaise
  2 tbsp
• olive oil
  2.667 tbsp
• red onion (thinly sliced)
  2 unit
• roma tomato (diced)
  2 unit
• salt
• sugar
  2 tsp

🍳 Cookware

• aluminum foil
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed, and dice roma tomato . Peel, halve, and thinly slice red onion . Separate baby gem lettuce into individual leaves. Wrap garlic in aluminum foil and place in the oven until very soft ⏱️ 20 minutes .

   roma tomato: 2 unit (diced), red onion: 2 unit (thinly sliced), baby gem lettuce: 4 unit, garlic: 4 clove
2. 

   2

   Make the tomato-onion jam: Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced red onion and cook, tossing, ⏱️ 5 minutes until softened. Season with salt and black pepper . Add the diced tomato, 1 teaspoon sugar , and 1 tablespoon balsamic vinegar to the pan. Cook another ⏱️ 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!

   olive oil: 2.667 tbsp, salt, black pepper, sugar: 2 tsp, balsamic vinegar: 4 tbsp
3. 

   3

   Assemble the burgers: Divide ground beef in half and flatten each half into a 1/2-inch thick circle. Place half of 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 patties. Season liberally with salt and pepper on both sides.

   ground beef: 24 oz, cheddar cheese: 1 c
4. 

   4

   Cook the burgers: In the same pan used for the tomato-onion jam, heat another drizzle of olive oil over medium-high heat. Add the patties and cook for ⏱️ 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!
5. 

   5

   Make the balsamic dressing: While burgers cook, halve brioche buns and toast in the oven until golden ⏱️ 3 minutes . Remove roasted garlic from the oven and mash with a fork until 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.

   brioche buns: 4 unit, mayonnaise: 2 tbsp
6. 

   6

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

   ketchup: 2 tbsp