Spicy 'mary Burgers With Horseradish Mayo

Total Time
Prep 20 mins
Cook 10 mins

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

Ingredients Nutrition


  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.
Most Helpful

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.

JackieOhNo! October 08, 2011