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1
Preheat the oven to 425u00b0.
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2
Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
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3
Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
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4
Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
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5
To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
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6
Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
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7
In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
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8
Mix thoroughly.
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9
Score the meat with your hand marking 4 equal portions.
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10
Form each portion into a large 1-inch thick patty.
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11
Preheat a nonstick skillet over med-high heat.
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12
Drizzle oil over the patties and place them into the hot skillet.
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13
Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
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14
While the burgers are cooking, toast the English muffins.
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15
Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
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16
Serve the spicy garlic broccoli alongside.
