Spicy 'mary Burgers With Horseradish Mayo

READY IN: 30mins
Recipe by SVSOUZA

These "bloody mary" burgers are spicy and juicy thanks to the tomato juice in the recipe. Enjoy!!

Top Review by JackieOhNo

These were a big hit, even though I didn't follow the recipe exactly as posted. I did not include the breadcrumbs, as I don't like filler in my burgers. I also omitted the sun-dried tomatoes (because I thought I had some, and I didn't). Made on the outdoor grill, these burgers were very flavorful and juicy. The horseradish mayo was a really nice touch. We made some with cheddar (because some people simply have to have a cheeseburger). Garnished with a nice heirloom tomato slice and red onion. Thanks for sharing! Made for Fall PAC 2011.

Ingredients Nutrition

Directions

  1. In a bowl, combine tomato juice, egg, bread crumbs, dried tomato, Worcestershire sauce, celery salt, hot sauce, and garlic if desired. Add ground beef and gently mix with a fork just until ingredients are evenly blended.
  2. Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4/-inch-thick patties.
  3. If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
  4. Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details).
  5. For charcoal grill: Before you put the grill over the hot coals, brush it with a generous coat of oil. For gas grill: When hot, brush grill with a generous coat of oil.
  6. In a small bowl, with a fork, mix mayonnaise and horseradish to blend.
  7. Lay patties on well-oiled grill (close lid if using gas) and cook 5 minutes. Turn burgers with a wide spatula and continue cooking until meat is no longer pink in center (cut to test), about 5 minutes longer.
  8. Spread hamburger buns with horseradish mayonnaise. Transfer burgers to buns and garnish to taste.

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