Recipe: Bloody Mary Burger

BLOODY MARY BURGER

A lightly toasted english muffin stands proudly on the plate topped with a spoonful of tangy vodka and tomato braised onions. Above this nestles a vodka flambéed double stack of beef patties seasoned heavily with Worcestershire sauce and celery salt, sandwiching slices of oozing cheese. Topped with pickled matchsticks of crunchy celery and plenty of hot and fiery Tabasco and chive mayonnaise capped with the lid of the toasted muffin. With a chilled glass of Bloody Mary on the side this’ll get your day off to a proper start!

Ingredients

Burger

  • 400 g ground beef
  • 1 splash of Worcestershire Sauce
  • 1 tsp celery salt
  • 1 tsp ground black pepper
  • 4 slices of burger cheese
  • 1 shot of vodka
  • 2 fresh breakfast muffins

Onion Relish

  • 2 large onions
  • 1 shot of olive oil
  • 1 tsp caster sugar
  • 200 ml tomato passata
  • 50 ml vodka
  • 1 pinch of celery salt

Pickled Celery

  • 2 sticks of celery
  • 100 ml cider vinegar
  • 50 g caster sugar
  • 2 sprigs of fresh thyme

Mayo

  • 2 tbsp Mayonnaise
  • 1 small bunch of fresh chives
  • 1 tsp Tabasco
Grind the Meat

Step 1

Grind The Meat

Season the ground beef with salt, pepper and the Worcestershire Sauce to your own personal preference. Test a small piece by frying it in a pan and when you’re happy with how it tastes, then shape into 4 thin 4oz patties.

Prepare the Onion Relish

Step 2

Prepare The Onion Relish

peel and slice the onions, then sweat off in a saucepan with the shot of oil and caster sugar for 5 minutes. Use a lid on the saucepan and stir occasionally. Splash in the vodka, then once it’s reduced by half pour in the tomato passata. Simmer the tomato onions until you have a relish-like consistency, season to taste with celery salt and black pepper, then allow to cool.

Pickle the Celery

Step 3

Pickle The Celery

heat the 50g of caster sugar and 100ml of cider vinegar to dissolve the sugar, then add the thyme sprigs and leave to cool. Remove any stringy sinew from the celery sticks and cut into matchstick like julienne, saving any celery leaves to garnish. Pour the chilled vinegar over the celery sticks and leave for 30 minutes.

Mix the Mayo

Step 4

Mix The Mayo

Slice the chives as finely as possible and beat into the mayonnaise with the Tabasco.

Fry the Burgers

Step 5

Fry The Burgers

Fry the burger patties in a hot pan for a minute or so on each side to cook them through but also give a slight crisp texture to the outside. Lay a slice of cheese on top of each burger and give it 10-15 seconds to melt before stacking two cheese burgers on top of each other. Splash the shot of vodka into the pan and flambé it to burger around the burger and cheese. Remove the burgers to warm plate to stay warm for a moment.

Assemble

Step 6

Assemble

Slice the muffin in half and pan fry open side down in the knob of butter in the same pan that you flambéed the burgers in. Spoon some of the vodka tomato onions onto the base of one muffins on a plate before topping with the double cheese burger. Drain some pickled celery sticks and pile on top of the double pattie.

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