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

Updated at: Thu, 17 Aug 2023 12:53:35 GMT

Step 1

Preheat oven to 400 degrees. 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.

Step 2

Fry bacon in large pan to desired doneness

Step 3

Make the tomato-onion jam: in the same pan, heat remaining bacon grease over medium heat. Add the red onion to the pan and cook for 4-5 minutes, until softened. Season with salt and pepper. Add 1 teaspoon sugar, 1 tablespoon balsamic, and the chopped tomato to the pan. Cook for another 4-5 minutes, until tomato breaks down and sauce is jammy. Season with salt and pepper and set aside. Clean out this pan—we’ll be using it again!

Step 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 into the center of each patty 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.

Step 5

Cook the burgers: in the same pan you cooked the tomato-onion jam in, heat 1 teaspoon olive oil over medium-high heat. Add the burgers to the pan and cook 3-6 minutes per side, until cooked to desired doneness.

Step 6

While the burgers cook, halve the buns and place in the oven to toast for 5 minutes, until golden brown.

Step 7

Make the garlic-balsamic dressing: in a small bowl, whisk together 1⁄2 tablespoon Sir Kensington’s mayonnaise, remaining balsamic vinegar, 2 tablespoons olive oil, and as much minced garlic as you like. Season with salt and pepper.

Step 8

Build the burgers: place the burgers on the buns and top with the tomato-onion jam and a reserved leaf of romaine lettuce. Spread bun with Sir Kensington’s ketchup and mayonnaise to taste. Drizzle the charred romaine with the garlic-balsamic dressing and enjoy!

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