This festive recipe for Bloody Mary burgers puts the zingy flavors of the classic cocktail into a burger topping that will have them saying cheers to the cook!
If you told me I could only have one cocktail for the rest of my life, I would 100% pick a strawberry basil margarita.
But since that’s not likely to happen anytime soon (PHEW!) I would say that after the margarita, I do love a not-too-spicy Bloody Mary.
What is a Bloody Mary?
A Bloody Mary is a lovely refreshing cocktail traditionally made with vodka, tomato juice, Worcestershire sauce, black pepper, celery salt and hot sauce.
You can also add vodka to any number of mixes (my fave is Mr and Mrs. T’s) but honestly my favorite way to enjoy a Bloody Mary is the way my brother Bill makes them, with just the right amount of spice and a piece of crispy cooked bacon as a garnish.
Ah yes, me in my BC (before curls) phase of my life.
Anyway, one day I got to thinking that a lot of what I love about the taste of a Bloody Mary could be transformed into a burger topping.
The tomato base (hello, ketchup). The spice (hello horseradish and pepper). The vodka (hello, vodka – just a teeny bit!).
THE BACON.
And so the Bloody Mary burger was born – a regular burger cooked just the way you like it, and topped with a tomato spread made with a touch of spice and a hint of vodka…and with a crispy piece of bacon in there for good luck!
TIPS FOR MAKING A BLOODY MARY BURGER!
It’s tempting to get the lowest fat kind, but you really want an 80/20 mix. That combo will give you the juiciest, most tender burger.
You sure can! I tend to do my burgers on a griddle, especially when I am doing cheeseburgers, but since this recipe is mainly about the topping, if you like a grilled burger then go for it!
We like ours medium rare, so we go for 2-3 minutes per side, but I love this guide to cooking burgers for all different kinds of done-ness.
It pains me to say this, but yesssss….you will still have plenty of zingy taste what with the zippy tomato topping. Just don’t ask me to leave out the bacon. :)
As for the rest of the burger, it’s pretty much anyway you like it – I used poppyseed buns, some soft lettuce leaves and an olive garnish for some people and a cherry tomato for others, but you can use any kind of rolls or additional fixings that you like.
Now all I need to do is figure out how to make a burger out of a margarita and I will be All Set!
OTHER BURGER RECIPES WE FLIP FOR!
- Diner Burgers. My ALL-TIME FAVE.
- The Very Best Turkey Burger. I think so, anyway! :)
- Bacon and Egg Burgers. Burgers, meet breakfast!
Want to round out your meal? This recipe pairs well with...
Bloody Mary Burgers
Prep Time: 15 minutes- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop, Griddle
- Cuisine: American
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This festive recipe for Bloody Mary burgers puts the zingy flavors of the classic cocktail into a burger topping that will have them saying cheers to the cook!
Ingredients
- ¼ cup ketchup
- 1 tablespoon horseradish
- 1 tablespoon vodka
- 1 pound ground beef
- 1 teaspoon celery seeds
- ½ teaspoon black pepper
- Butter or Bibb lettuce leaves
- 4 slices cooked bacon, cut in half
- 4 hamburger rolls
- Olives or cherry tomatoes for garnish if you are feeling fancy
Instructions
- First make the topping by stirring together the ketchup, horseradish and vodka. Set aside.
- Combine the beef, celery seeds, salt and pepper in a mixing bowl and mix until just combined. Form into 4 patties, keeping the mixture as loose as you can while still having it hold together (this ensures maximum juiciness!)
- Heat a griddle or cast iron skillet over high heat for 5 minutes. Place the burgers carefully on the griddle or skillet and cook for 3 minutes without moving them, then flip carefully and cook for another 2-3 minutes for medium rare.
- Brush the bottom of each hamburger roll with a little sauce. Top with the burger, a generous dollop of sauce, two bacon half strips , the lettuce, and the top of the roll. Say cheers and dig in!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Very interesting concept here, Kate! I always add a little Worcestershire sauce to my burger mix, so that would go pretty well with your Bloody Mary topping. Will definitely have to try this one out. Burgers are on a regular rotation for supper at my house and it is always nice to have a new way to dress them up and make them a little different. And my drink of choice, if I could only have one for the rest of my life, would be red wine. Thanks for being such a burger innovator!
I am right there with you on the red wine front! And now that it is grilling season, I’m thinking burgers might be a weekly event, so I need to keep my burger thinking cap on. :)