Recipe

Juicy Lucy with Honey Mustard Slaw

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Juicy Lucy with Honey Mustard Slaw

There ain't no drought when the juicy lucy cheddar oozy is about....this week try our cheesy stuffed rump burgers with tomato pickle sauce and sweet mustard Asian salad.




Ingredients to serve 2

  • 4 x Rump Burgers
  • 70g x Cheddar Cheese
  • 60ml x DD Tomato Pickle Sauce
  • 1 x Stir Fry Base
  • ½ x Cucumber - halved lengthwise and chunked
  • 2 x Sesame Seed Hamburger Roll - halved
  • 35ml x DD Sweet Mustard
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 8 x Rump Burgers
  • 140g x Cheddar Cheese
  • 120ml x DD Tomato Pickle Sauce
  • 1 x Stir Fry Base
  • 1 x Cucumber - halved lengthwise and chunked
  • 4 x Sesame Seed Hamburger Roll - halved
  • 70ml x DD Sweet Mustard
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands and cucumber well.

Gino's Tip - See Step 2

It's a good idea to pat your burgers dry before you make your juicy Lucy's (stretching them out or flattening slightly at the same time) in this way they will seal better when crimped.

Step 1 - Honey Mustard Slaw

Mix your slaw base and chunked cucumber along with your Daily Dish Sweet Mustard in a large mixing bowl. Season with salt and pepper to taste and cling film and refrigerate until you're ready to serve.

Step 2 - Toasted Buns and Juicy Lucy's - See Gino's Tip

Place four of the burgers on your chopping board and season with salt and pepper. Proceed to put your grated cheddar in the center of each of your burgers (about 30g per burger), dividing evenly and leaving a border. Place your remaining patties on top of the cheese, pinching the edges together to form a seal and creating 4 cheese-stuffed burgers. Before you begin toast your rolls by rubbing each roll half with some olive oil, then heating a large frying pan over med-high heat, once your pan is just about smoking, add your halves and toast for 1 minute each - they toast quite quickly. Once done, give your pan a quick wipe/clean, heat to med-high heat, add a drizzle of olive oil, add your burgers and proceed to sear, without flipping for about 3-4 minutes until browned on the bottom. Flip and sear the other side for 2 minutes before covering your large frying pan with a lid or foil, continue to cook for a further 2 minutes until your burgers are browned, medium rare and the cheese centers are melted. Transfer the burgers to your chopping board and allow to rest before serving.

To serve

Place your burger roll bottoms on your plate, top with your juicy lucy burger and Daily Dish Tomato Pickle Sauce and serve with your honey mustard slaw.