Prep 30 mins
Cook 20 mins
Rachael Ray, 'Book of 10'
- 59.14 ml extra virgin olive oil, plus some for drizzling
- 4-5 garlic cloves, finely chopped
- 14.79 ml chili powder
- black pepper
- 1 large head broccoli, cut into thin long spears
- 2 celery ribs, finely chopped
- 236.59 ml grape tomatoes, halved
- 3-4 sprig fresh dill, chopped
- 59.14 ml fresh flat leaf parsley, chopped
- 1 lime, juice of
- 44.37 ml mayonnaise
- 907.18 g ground sirloin
- 29.58 ml prepared horseradish
- 7.39 ml celery salt
- 29.58 ml Worcestershire sauce
- 9.85 ml hot sauce
- 4 sandwich-size english muffins
- 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.
Well this was just awesome. The flavor really does have the essence of a bloody mary, which is great for bloody mary lovers. I was thinking of serving it with a different side dish, but I'm glad I didn't because the broccoli was really good too! Using english muffins instead of buns was also a nice change of pace. I did end up cutting the burger ingredients in half though, but I still made 4 patties. 1/4lb burgers were more than enough for us. Thanks for this sharing this recipe.