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Outside In Burgers with Sweet & Spicy Ketchup

Yields: 4 burgers
Make this recipe how many times?
Savory Spice Shop Ingredients
Lodo Red Adobo 2 floz bottle $3.80
Peppercorns, Black, Tellicherry 1 oz bag $1.80
Garlic, Dehydrated: Granulated 1 oz bag $1.40
Oregano, Mexican 2 floz bottle $2.30
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35

Ingredients:

Directions:

Mix Lodo Red Adobo thoroughly into ketchup and set aside. Start grill. Mix together ground beef, pepper, salt, garlic, oregano, cumin and egg (if needed to bind) until thoroughly combined, but not overworked. Form into 4 equal sized balls. Flatten out each ball to 1/4" thick and place a tbsp each of the diced red onion and diced cheddar in the middle. Fold flatten burger meat over the onion and cheddar enclosing it securely in the middle of the meat and form back into a ball. Then flatten into a 3/4" thick burger patty. Grill to desired temperature, turning only once. Toast bun on the grill in indirect heat.

Serving Suggestions:

Serve with Maple Pepper Sweet Potato Wedges.

Yields:

4 burgers

Thanks to:

Mike and Janet Johnston, Savory Spice Shop founders
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Outside In Burgers With Sweet & Spicy Ketchup

"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"

-Reyna from Raleigh, NC

Outside In Burgers with Sweet & Spicy Ketchup


Yields: 4 burgers

Ingredients:

Directions:

Mix Lodo Red Adobo thoroughly into ketchup and set aside. Start grill. Mix together ground beef, pepper, salt, garlic, oregano, cumin and egg (if needed to bind) until thoroughly combined, but not overworked. Form into 4 equal sized balls. Flatten out each ball to 1/4" thick and place a tbsp each of the diced red onion and diced cheddar in the middle. Fold flatten burger meat over the onion and cheddar enclosing it securely in the middle of the meat and form back into a ball. Then flatten into a 3/4" thick burger patty. Grill to desired temperature, turning only once. Toast bun on the grill in indirect heat.

Serving Suggestions:

Serve with Maple Pepper Sweet Potato Wedges.

Yields:

4 burgers

Thanks to:

Mike and Janet Johnston, Savory Spice Shop founders
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.