Juicy Lucy Burgers with Frizzled Onion & Romaine-Walnut Salad

Juicy Lucy Burgers

with Frizzled Onion & Romaine-Walnut Salad

30 MIN
2 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

A Midwestern favorite, the Juicy (or “Jucy”) Lucy is a cheeseburger with a twist: the cheese is sealed inside the patty. Here, we’re tightly sealing our patties around sharp cheddar, locking in the cheese to ensure a perfectly “juicy” interior. We’re topping the burgers with a savory aioli and frizzled onion (or onion coated in flour and pan-fried, for satisfyingly crispy texture). Quick tip: it’s best to let the burgers cool down a bit before taking a bite, as the cheese inside gets very hot. Enjoy, chefs!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Juicy Lucy Burgers with Frizzled Onion & Romaine-Walnut Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the cheese. Peel, halve and thinly slice the onion. Halve the buns. Cut off and discard the root end of the lettuce. Halve 2 of the lettuce leaves crosswise; roughly chop the remaining leaves. Using a peeler, peel the carrot and shave into ribbons. Roughly chop the walnuts. Peel and mince the shallot; place in a bowl with the vinegar. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and half the garlic paste; season with salt and pepper to taste.

Form the burgers:
2 Form the burgers:

In a medium bowl, combine the ground beef and remaining garlic paste; season with salt and pepper. Gently mix until just combined. Using your hands, divide the mixture into 4 equal-sized balls; flatten into 4-inch-wide rounds. Divide the cheese between the centers of 2 of the rounds; top each with a remaining round. Firmly pinch the edges to completely seal the meat around the cheese; cup the sides and gently squeeze to shape into ½-inch-thick burgers. Transfer to a plate and refrigerate for at least 5 minutes to set.

Frizzle the onion:
3 Frizzle the onion:

While the burgers set, in a medium bowl, combine the onion and flour; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Add the coated onion (tapping off any excess flour) in a single layer. Cook, stirring occasionally, 3 to 5 minutes, or until golden brown and crispy. (If necessary, work in batches.) Transfer to a paper towel-lined sheet pan or plate; immediately season with salt. Carefully discard the oil and wipe out the pan.

Cook the burgers:
4 Cook the burgers:

Remove the burgers from the refrigerator; season with salt and pepper on both sides. In the pan used to frizzle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Carefully transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked burgers rest for at least 3 minutes.

Toast the buns & finish the burgers:
5 Toast the buns & finish the burgers:

Heat the pan of reserved fond on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until browned and crispy. Transfer to a clean, dry work surface. Spread the cut sides of the toasted buns with the aioli. Top the bun bottoms with the halved lettuce leaves, cooked burgers, frizzled onion and bun tops.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

To make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the carrot, walnuts and remaining lettuce. Add as much of the vinaigrette as you'd like (you may have extra); toss to coat. Divide the finished burgers and salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the cheese. Peel, halve and thinly slice the onion. Halve the buns. Cut off and discard the root end of the lettuce. Halve 2 of the lettuce leaves crosswise; roughly chop the remaining leaves. Using a peeler, peel the carrot and shave into ribbons. Roughly chop the walnuts. Peel and mince the shallot; place in a bowl with the vinegar. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and half the garlic paste; season with salt and pepper to taste.

2 Form the burgers:

In a medium bowl, combine the ground beef and remaining garlic paste; season with salt and pepper. Gently mix until just combined. Using your hands, divide the mixture into 4 equal-sized balls; flatten into 4-inch-wide rounds. Divide the cheese between the centers of 2 of the rounds; top each with a remaining round. Firmly pinch the edges to completely seal the meat around the cheese; cup the sides and gently squeeze to shape into ½-inch-thick burgers. Transfer to a plate and refrigerate for at least 5 minutes to set.

Form the burgers:
3 Frizzle the onion:

While the burgers set, in a medium bowl, combine the onion and flour; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Add the coated onion (tapping off any excess flour) in a single layer. Cook, stirring occasionally, 3 to 5 minutes, or until golden brown and crispy. (If necessary, work in batches.) Transfer to a paper towel-lined sheet pan or plate; immediately season with salt. Carefully discard the oil and wipe out the pan.

4 Cook the burgers:

Remove the burgers from the refrigerator; season with salt and pepper on both sides. In the pan used to frizzle the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Carefully transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked burgers rest for at least 3 minutes.

Cook the burgers:
Toast the buns & finish the burgers:
5 Toast the buns & finish the burgers:

Heat the pan of reserved fond on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until browned and crispy. Transfer to a clean, dry work surface. Spread the cut sides of the toasted buns with the aioli. Top the bun bottoms with the halved lettuce leaves, cooked burgers, frizzled onion and bun tops.

6 Make the salad & plate your dish:

To make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the carrot, walnuts and remaining lettuce. Add as much of the vinaigrette as you'd like (you may have extra); toss to coat. Divide the finished burgers and salad between 2 dishes. Enjoy!

Make the salad & plate your dish: