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.
- 1⁄4 cup tomato juice
- 1 large egg
- 1⁄4 cup fine dry breadcrumb
- 1⁄4 cup finely chopped sun-dried tomato
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 teaspoons celery salt
- 1 1⁄2 teaspoons hot sauce
- 1 tablespoon minced garlic (optional)
- 1 1⁄4 lbs lean ground beef (7% fat)
- vegetable oil (for oiling grill)
- 1⁄2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 4 hamburger buns, split horizontally and toasted
- 1 teaspoon ketchup (to garnish)
- thinly sliced cucumber (to garnish)
- sliced beef steak tomatoes (to garnish)
- thinly sliced red onion (to garnish)
Directions See How It's Made
- 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.
- Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4/-inch-thick patties.
- If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
- 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).
- 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.
- In a small bowl, with a fork, mix mayonnaise and horseradish to blend.
- 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.
- Spread hamburger buns with horseradish mayonnaise. Transfer burgers to buns and garnish to taste.