I found a new recipe on the Washington Post’s recipe finder that combined two of my favorite things: Bloody Mary’s and Burgers. Surprisingly it turned out pretty tasty! I cooked mine on my fancy-dancy grill pan from William Sonoma and we used the extra glaze as our ketchup. The Half Street Chief Recipe Critic (HSCRC going forward) gives it 7 1/2 forks (out of 10). Enjoy!
Bloody Mary Burger
Ingredients:
For the burgers
· 1 1/2 pounds ground beef, preferably chuck or sirloin
· 1 1/2 tablespoons ketchup
· 1/2 teaspoon A few dashes hot pepper sauce, such as Tabasco
· 2 teaspoons Worcestershire sauce
· 1/2 teaspoon prepared horseradish
· 1/2 teaspoon celery salt
· Freshly ground black pepper
For the glaze
· 1/4 cup ketchup
· A few dashes hot pepper sauce, such as Tabasco
· 1/4 teaspoon Worcestershire sauce
Directions:
For the burgers: In a large bowl, combine the burger ingredients. Be careful not to overwork the meat; mix just enough to combine. Divide the mixture into 6 portions and form each into a patty about 3/4 inch thick.
For the glaze: In a small bowl, combine the glaze ingredients and set aside.
Saute or grill burgers 4 to 5 minutes. Turn the burgers over and brush cooked side with the glaze. Cook second side to desired doneness, 4 to 5 minutes for medium.
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4 comments:
Wow! That sounds good. If the weather would ever warm up we could grill out. That'll be the first thing we try.
Okay, thinking back on the blog, you did it indoors on your grill pan--duh! Well then weather schmeather we'll try it soon.
I wondered why there was a link to the HSCRC, so I clicked on. Way too cute! Thanks for dinner the other night, Lawrence. Hard to beat Hereford House!
You are serious about reading the Washington Post. While visitng Joe and Lydia we picked up a copy of the post; I miss that paper.
HSCRC looks like the job to have.
dad
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