Epic Bloody Mary Burgers
Epic Bloody Mary Burgers takes around 1 hour from beginning to end. This dairy free recipe serves 4 and costs $2.72 per serving. One portion of this dish contains approximately 31g of protein, 27g of fat, and a total of 616 calories. Plenty of people really liked this American dish. This recipe from Foxes Love Lemons requires sesame seed buns, worcestershire sauce, worcestershire sauce, and hot sauce. 115 people have tried and liked this recipe. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is pretty good. Try Bloody Mary Burgers, The Best Bloody Mary and Make Your Own Bloody Mary Bar, and Bloody Maria Cocktail – A Tequila Bloody Mary for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons apple cider vinegar
1 can (14.5 ounces) diced tomatoes, undrained
3/4 teaspoon celery seed
2 garlic cloves, chopped
1/8 teaspoon ground black pepper
1 tablespoon horseradish
2 tablespoons horseradish
Dash of hot sauce
2 tablespoons light brown sugar
5 tablespoons mayonnaise
2 teaspoons olive oil
8 onion rings, prepared
1/4 teaspoon paprika
4 sesame seed buns
1 shallot, chopped
1 large tomato, sliced
2 tablespoons tomato paste
1 package (16 ounces) JENNIE-O® Lean Seasoned Turkey Burger Patties (4 burgers)
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
Equipment:
sauce pan
blender
bowl
Cooking instruction summary:
Make the Bloody Mary Ketchup: In medium saucepan, heat oil over medium heat. Add garlic and shallot; cook 1 to 2 minutes or until slightly softened, stirring frequently. Add celery seed and paprika; cook 1 minute; stirring constantly.Stir in tomatoes and their juice, vinegar, horseradish, brown sugar, tomato paste, Worcestershire sauce, pepper and hot sauce; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 20 to 25 minutes or until thickened, stirring occasionally.Transfer mixture to blender; puree until smooth. Cover and refrigerate at least 2 hours or up to 7 days.Make the Horseradish Mayonnaise: In small bowl, stir together mayonnaise, horseradish and Worcestershire sauce. Horseradish Mayonnaise can be made and stored in a covered container in the refrigerator up to 3 days before serving.Make & Assemble the Burgers: Prepare burgers according to package directions, glazing with Bloody Mary Ketchup in the last minute of cooking. Serve burgers on buns topped with onion rings, tomato and Horseradish Mayonnaise. Serve garnished with celery, olives and/or pickles, if desired.
Step by step:
1. Make the Bloody Mary Ketchup: In medium saucepan, heat oil over medium heat.
2. Add garlic and shallot; cook 1 to 2 minutes or until slightly softened, stirring frequently.
3. Add celery seed and paprika; cook 1 minute; stirring constantly.Stir in tomatoes and their juice, vinegar, horseradish, brown sugar, tomato paste, Worcestershire sauce, pepper and hot sauce; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 20 to 25 minutes or until thickened, stirring occasionally.
4. Transfer mixture to blender; puree until smooth. Cover and refrigerate at least 2 hours or up to 7 days.Make the Horseradish Mayonnaise: In small bowl, stir together mayonnaise, horseradish and Worcestershire sauce. Horseradish Mayonnaise can be made and stored in a covered container in the refrigerator up to 3 days before serving.Make & Assemble the Burgers: Prepare burgers according to package directions, glazing with Bloody Mary Ketchup in the last minute of cooking.
5. Serve burgers on buns topped with onion rings, tomato and Horseradish Mayonnaise.
6. Serve garnished with celery, olives and/or pickles, if desired.
Nutrition Information:
covered percent of daily need
