Bloody Mary Cheeseburgers
- Ready In:
- 55mins
- Ingredients:
- 20
- 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
- Heat a large cast-iron skillet or griddle over med-high heat.
- 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.
- Season with kosher salt and pepper and mix thoroughly.
- Score the meat into 4 equal portions and form them into patties slightly thinner at the center than at the edges.
- Add the oil to the hot skillet.
- Cook the burgers, flipping once, 10 minutes for medium.
- 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.
- 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.
- Place the burgers on the roll bottoms and top with the sauce.
- Set the roll tops in place.
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