Bloody Mary Cheeseburgers

In ‘The Book of Burger’ by Rachael Ray

• Ready In: 55 mins
• Serves: 4

Ingredients

• Burgers

• 1 1⁄2 lbs  ground chuck
• 2  tablespoons Worcestershire sauce
• 2  tablespoons  prepared horseradish
• 1  tablespoon Tabasco sauce
•  celery leaves, finely chopped, a small handful
• 1⁄4 cup ketchup (Heniz Organic or Heinz Chili Sauce)
• 1⁄2 cup  Ritz cracker crumbs or 1⁄2 cup  fine dry breadcrumb
• 1  egg yolk, lightly beaten
•  kosher salt
•  fresh coarse ground black pepper
• 1  tablespoon extra virgin olive oil
• 4  slices sharp cheddar cheese

• Sauce

• 3⁄4 cup ketchup
• 1  tablespoon  prepared horseradish
• 1  tablespoon Worcestershire sauce
• 1  tablespoon fresh lemon juice
• 2  teaspoons Tabasco sauce
• 2  tablespoons  minced celery tops
•  fresh coarse ground black pepper

• Other

• 4  brioche rolls, split and toasted

Directions

1. Heat a large cast-iron skillet or griddle over med-high heat.
2. Make the burgers—in a large bowl, combine the beef, Worcestershire sauce, horseradish, Tabasco, celery, ketchup or chili sauce, cracker crumbs or breadcrumbs, and egg yolk.
3. Season with kosher salt and pepper and mix thoroughly.
4. Score the meat into 4 equal portions and form them into patties slightly thinner at the center than at the edges.
5. Add the oil to the hot skillet.
6. Cook the burgers, flipping once, 10 minutes for medium.
7. Top the burgers with the cheese for the last 2 minutes of cooking, tenting the skillet with foil, if you like, to help the cheese melt.
8. While the burgers are cooking, make the sauce—stir the ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, and minced celery together in a small bowl; season with pepper.
9. Place the burgers on the roll bottoms and top with the sauce.
10. Set the roll tops in place.