BBQ Juicy Lucy Beef Burgers
with Caramelized Onions & Apple-Carrot Salad
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
A Minnesota favourite, the Juicy Lucy puts the cheese on the inside of the burger instead of on top. The result is that the steak-spiced beef patties char nicely while the cheddar melts. Grilled buns and caramelized onions up the stakes, while a veg-happy salad brimming with carrot strips and apple comes in on the side.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Nantes carrots
- 1 Apple
- 1 Head of curly leaf lettuce
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 30g Grated aged cheddar
- 2 Classic hamburger buns
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Peeler
Oil
BBQ
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
11 g
Sodium
1180 mg
Total Carb
62 g
Sugars
16 g
Protein
38 g
Fibre
7 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Reserving 2 of the largest outer leaves (double for 4 portions), halve the lettuce leaves crosswise and roughly chop the rest. Using a peeler, thinly slice the carrots into ribbons. Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning.
Prepare the patties
In a large bowl, combine the beef, ¾ of the spices and S&P. Form into 2 patties (double for 4 portions). Squeeze the cheese into 2 balls (double for 4 portions); flatten slightly. Place a ball of cheese in the centre of each patty, folding the meat around to seal it in. Form into a patty once more, ensuring the cheese is fully encased.
Grill the patties
Add the patties* to the BBQ and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate.
Grill the buns
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
Make the salad
Meanwhile, in a second large bowl, combine the remaining vinegar (start with ½), remaining spices and 2 tbsp oil (double for 4 portions). Add the chopped lettuce, apple, carrots and S&P.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the reserved lettuce leaves, a patty, the onions and a bun top. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
