All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Two bars in south Minneapolis claim to be the inventors of the Juicy Lucy, or Jucy Lucy, depending on whose version you buy. Former President Obama even (unwittingly, perhaps) took sides on the matter when he stopped into one of the establishments for the signature burger, prompting the other bar to tweet him a personal invitation. We aren't getting involved in any bar wars here; we've got our own version with goat cheese, arugula, and tomato jam that's juicy (pun intended) and delicious. Now if any former Presidents want to order any meal kits…
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
Customize It Instructions
If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming eight patties and stacking two together to form four stuffed burgers.
If using ground turkey, follow same instructions as ground beef in Steps 3 and 4, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
If using ground pork, follow same instructions as ground beef in Steps 3 and 4, cooking until pork reaches minimum internal temperature, 5-6 minutes per side.
If using Impossible burger, follow same instructions as ground beef in Steps 3 and 4, cooking until burger is heated through, 2-3 minutes per side.
Bake the Frites
Cut potatoes into 1/2" sticks and pat dry.
Place potato fries (or frites) on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into potatoes.Spread into a single layer and bake in hot oven until tender and browned, 25-30 minutes, flipping once halfway through.Season baked frites with a pinch of salt.While frites bake, continue recipe.
Prepare Cheese Mixture and Make Jam
In a mixing bowl, combine softened cream cheese and softened goat cheese (breaking up if needed).
Coarsely chop tomatoes.Bring a small pot with tomatoes, vinegar, sugar, 2 Tbsp. water, and 1/4 tsp. salt to a simmer over medium-high heat.Once simmering, stir often until liquid has mostly evaporated and tomatoes are softened, 4-6 minutes.Remove from burner. Cover and set aside.
Form the Burgers
Combine ground beef and a pinch of salt and pepper in another mixing bowl. Form into four equally-sized patties.
Top two patties evenly with cheese mixture. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal will help keep the cheese within the patties while cooking.
Cook the Burgers
Place a large non-stick pan over medium-high heat.
Add stuffed patties to hot, dry 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! Remove burgers to a plate. Wipe pan clean and reserve.
Toast Buns and Finish Dish
Return pan used to cook burgers to medium-high heat. Place buns in hot, dry pan, cut side down. Toast until golden brown, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping bottom bun with tomato jam, patty, arugula, and top bun, and drizzling honey mustard on frites (or serving on the side for dipping). Bon appétit!
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