Bloody Mary Burgers


  • 1/4 cup unsalted ketchup

  • 2 teaspoons prepared horseradish

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon garlic powder

  • 1/2 teaspoon celery salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/8 teaspoon kosher salt

  • 1 pound 90% lean ground sirloin

  • Cooking spray

  • 4 (1 1/2-ounce) whole-grain hamburger buns

  • 8 romaine lettuce leaves

  • Celery

  • Cheddar cheese slices

  • 1 dill pickle spear, thinly sliced crosswise

How to Make It

1. Combine ketchup and horseradish in a small bowl, stirring with a whisk.

2. Combine Worcestershire, garlic powder, celery salt, pepper, salt, and beef in a bowl; gently blend with your hands. Form mixture into 4 (3 1/2-inch-diameter) patties.

3. Heat grill medium-high heat. Add burgers to grill; cook 2 to 3 minutes on each side or until desired degree of doneness. Add cheese, cook until melted. Place 1 burger on bottom half of each bun. Top burgers with ketchup mixture, lettuce. Stick pickle through top part of bun with celery. Top with top halves of buns.

#grillingrecipes #food #bbq #cooking #burgers #bloodymary

Thompson Brothers & Company, LLC. © 2013. All rights reserved. Proud partner of PAI

Patent information:

  US 9,820,612 B2, US 29/582,457 (pending). For use in the method of US 8,741,068 B2. CA 174,294 (pending)

  US 9,820,612 B2, US D664,319.  For use in the method of US 8,741,068 B2

  US 9,820,612 B2, For use in the method of US 8,741,068 B2.

  US 9,820,612 B2, US D664,319, US 62/572,668.  For use in the method of US 8,741,068 B2.  CA 177,126 (pending). 

  EU 004384436-0001/0003.  AU 201716091, 201716092, 201716103.  NZ 423571, 423572 (pending).

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Thompson Brothers & Company, LLC

1270 Helmo Ave North

Oakdale, MN 55128