Piggy burgers with sun-dried tomato ketchup from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (page 118) by Edward Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork cracklin'; Spicy napa kimchi (fall)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on August 10, 2025

    This was excellent. The sun dried tomato ketchup was so much better than regular ketchup for this. I added aged cheddar, kimchi, lettuce and mayo as well. Will make again

  • TrishaCP on August 23, 2015

    Loved the flavor of these burgers. I subbed ground turkey but otherwise assembled as directed, and then grilled them. Even with the turkey meat they stayed moist and succulent. The sun-dried tomato ketchup (made without wine) is an umami bomb and will definitely go well with other grilled meats. (A little goes a long way, and even halving the recipe there is still a ton left.) We topped with avocado and tomatoes rather than the called for kimchi topping.

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