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

INGREDIENTS

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For ketchup: Mix ketchup with seasoning, cover, and refrigerate while you prepare the burgers.

For burgers: Preheat grill. Mix together ground beef, egg, black pepper, salt, garlic, oregano, and cumin until just combined (be careful not to overwork). Form into 4 equally sized balls. Flatten out each ball to 1/4-inch thickness and place a Tbsp. each of the diced red onion and cheese cubes in the middle. Fold the edges of the meat over the onion and cheese, enclosing them securely in the center. Form each ball into a 3/4-inch thick burger patty and grill for 5 to 7 min. per side, or until cooked through and lightly charred. Remove burgers from grill, cover with aluminum foil, and set aside. Set buns cut-side down on the grill for about 2 min., or until toasted. Serve burgers on toasted buns, topped with seasoned ketchup.

Serve with Maple Pepper Sweet Potato Wedges.

ITEMS IN THIS RECIPE

LoDo Red Adobo

47

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Mapuche Style Merken Seasoning (Merquen)

39

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Coarse Black Malabar Pepper

49

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Kosher Salt

37

$6.65

3 lbs  

$6.65

Granulated Garlic Seasoning

128

Select Size

Mexican Oregano

111

Select Size

Ground Cumin Seeds (Organically Sourced)

202

Select Size