Bloody Mary Burgers

Lori & Paul, Burp!

Burgers aren’t just for dinner anymore! Liven up your weekend brunch with this exceptional burger featuring all the classic flavors of a Bloody Mary. The burger is flavored with Worcestershire, celery seed and horseradish and topped with a rich vodka tomato sauce that pulls in all the sweet and salty qualities of a great bloody.

In Wisconsin, it’s tradition to serve a Bloody Mary with a beer chaser. So, we recommend serving up these burgers with a nice cold beer on the side. Top with a sunny side up fried egg for the ultimate brunch burger experience.

Bloody Mary Burgers
By Lori & Paul
Makes 4 burgers

Ingredients:

For the vodka tomato sauce:

3 tablespoons butter
1/2 onion, finely chopped
2 ribs of celery, finely chopped
2 garlic cloves, minced
1 teaspoon saltBURGER2Horizontalresized
1/4 – 1/2 teaspoon cayenne pepper
1/3 cup vodka
1 tablespoon lemon juice
1 6-ounce can tomato paste
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon sugar

For the burger:

1 pound ground chuck
2 tablespoons Worcestershire sauce
1 tablespoons prepared horseradish
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 English muffins, split and toasted

Optional toppings:

8 slices bacon, cooked
4 fried eggs
lettuce leaves
tomato slices

Directions:

Melt butter in saucepan over medium heat. When butter is melted, add onions and celery. Sauté until tender. Add garlic and cook for 1-2 minutes. Increase heat to high and add salt, cayenne pepper and vodka. Cook for one minute and stir in tomato paste, lemon juice, apple cider vinegar, water and sugar, stirring to combine. Sauce should have consistency of thick ketchup. Set aside. Sauce can be made night before and stored in refrigerator until serving.

While celery and onions are cooking, combine ground beef, Worcestershire, horseradish, celery seed, salt and pepper. Mold into four burgers and set aside.

Preheat grill to high heat for direct grilling. When ready to cook, brush and oil grill grate.

Place burgers on hot grate and grill until cooked through, 5-7 minutes a side for medium. To test for done-ness, insert instant-read thermometer through side of burger into center. The temperature should be at least 160°F for medium.

Place lettuce, tomato and bacon on bottom half of each toasted English muffin. Place burger on top, spreading liberally with vodka tomato sauce. Top with fried egg and remaining bun.

You Might Also Like

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *