Well, now you can.
Even if the Bloody Mary is not on your list of favorite drinks, you will still get a kick out Bloody Mary Burgers! It has bite, can be made indoors or on a grill (I make mine in a skillet), and tastes like a Bloody Mary.
Normally I would say to avoid the recipe if you have hatred for Mary but, I've gotta tell you, neighbors have changed their tunes after tasting this burger.
Rating: 4 forks out of 5
Click "Read More" to make my awesome burger!
*note removed items are not in bold
2 tablespoons olive oil
1 small onion dices
2 ribs of celery diced (plus extra for garnish if you wanna be fancy burger guy)
1 tablespoon celery salt salt (I have no idea what celery salt is and, if I did, like I'd be stocked up on it)
3 tablespoons hot sauce
2 teaspoons black pepper
1 cup canned tomato sauce
1 lb ground beef ground turkey meat
2 tablespoons Worcestershire sauce
1/4 cup fresh flat leaf parsley chopped dried parsley*
2 tablespoons horseradish
2 palmfuls grill seasoning
4 Kaiser rolls
+low-fat Swiss cheese
Pre-heat broiler to High. Pre-heat a large Skillet on Medium heat and spray with vegetable spray (like PAM) -or- heat your grill.
Put a small skillet on the range on Medium-low heat and add the olive oil. When the oil ripples, add the onion, celery, salt and pepper and cook until the celery is translucent. Add the hot sauce and mix up. Add the tomato sauce and bring to a boil before lowering the heat to Low. Let it reduce and the sauce will thicken.
Combine your meat, Worcestershire sauce, parsley and horseradish in a mixing bowl. Portion your mixture into four individual 1" thick patties and make an indentation in the middle with your fingers (it helps make for a better cook). Add the patties to your large skillet -or grill- and cook for 6 minutes on each side. Add your cheese toward of the end of the second side's cooking cycle.
Toast your rolls briefly under the broiler. Assemble your burgers and top the chesses with some of the sauce. Eat that sucker.
I substituted turkey meat in the recipe. It is slightly less fattening and lower in cholesterol than beef.
I did not use celery salt. See above.
I added cheeses to the burger
I tweaked my way through this recipe over time**
*I used dried parsley instead of fresh. It is bad enough I had to buy a bunch of celery to barely use any. I couldn't buy a bunch of parsley only to use a wee bit. It works fine here.
**I can't give credit to he or she that I stole from as my starting point as I don't remember whose kitchen I stole it from.
This recipe is available in the CrOOK BOOK