Bloody Mary burger recipe Recipe

Name: Bloody Mary burger recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g (28.2oz) 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; 1 celeriac, peeled; 1 Granny Smith apple, peeled and cored; 6 tbsp good-quality creme fraiche; 0.5 tsp Dijon mustard; 2 tbsp soaked raisins; 2 tbsp olive oil; 2 onions, finely chopped; 2 garlic cloves, crushed; 1600 g (56.4oz) canned chopped tomatoes; 200 g (7.1oz) light brown sugar; 150 ml (5.3fl oz) cider or white wine vinegar; 2 tbsp tomato puree; 2 tbsp black treacle; 2 tsp dried mustard powder; 5 cm piece cinnamon stick; 2 tbsp toasted and crushed cumin seeds; 0.25 tsp dried chilli flakes; 0.25 tsp ground cloves; 1 small bay leaf; 2 limes, juice only; 1 splash Tabasco sauce, to taste

Servings: persons

800 g (28.2oz) 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
1 celeriac, peeled
1 Granny Smith apple, peeled and cored
6 tbsp good-quality creme fraiche
0.5 tsp Dijon mustard
2 tbsp soaked raisins
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1600 g (56.4oz) canned chopped tomatoes
200 g (7.1oz) light brown sugar
150 ml (5.3fl oz) cider or white wine vinegar
2 tbsp tomato puree
2 tbsp black treacle
2 tsp dried mustard powder
5 cm piece cinnamon stick
2 tbsp toasted and crushed cumin seeds
0.25 tsp dried chilli flakes
0.25 tsp ground cloves
1 small bay leaf
2 limes, juice only
1 splash Tabasco sauce, to taste

1
Place the meat in a large bowl and add the onion, celery, ketchup, horseradish, Worcestershire sauce and parsley.
2
Season with salt and pepper.
3
Mix well but do not overwork, then chill for 1 hour.
4
While the burgers are chilling, prepare the celeriac waldorf.
5
Cut the celeriac and apple into small matchstick size pieces, either by hand or with a kitchen mandolin.
6
Place in a bowl, add the creme fraiche, mustard and raisins; mix well and season with salt and pepper to taste.
7
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.
8
Add all the remaining ingredients except for the lime juice and bring to the boil.
9
Reduce the heat to low and simmer for around an hour and a quarter, stirring frequently.
10
Pass the ketchup through a medium sieve, strainer or food mill and return to the pan.
11
Cook over a low heat for a further 30 minutes or so until the sauce is reduced and thickened in consistency.
12
Allow to cool before stirring in the lime juice and Tabasco to taste, then refrigerate until needed.
13
The ketchup can be kept in the fridge for up to 5 days, and longer in a sterilised jar.
14
Divide the burger mixture into 4 evenly sized patties and brush liberally with oil.
15
Heat a chargrill or pan grill until hot, add the patties and cook for 56 minutes.
16
Toast the buns, top with a handful of shredded Cos gem lettuce followed by a heap of celeriac Waldorf.
17
Place a burger on the bottom half of the bun, drizzle over some Tabascocumin ketchup, then close the bun.
18
Serve with some extra ketchup and fries.

1470

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 800 g (28.2oz) well trimmed, coarsely minced beef, chilled, 1 onion, finely chopped, 1 celery stalk, peeled and finely chopped, 2 tbsp tomato ketchup, and more.

Yes, Bloody Mary burger recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bloody Mary burger recipe

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