Bloody Mary Cheeseburgers
1½ pounds ground beef chuck
2 Tablespoons Worcestershire sauce
2 rounded Tablespoons prepared horseradish
1 Tablespoon hot pepper sauce
¼ cup celery tops and leaves, finely chopped
¼ cup good quality organic ketchup
½ cup fine dry bread crumbs
1 egg yolk, lightly beaten
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
1 Tablespoon extra-virgin olive oil
4 slices deli-sliced sharp cheddar cheese
¾ cup good quality organic ketchup
1 rounded Tablespoon prepared horseradish
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lemon juice
2 teaspoons hot pepper sauce
2 Tablespoons minced celery tops
¼ teaspoon coarsely ground black pepper
4 brioche rolls, split and toasted
Heat a large cast-iron skillet or griddle over medium-high heat.
Make the burgers: In a large bowl, combine the beef, Worcestershire sauce, horseradish, pepper sauce, celery, ketchup, breadcrumbs, and egg yolk. Season with salt and pepper, and mix thoroughly. Separate into 4 equal portions and form them into patties slightly thinner at the center (burgers plump as they cook). Add the olive oil to the hot skillet. Cook the burgers, flipping once, 10 minutes for medium (adjust the time for rarer or more well-done burgers). Top the burgers with the cheese for the last 2 minutes of cooking, tenting the skillet with aluminum foil, if you like, to help melt the cheese.
While the burgers are cooking, make the sauce: Stir the ketchup, horseradish, Worcestershire sauce, lemon juice, pepper sauce, minced celery, and pepper together in a small bowl.
Place the burgers on the roll bottoms and top with the sauce. Set the roll tops in place.
Makes 4 servings.