Bloody Mary burger recipe

Recipes

0 Comments
Bloody Mary burger recipe

The cocktail-theme brings all the tang of a fresh Bloody Mary to your burger. Best matched with a glass of the stuff and fries. Note that the ketchup ingredients specified here will make a lot of ketchup; reduce them to your needs, or store for future use in sterilised jars.

Note: this recipe requires an hour of chilling time in addition to the prep time above.

Ingredients

For the burger
  • 800 g well trimmed, coarsely minced beef, chilled
  • 1 onion, finely chopped
  • 1 celery stalk, peeled and finely chopped
  • 2 tbsp tomato ketchup
  • 1 tbsp horseradish relish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped flat leaf parsley
  • 1 splash vegetable or sunflower oil, for brushing
  • 28.2 oz well trimmed, coarsely minced beef, chilled
  • 1 onion, finely chopped
  • 1 celery stalk, peeled and finely chopped
  • 2 tbsp tomato ketchup
  • 1 tbsp horseradish relish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped flat leaf parsley
  • 1 splash vegetable or sunflower oil, for brushing
  • 28.2 oz well trimmed, coarsely minced beef, chilled
  • 1 onion, finely chopped
  • 1 celery stalk, peeled and finely chopped
  • 2 tbsp tomato ketchup
  • 1 tbsp horseradish relish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped flat leaf parsley
  • 1 splash vegetable or sunflower oil, for brushing
For the celeriac waldorf
  • 1 celeriac, peeled
  • 1 Granny Smith apple, peeled and cored
  • 6 tbsp good-quality crème fraîche
  • 0.5 tsp Dijon mustard
  • 2 tbsp soaked raisins
  • 1 celeriac, peeled
  • 1 Granny Smith apple, peeled and cored
  • 6 tbsp good-quality crème fraîche
  • 0.5 tsp Dijon mustard
  • 2 tbsp soaked raisins
  • 1 celeriac, peeled
  • 1 Granny Smith apple, peeled and cored
  • 6 tbsp good-quality crème fraîche
  • 0.5 tsp Dijon mustard
  • 2 tbsp soaked raisins
For the Tabasco-cumin ketchup
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Place the meat in a large bowl and add the onion, celery, ketchup, horseradish, Worcestershire sauce and parsley. Season with salt and pepper. Mix well but do not overwork, then chill for 1 hour.
  2. While the burgers are chilling, prepare the celeriac waldorf. Cut the celeriac and apple into small matchstick size pieces, either by hand or with a kitchen mandolin. Place in a bowl, add the crème fraîche, mustard and raisins; mix well and season with salt and pepper to taste.
  3. Make the Tabasco-cumin ketchup by heating the oil in a heavy based pan, adding the onions and garlic then cooking for 5-6 minutes until softened, but with no colour. Add all the remaining ingredients except for the lime juice and bring to the boil.
  4. Reduce the heat to low and simmer for around an hour and a quarter, stirring frequently.
  5. Pass the ketchup through a medium sieve, strainer or food mill and return to the pan. Cook over a low heat for a further 30 minutes or so until the sauce is reduced and thickened in consistency.
  6. Allow to cool before stirring in the lime juice and Tabasco to taste, then refrigerate until needed. The ketchup can be kept in the fridge for up to 5 days, and longer in a sterilised jar.
  7. Divide the burger mixture into 4 evenly sized patties and brush liberally with oil. Heat a chargrill or pan grill until hot, add the patties and cook for 5–6 minutes. Toast the buns, top with a handful of shredded Cos gem lettuce followed by a heap of celeriac Waldorf.
  8. Place a burger on the bottom half of the bun, drizzle over some Tabasco–cumin ketchup, then close the bun.
  9. Serve with some extra ketchup and fries.

Recipe taken from Burgers by Paul Gayler MBE.

To order Burgers at the discounted price of £7.99 including p&p* (RRP: £9.99), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG198. 

*UK ONLY - Please add £2.50 if ordering from overseas.

You may also like:

Spiced pork burgers recipe

The ultimate chuck steak cheese burger recipe

Annabel Karmel's vegetable burgers recipe

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.