Bloody Mary Burgers

Bloody Marys aren’t just for sipping on cocktails anymore.  These Bloody Mary burgers were made for summer time grilling and taste just like the classic brunch drink you’ve come to know and love.

FINALLY, it’s grilling season time.  There is no better smell than charcoal burning and creating a heavenly smoke.  I always tell my husband that if they ever bottled the smell of the grill, I’d be the first person in line to buy it for him.  That way he could smell like grill all the time.  Did I just gross you all out or are ya with me?!

Now, I am no expert at making burgers.  I probably shouldn’t be admitting that on a burger post, but stay with me now.  My problem is, no matter how large of a crater I make in the middle of the patty, my burgers always bulge up and turn into tiny sliders leaving a massive overhang of too much bun.  Therefore, my goal for this summer is to master burger making and I plan to eat all of my efforts and blog about my trials in the meantime.  I’m sorry and you’re welcome all at the same time.

I found this recipe while perusing the May 2015 issue of Cooking Light magazine.  (It’s one of my top 5 magazine subscriptions, all of which are related to food.  I just really  love food, food is my life but I digress.)

This bloody mary burger was delicious.  It has all the flavors of your classic bloody mary drink with worcestershire sauce, celery salt, black pepper and a horseradish ketchup.  Nowadays, you can find a bloody mary with everything but the kitchen sink.  A few years back, we went to a little dive restaurant and received a cute little 7oz MGD alongside our bloody mary.  Now that was a first and a nice side addition I might add.  I’ve seen the drink with mini burgers, shrimp, tons of bacon, and lavish garnishments, but I’m a simple girl and prefer mine made the standard way…with extra olives, please.

That ketchup that is falling off the side is mixed with horseradish sauce and it was incredible.  If you don’t think you like horseradish, just try and add a little bit to the ketchup.  I promise you’ll like it.  It has a flavor all it’s own and really does takes this burger over the top.  We added iceberg lettuce and a few tomato slices but you could also add bacon and give homage to the new age bloody mary.

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Bloody Mary Burgers

Cook 8 mins

Total 8 mins

Author Strawberry Blondie Kitchen

Yield 4

Bloody Marys aren't just for sipping on cocktails anymore. These Bloody Mary burgers were made for summer time grilling and taste just like the classic brunch drink you've come to know and love.

Ingredients

• Horseradish Ketchup
• 1/4 cup ketchup
• 2 teaspoons prepared horseradish, add more of less to taste
• Burger Patties
• 2 tablespoons worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 freshly ground black pepper, I used smoked
• 3/8 teaspoon kosher salt
• 1 pound ground beef, ground round, ground sirloin, your choice
• For Serving
• 4 hamburger suns
• Iceberg, romaine lettuce leaves
• tomato slices, bacon, pickles

Instructions

1. Add ketchup and horseradish to a small bowl and whisk to combine. Set aside
2. Combine worcestershire sauce, garlic powder, celery salt, pepper, salt and ground beef in a bowl. Mix to combine making sure to thoroughly spread the seasonings all through the meat. Try not to over mix or you'll end up with tough burgers. Form into 4 patties. Make a well in the center of each of your patties so you don't end up with "the bulge"
3. Heat a grill pan or grill to medium high heat and coat with cooking spray or oil.
4. Add burgers to grill or pan and cook on each side for 3-4 minutes. The amount of time per side you cook your burgers will depend on the thickness of your burger. To make sure your burgers are done, you can carefully insert a meat thermometer and check to see if it reads 160 degrees F, but some of the juices may run, which you may not want OR you can do the finger test. You can read more about that method here, http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
5. Assemble your burgers by placing your burger patty on the bottom bun followed by the horseradish ketchup and desired toppings.
6. Top with the other halves of the bun.

Notes

*Recipe adapted from Cooking Light

Courses Burger

Cuisine Main

Enjoy and if you make this recipe, please share a photo on social media and hashtag it #strawberryblondiekitchen  I love to see your versions!

Stayed tuned for my trials and new recipes as I grill my way through this summer grilling season! YAHOO!

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