Best Bloody Mary Burgers Recipes

Hungry-Man Bloody-Mary Burgers and Spicy Broccoli image

Provided by ratherbeswimmin

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup extra virgin olive oil, plus some for drizzling
4 -5 garlic cloves, finely chopped
1 tablespoon chili powder
salt
black pepper
1 large head broccoli, cut into thin long spears
2 celery ribs, finely chopped
1/2 pint grape tomatoes, halved
3 -4 sprigs fresh dill, chopped
1/4 cup fresh flat leaf parsley, chopped
1 lime, juice of
3 tablespoons mayonnaise
2 lbs ground sirloin
2 tablespoons prepared horseradish
1 1/2 teaspoons celery salt
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
4 sandwich-size english muffins

Steps:

Preheat the oven to 425°.
Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
Mix thoroughly.
Score the meat with your hand marking 4 equal portions.
Form each portion into a large 1-inch thick patty.
Preheat a nonstick skillet over med-high heat.
Drizzle oil over the patties and place them into the hot skillet.
Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
While the burgers are cooking, toast the English muffins.
Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
Serve the spicy garlic broccoli alongside.

Hungry-Man Bloody-Mary Burgers and Spicy Garlic-Roasted Broccoli image

Yield 4 servings

Number Of Ingredients 17

1/4 cup EVOO (extra-virgin olive oil), plus some for drizzling
4 to 5 garlic cloves, finely chopped
1 tablespoon chili powder, a palmful
Salt and black pepper
1 large head broccoli, cut into thin, long spears
2 celery ribs, finely chopped
1/2 pint grape tomatoes, halved
3 to 4 sprigs fresh dill, chopped
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
Juice of 1 lime
3 tablespoons mayonnaise
2 pounds ground sirloin
2 tablespoons prepared horseradish
1 1/2 teaspoons celery salt, half a palmful
2 tablespoons Worcestershire sauce (eyeball it)
2 teaspoons hot sauce (eyeball it)
4 sandwich-size English muffins

Steps:

Preheat the oven to 425°F.
Place the 1/4 cup of EVOO, the garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17 to 20 minutes.
To make the burger topping, in a bowl combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise. Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into a large, 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them into the hot skillet. Cook for 5 to 6 minutes per side, until the patties become firm to the touch and are cooked through.
While the burgers are cooking, toast the English muffins. Remove the burgers to the bottoms of the toasted English muffins, add some of the celery-tomato topping, and then cover with the muffin tops. Serve the spicy garlic broccoli alongside.

BLOODY MARY BURGERS image

Categories Beef

Yield 4 burgers

Number Of Ingredients 9

1 1/2 lbs ground sirloin
3 Tbsp prepared horseradish, drained
3 Tbsp. tomato paste
2 tsp. hot sauce
2 tsp Worcestershire sauce
1 1/2 tsp celery seeds
Kosher salt and pepper to taste
4 brioche hamburger buns
mayonnaise, red leaf lettuce, sliced tomato and american cheese, for serving

Steps:

1) In a bowl, using a fork, gently stir the burger ingredients together; season lightly with salt and pepper. Using 2 lids from 1-quart takeout containers, press the meat mixture into 4 patties. Transfer to pate 2) Light a grill or preheat a grill pan. Grill the burgers over moderate heat, turning once, until cooked through, about 8-10 minutes. 3) Split and toast the buns. Spread with mayonnaise or ketchup. Top with the burgers, cheese ( if using), onion or tomato, and greens or lettuce and serve