Bloody Mary Cheeseburgers Recipes

CLASSIC BLOODY MARY

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

HUNGRY-MAN BLOODY-MARY BURGERS AND SPICY BROCCOLI

Steps:

• Preheat the oven to 425°.
• Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
• Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
• Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
• To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
• Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
• Mix thoroughly.
• Score the meat with your hand marking 4 equal portions.
• Form each portion into a large 1-inch thick patty.
• Preheat a nonstick skillet over med-high heat.
• Drizzle oil over the patties and place them into the hot skillet.
• Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins.
• Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
• Serve the spicy garlic broccoli alongside.

BLOODY MARY BURGER RECIPE BY TASTY

Steps:

• Make the roasted tomato vodka jam: Preheat the oven to 375°F (190°C).
• In a large bowl, toss together the tomatoes, onion, serrano, olive oil, and salt. Spread the mixture on a baking sheet and bake until the tomatoes begin to soften and brown, about 40 minutes.
• In a liquid measuring cup or small bowl, whisk together the vodka and horseradish.
• Remove the tomatoes from the oven, pour the vodka mixture over, and stir to combine. Return the tomatoes to the oven and continue cooking until the mixture has thickened, about 20 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the black pepper candied bacon: Line a baking sheet with foil.
• Arrange the bacon in a single layer on the prepared baking sheet. Transfer to the oven and cook until the bacon strips begin to curl at the edges, about 10 minutes.
• In a small bowl, whisk together the maple syrup and black pepper.
• Remove the bacon from the oven and brush with the black pepper syrup. Return to the oven and continue cooking until the bacon begins to crisp, about 15 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the spicy chicken burger: In a large bowl, combine the ground chicken, Worcestershire sauce, celery salt, and garlic powder. Use your hands to mix until just combined, then divide into 4 equal portions.
• Heat a large skillet over medium-high heat. When the skillet is hot, add the olive oil. Use your hands to press each chicken portion into a thin patty, then add to the skillet, working in batches if needed to avoid overcrowding. Cook until the patties are golden on the bottoms and the edges are crispy, about 3 minutes, then flip and cook until golden brown on the other side, about 3 minutes more. Drizzle each patty with ¼ teaspoon hot sauce.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg and top with the celery seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Thread 1 cornichon and 1 cherry onto each of 4 toothpicks.
• Open the buns and spread 2 tablespoons of tomato jam on the bottom halves, then top with a chicken patty and 2 slices of candied bacon. Place the top bun on top and skewer each burger with a cornichon and tomato toothpick. Serve with a bloody mary.
• Enjoy!

BLOODY MARY CHEESEBURGERS

Steps:

• 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.