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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 OUT OF STOCK
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

This is our version of “inside out” or “Juicy Lucy” burgers, as they are known in various parts of the country.

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 wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”

-Jessie B. of Aurora, CO

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.