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



Ingredients

Directions

Mix ketchup thoroughly with seasoning and set aside. Preheat 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-inch 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-inch 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 founders

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Savory Spice Shop Ingredients
Lodo Red Adobo 1 oz bag $2.70
Mapuche Style Merken Seasoning (Merquen) 1 oz bag $2.70
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
Salt Kosher $6.65
Garlic, Dehydrated: Granulated 1 oz bag $2.15
Oregano, Mexican 1/2 oz bag $1.60
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
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