All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
"Juicy Lucy is my delight," the Grateful Dead once sang. (Or not; you'll have to Google to know for sure.) This Juicy Lucy is our delight, a take on the classic Minnesota burger preparation. Smoky, delicate Gouda is stuffed into a burger, which is joined by BBQ sauce and crispy fried onions. Macaroni salad served on the side, like a classic picnic, a day on a Minnesotan lake, or a parking lot before the Dead show. (Kids, ask your parents or grandparents.)
Tip: When making patties, form a crater in bottom patty for cheese to rest in. This allows space around the edges for the top patty to form a good, tight seal. A tight seal is key for ensuring the cheese remains inside burger while cooking.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook Pasta and Prepare Ingredients
Once water is boiling, add macaroni and cook until al dente, 7-9 minutes.
Drain macaroni in a colander, shaking off excess water. Rinse pot with cold water to cool and reserve.
While macaroni cooks, quarter cheese slices.
Trim ends off celery and cut into ¼" dice.
Form the Burgers
Combine ground beef, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Form into four equally-sized patties.
If using 20 oz ground beef, combine with ½ tsp. salt and a pinch of pepper.
Divide cheese between two patties. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in patties while cooking.
Make the Macaroni Salad
Return macaroni to pot it was cooked in along with celery, mayonnaise, mustard, and a pinch of salt and pepper. Stir until coated and set aside.
Toast the Buns
Place a large non-stick pan over medium-high heat. Place buns in hot pan, cut side down. Toast until golden brown, 1-2 minutes.
Remove from pan. Keep pan over medium-high heat.
Cook the Burgers
Place patties in hot pan. Cook until browned and burgers reach a minimum internal temperature of 160 degrees, 4-6 minutes per side, covering pan once patties are flipped. Cheese may leak from burgers. Don't worry, they're still delicious!If using 20 oz., cook over medium heat, 8-10 minutes per side, covering pan once patties are flipped.
Coarsely crush crispy onions.
Plate dish as pictured on front of card, smearing bottom bun with BBQ sauce and topping with patties, pickles, and crushed crispy onions. Bon appétit!
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