RECIPES: Recipe Details

Rate This Burger 
No votes yet

Bloody Mary Burger

Based on the traditional cocktail, the Bloody Mary Burger will spice up your next barbeque and become a family favorite. It's bloody good.


Marinated onions:
2 large peeled sweet onions, such as Walla Walla or Maui
1/4 cup Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
Sun-dried Tomato Mayonnaise:
1/2 cup mayonnaise
1/8-cup cream-style hot horseradish
1-teaspoon Old Bay Seasoning
1/2 teaspoon hot sauce
1/4 teaspoon freshly ground pepper
1-teaspoon fresh lemon juice
1/2 cup finely diced celery
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped. Reserve oil.
2 pounds ground chuck
2 teaspoons Old Bay Seasoning
1 teaspoon celery seed
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1/4 cup V-8 juice
1/8 cup Worcestershire sauce
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped. Reserve oil.
6 bakery fresh hamburger buns, split
2 cups loosely packed arugula leaves


Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To marinate the onions, slice into ½-inch thick rounds. In a shallow pan, arrange the rounds in a single layer. In a small bowl, combine the Worcestershire sauce, pepper, and hot sauce. Pour over the onion rounds. Set aside. To make the sun-dried tomato mayonnaise, in a medium-size bowl, combine the mayonnaise, horseradish, Old Bay Seasoning, hot sauce, pepper, and lemon juice. Mix well. Stir in the celery and sun-dried tomatoes. Cover and refrigerate until serving. To make the patties, in a large bowl, combine the beef, Old Bay Seasoning, celery seed, pepper, 1 teaspoon of salt, V-8 juice, Worcestershire sauce, and sun-dried tomatoes. Mix well. Handle the meat as little as possible to avoid compacting it. Divide the meat into six equal portions and form into patties to fit the buns. Sprinkle the remaining teaspoon of salt over the top of the patties. Place the marinated onion rounds on the hot grill. To prevent the onions from falling through the grill slits, it may be necessary to place the onions on a piece of aluminum foil. Cook for 2 to 3 minutes, and turn. Continue grilling until the onions are softened and browned. Remove from the grill, separate into rings, cover, and set aside. Place the patties on the grill rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes for medium. During the last few minutes of grilling, brush the cut-side of the split buns with the reserved oil from the sun-dried tomatoes, and place oil-side down along the outer edge of the grill to lightly toast. To assemble the burgers, divide the arugula into six equal portions, and place on each bottom bun. Top the arugula with a patty and three to four onion rings. Place a generous amount of the sun-dried tomato mayonnaise, about 1 tablespoon, on the top cut-side of the bun, place on burger, and serve. Makes 6 burgers.


Thank you and I look forward to hearing from you. Jan