How to make burgers that taste like Bloody Mary
One of the (many) beautiful things about burgers is how easy it is to customize their flavor. And in this week’s episode of Mad Genius: Home Edition, Food and wine Culinary Director at Large Justin Chapple gives his burgers a boost with ingredients inspired by a classic cocktail – the Bloody Mary. While there is no vodka in this recipe, the horseradish, tomato paste, hot sauce, and other ingredients help evoke the drink’s signature taste. The best part? Burgers are ready in just two easy steps.
Read on for Justin’s step-by-step method of making Bloody Mary burgers.
Related: The Origins Of The Bloody Mary
Related: 7 Burger Joints That Make Deliveries To Satisfy Your Cravings
Flavor your minced sirloin
These Bloody Mary burgers start with ground sirloin, which Justin carefully breaks up in a bowl using two forks. Then he incorporates the ingredients that will give the patties their Bloody Mary flavor – prepared horseradish that has been drained, tomato paste, hot sauce (Justin likes to use the Louisiana style here), Worcestershire sauce, celery seed, and finally, a hit. salt and kosher pepper. Use your forks (or fork) to gently mix everything together, and be careful not to overwork the beef. On the other hand, if you used your hands to mix the meat (sorry, we had to) it would heat up and soften, which you don’t want.
Shape the pancakes
To form the perfect Bloody Mary burger patties, Justin has a helper Mad genius trick involving quarter-plastic take-out containers (0.9 liters). Take two lids, sandwich a quarter of the beef mixture between them and press them into patties. Then transfer each finished patty onto parchment paper – or a foil-lined baking sheet and season lightly with S&P.
Grill + Build
Using a grill or grill pan, grill the hamburger patties over moderate heat for eight to 10 minutes, until medium-rare inside. You’ll want to flip them once while they’re cooking – be sure to add the cheese at this point to make it nice and melt-in-the-mouth.
Once the burgers are ready, grab all of your toppings and start building. Since the patties themselves are so tasty, Justin sticks to red onion, tomato, red leaf lettuce, and American cheese for the accessories, with a little mayonnaise spread also on the little bread. Start with the mayonnaise on the bottom bun, then slide over the burger, followed by the lettuce (Justin likes to do this so that it sticks to the cheese), the tomato, the onion and finally the other half of the bread. At this point, you’re ready to enjoy your burger – what if you want to serve a Bloody Mary on the side? Even better.
This story first appeared on www.foodandwine.com
(Main and feature image credit: Johann Trasch / Unsplash)
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