Valley Fig Growers

Spiced California Fig “Juicy Lucy” Burgers

Makes 4 servings.


1 ½ pounds ground beef

4 ounces sharp cheddar cheese, cut into cubes or short batons

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, sliced

Salt and freshly ground black pepper to taste

1 cup Spiced Fig Not Ketchup, divided

Hamburger buns, lettuce, tomato to garnish


  1. Heat the grill to medium-high (400 degrees).
  2. Divide the ground beef into four equal portions.
  3. Form one portion of the ground beef into a loose sphere. Make a dent in the middle with two fingers, then put 1 ounce of cheese and some of the sliced figs into the well. Pull the edges of the ground beef over the cheese and figs, enveloping them completely in the ground beef. When the cheese and figs are encased in the meat, gently flatten the bundle into a burger, taking care to keep the cheese and figs inside. Repeat with the rest of the ingredients to form the remaining three burgers.
  4. Grill the burgers, brushing with Spiced Fig Not Ketchup on both sides, until cooked through to your liking, about 15 minutes for medium.
  5. Serve the burgers garnished with lettuce, tomato and more Spiced Fig Not Ketchup.

PRO TIP: To keep the cheese from leaking out of your “Juicy Lucy” burgers as they cook, make sure the ground beef is tightly sealed around the cheese before placing them on the grill. If you can see any cheese, it will find its way out of the burger!

Recipe by Erika Kerekes of Not Ketchup.